Pomegranate and Balsamic Glazed Poussin

Steal This Recipe® step-by-step Instructions:

1. Bring the pomegranate juice, balsamic vinegar and honey to a boil.
2. Turn to medium low heat and simmer until mixture becomes like a thick glaze.
3. Marinate the poussin in half of the liquid for 4 to 6 hours.
4. Reserve the other half to use for glazing during grilling.
5. Heat grill to about 400 degrees, and begin to cook the poussin.
6. Start by grilling the birds skin-side down for about 7 minutes.
7. Brush with reserved glaze, then turn the pieces over.
8. Glaze the tops and grill for 3 more minutes.
9. Turn over again, glaze the tops and continue grilling until done.
10. Serve.