Lemon Devilled Quails

Preparation info
  • Serves


    as a main meal
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

In Rome, this is made with chicken and is called alla diavola because of the devilish amount of crushed peppercorns used. It is certainly peppery but it is also fragrant, particularly if you use top-notch peppercorns such as black Tellicherry and white Sarawak or Wynad. Definitely a dish for eating with your fingers.


  • quails 4, spatchcocked (see cook’s notes)
  • black peppercorns ½ tbsp, cracked, plus more for


Put the spatchcocked quails in a dish and rub the cracked peppercorns and lemon zest all over them. Pour over the lemon juice and olive oil and marinate for 1–2 hours in the fridge, turning and basting now and again.

When ready to cook, place the birds breast-side up on a board and arrange the legs so that the drumsticks and thighs are bent and turning inwards, nestling close to the rib