Grilled Squab with Bourbon, Honey, and Soy

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

This is my favorite way to prepare and to eat squab. The traditional Chinese marinade produces a velvety-textured bird.

Unlike chicken, grilled squab are best served rare to medium-rare. The longer you grill them, the tougher and drier they become. Cooking them on a home broiler will take a bit longer than grilling over mesquite or charcoal. You should test for doneness rather than relying on times suggested in recipes; a discreet probe with a sharp knife will show you how far you h

Ingredients

Method