Grilled Marinated Quail
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 267 |
| pro | 20 g |
| total fat | 20 g |
| sat. fat | 4 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 66 mg |
| sodium | 140 mg |
| potassium | 198 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 29 |
| vit A | 7 |
| vit C | 7 |
| folate | 4 |
- Preparation time: 10 minutes Marinate: 4 hours
- Cook time : 12 minutes
- Total time : PT22M
- Portion size: 4 to 6 main-course servings
Quail is especially delicious with Chimichurri Rojo, while grilled chicken breasts (recipe follows) are nicely accented with the fresh-tasting Chimichurri Verde. Basting poultry with an oil mixture is a great way to keep it moist while grilling.
Ingredients
- 1/4 cup 1/4cuplime juice
- 1/4 cup 1/4cupextra-virgin olive oil
- 2 tbsp 2tbspminced fresh parsley
- 2 tbsp 2tbspminced fresh oregano
- 3 3cloves garlic, minced
- 3 3bay leafbay leaves, torn
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tspground pepper
- 1/4 tsp 1/4tspdried thyme
- 6 6quail
Preparation
In large glass bowl, combine 3 tbsp (45 mL) each of the lime juice and oil; add parsley, oregano, garlic, bay leaves, salt, pepper and thyme.
Using kitchen shears, cut quail down each side of backbone; remove backbone (save for stockpot). Turn quail breast side up; press to flatten. Add to marinade, turning to coat. Cover and refrigerate for 4 hours.
In small bowl, combine remaining lime juice and oil. Place quail, skin side down, on greased grill over medium-high heat; close lid and grill, turning once and basting occasionally, until skin is crisp and juices run clear when thigh is pierced, 12 to 15 minutes.
For Chicken Lovers
Grilled Marinated Chicken Breasts
Replace quail with 3 boneless skinless chicken breasts. Sprinkle with additional salt and pepper before grilling, if desired.
Source : Canadian Living Magazine: July 2010
