Grilled Herb-Marinated Quails

Ingredients

• 4 quails 4 quails
• 4 sprigs of rosemary 4 sprigs of rosemary
• 4 sprigs of thyme 4 sprigs of thyme
• 2 sprigs of oregano 2 sprigs of oregano
• 4 garlic cloves, minced 4 garlic cloves, minced
• Zest of 1 lemon Zest of 1 lemon
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 28g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, lemon zest, olive oil, salt, and pepper.
2. 2.
   Remove the quails' backbone and flatten them by pressing down firmly.
3. 3.
   Rub the marinade mixture all over the quails, ensuring they are evenly coated.
4. 4.
   Place a sprig of rosemary, thyme, and oregano inside each quail.
5. 5.
   Cover the quails and let them marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.
6. 6.
   Preheat the grill to medium-high heat.
7. 7.
   Remove the quails from the marinade and shake off any excess.
8. 8.
   Grill the quails for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
9. 9.
   Remove the quails from the grill and let them rest for a few minutes before serving.
10. 10.
    Serve the Grilled Herb-Marinated Quails hot and enjoy!

Treat your ingredients with care...

• Quails — Ensure that the quails are fresh and properly cleaned before marinating. If quails are not available, you can substitute with Cornish hens or small game birds.
• Rosemary, thyme, and oregano — Use fresh herbs for the best flavor. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To achieve a crispy skin, start grilling the quails skin-side down.
• Baste the quails with the marinade while grilling to keep them moist and flavorful.
• Serve the quails with a side of grilled vegetables for a complete meal.
• If you prefer a milder flavor, reduce the amount of garlic and herbs in the marinade.
• Make sure to let the quails rest before serving to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Grilled Herb-Marinated Quails as a main course, accompanied by a fresh salad or roasted potatoes. Garnish with a sprig of fresh herbs for an elegant presentation.

Presentation advice

Arrange the grilled quails on a platter, placing them side by side with the herb sprigs still intact. Drizzle a little extra virgin olive oil over the quails for a glossy finish. Serve with a sprinkle of lemon zest and a pinch of salt to enhance the flavors.