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grilled Quail




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.