Grilled Chicken With Moroccan Spices

Directions

1. 1
   Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
2. 2
   Wash poussins or chickens, split them bown the back, and flatten; dry well.
3. 3
   Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
4. 4
   Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.