Spatchcocked Quails

If you decide to serve 2 quails per serving, increase the marinade ingredients.


  • 6 oven-ready quails
  • 1 tbsp marmalade
  • 1 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • pinch of chilli powder
  • ¼ tsp freshly ground black pepper
  • 1 tsp soy sauce


With a pair of poultry scissors, cut the quails open down the backbone. Turn over and press down on the breast bone to flatten the birds. Wipe them all over. Mix the remaining ingredients and brush all over the quails. Cover and marinate for an hour or so, and then, having drained them, put on a hot grill. Turn the birds during cooking, and brush on the marinade from time to time, or if there is little left, brush with olive oil. If cooking on a barbecue, these quails are particularly good served with whole bananas baked in the embers, or slices of grilled plantain, and roast corn on the cob.