Ingredients
Scale
- 4 whole “spatchcocked” quail
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 to 2 tablespoons fresh rosemary leaves
- Salt and freshly ground black pepper to taste
- Sliced lemon (to garnish)
- Salt & Pepper to taste
Instructions
- Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.
- Heat a gas or charcoal grill until hot.
- Place quail skin side down and grill just until skin is nicely browned, 1 to 1 1½ minutes, then turn, close lid, and continue grilling until cooked through, 2½ to 3 minutes.
- Remove and serve with lemon slices.
- Category: Main