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Grilled Quail In Citrus Herb Marinade

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Ingredients
  Quail 12
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Grilling

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