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1
Noteto butterfly squab: place bird on a cutting board, breast side DOWN; using poultry shears, cut along both sides of the backbone to remove backbone; turn bird over, breast side UP; pull the body open and press down firmly, cracking the rib bones slightly, until the bird lies relatively flat.
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2
Make marinade: in a small bowl, whisk the marinade ingredients together.
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3
Place the squab in a large plastic zip-lock bag; pour in the marinade (if one bag isnt big enough, use two and divide the marinade).
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4
Press the air out of the bag and seal tightly.
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5
Turn the bag to distribute the marinade, place in a bowl, and refrigerate 2-12 hours, turning occasionally.
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6
Just before grilling: make the bastein a small bowl, whisk the baste ingredients together; set aside.
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7
Remove squabs from bag; discard marinade.
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8
Pat squabs dry with paper towels; lightly brush with vegetable oil.
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9
Grill the squabs, skin side down, over indirect medium heat until the skin is golden brown and the juices are still slightly pink, 35-45 minutes, turning once halfway through grilling time.
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10
During the last 10 minutes of grilling, brush on the baste; serve warm.
