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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2010
- 1/4 cup lime juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh oregano
- 3 cloves garlic minced
- 3 bay leaves torn
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon dried thyme
- 6 quails
MethodIn 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.
Nutritional facts Per each of 6 servings: about
- Sodium 140 mg
- Protein 20 g
- Calories 267.0
- Total fat 20 g
- Potassium 198 mg
- Cholesterol 66 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
- Iron 29.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 7.0