Grilled Citrus-Marinated Poussin

• 1 juice orange, diced (skin on)
• 1 lemon, rinsed and diced (skin on)
• 1 tablespoon chopped fresh oregano
• 1/2 cup dry white wine
• 1/2 cup fresh orange juice
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 6 poussins (baby chickens), halved
• 1 lemon, cut in 6 wedges

1. Combine orange, lemon, oregano and wine in food processor, and puree.
2. Add orange juice and olive oil.
3. Season with salt and pepper.
4. Transfer to large bowl.
5. Place poussins in marinade, turning to coat well.
6. Cover; refrigerate 3 to 4 hours.
7. Preheat grill.
8. Grill poussins, turning once, until evenly browned and cooked through, about 45 minutes.
9. Arrange on platter, garnish with lemon wedges and serve.

orange, lemon, fresh oregano, white wine, orange juice, extra virgin olive oil, salt, poussins, lemon

Taken from cooking.nytimes.com/recipes/6285 (may not work)