Grilled Quail In Citrus Herb Marinade
|Citrus herb marinade||1 Cup (16 tbs)|
|Braised red cabbage with apricots and lemon||1 Cup (16 tbs)|
|Oranges||2 Medium, peeled with a knife and sliced crosswise|
|Limes||2 , cut into wedges|
With poultry shears or kitchen scissors, cut parallel to each side of backbone on each quail; discard backbone.
Open up birds and press to crack bones so they will lie flat.
Rinse and pat dry.
In a large bowl, mix birds with marinade.
Cover and chill at least 2 hours or up until the next day, turning quail occasionally.
Lift from marinade, reserving liquid.
Bring leg bones of each together at ends and tie with string.
Place quail on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level only 2 to 3 seconds).
Cook, turning and basting often with marinade, until breasts are still red but not wet-looking at the bone (cut from wing joint into breast to test), 8 to 10 minutes.
If made ahead, keep quail warm, uncovered, in a 150° oven for up to 30 minutes.
Transfer birds to a warm platter, along with cabbage, orange slices, and lime wedges.
Squeeze one lime and add juice, salt, and pepper to taste.