Grilled Quail

1. 1

   Check quail for any stray bone fragments or feathers.

2. 2

   If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place.

3. 3

   Rinse, and pat dry with paper towels.

4. 4

   In large mixing bowl, combine vinegar, olive oil, honey, thyme and black pepper.

5. 5

   Add quail, and toss gently to coat.

6. 6

   Cover, and set aside in a cool place for 2 hours, or refrigerate overnight.

7. 7

   Preheat grill or broiler.

8. 8

   Remove quail from marinade, and place near hottest part of grill or broiler.

9. 9

   Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes a side.

10. 10

    Remove grilling pins, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.