Grilled Squab with Bourbon, Honey, and Soy

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 1992

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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