Rosemary Lemon Grilled Quail

  • Rinse quail in cold water
  • Place quail in ziplock bags
  • You will need the juice of a whole lemon and 1 whole sprig of rosemary per 4 quail (separate in ziplock bags accordingly or do 1-gallon size bag)
  • Let rest in fridge at least 1 hour
  • Use butcher scissors or knife to spatchcock the quail
  • Place over hot coals running at least 350 degrees F
  • Quail only takes 6-9 minutes per side over direct heat
  • Time varies on the heat of the grill and style of grilling
  • The internal temperature reads at 165-170 degrees F

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