1. Cut spatchcocks (poussins) down middle of backs and flatten. Thread a skewer through wings and a skewer through legs of each spatchcock.
2. To make marinade, place lime juice, coriander, coconut milk, chilli, honey, and black pepper to taste in a large baking dish. Mix to combine. Place spatchcocks flesh side down in marinade. Cover and refrigerate for 4 hours or overnight.
3. Cook on a hot barbecue or under a hot grill, basting frequently with marinade. Cook 15 minutes each side, or until tender and cooked through.