Advertisement
Spatchcocked Quails
- Serves
6
- Difficulty
Easy
Published 1995
If you decide to serve 2 quails per serving, increase the marinade ingredients.
Ingredients
6 1 tbsp 1 tbsp
Method
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 i
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe