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    Quail, Grilled

    Source of Recipe

    Tribune Media Services-adapted from Anne Willan

    List of Ingredients

    8 quail
    1/2 C olive oil
    3 T lemon juice
    1 tsp craced black pepper
    1/2 tsp crushed red pepper flakes
    sea salt

    Recipe

    Light the grill. Cut the backbone from 8 quail. Flatten them and thread them on skewers.
    In a small bowl, whisk together olive oil, black pepper and pepper flakes. Brush onto the birds and sprinkle with sea salt. Set the birds on an oiled rack 2-3 inches from heat source, Breasts toward the heat. Grill 5-6 minutes until brown and lightly charred. Turn and brown the other side 3-8 minutes depending on plumpness of bird. Poke the breast with the tip of a knife, it should remain juicy and slightly pink.

 

 

 


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