Grilled Semi-boneless Quail

IMG_0014 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths
  • Serves 4
  • 4 TQF semi-boneless quail, thawed
  • Salt and pepper
  • 2 TBSP olive oil
  • 1 garlic clove, finely chopped
  • 1 tsp fresh or dried thyme
  • 1 tsp honey

Start a very hot fire in a charcoal grill or turn a gas grill to high heat.  Season the quail with salt and pepper, then marinate in the olive oil, garlic, thyme and honey for at least one hour and up to one day, refrigerated.  Brush the grill grates with a little oil, then place the quail, breast side down, on the grill for about 3-4 without moving them.  Turn the quail 90 degrees and grill for another 2 minutes.  Flip the quail and cook for an additional 3-4 minutes.  Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve.