Southern Style Barbecued Quail

1. 1

   Split quails by snipping up the backbone with kitchen shears.

2. 2

   Flatten them and place in a dish.

3. 3

   Mix buttermilk with 3/4 teaspoon Tabasco and pour over the quails, coating them well.

4. 4

   Cover and refrigerate overnight, up to 24 hours.

5. 5

   Preheat grill or broiler.

6. 6

   Remove quails from the marinade and place onion slices in marinade.

7. 7

   Grill or broil quails close to the source of heat until lightly browned, three to five minutes on each side.

8. 8

   As soon as the quails are done, grill the onion slices a minute or two on each side until lightly browned.

9. 9

   Arrange the onions on a platter and top each with a quail.

10. 10

    Mix the vinegar with a few drops of Tabasco, sprinkle over the quail and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.