Spatchcocked Quails

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

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


  • 6 oven-ready quails
  • 1 tbsp marmalade
  • 1 tbsp sherry vi


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