The lemony thyme marinade mellows the robust taste of the quail.
- Portion size 6 servings
Ingredients
Method
In small bowl, whisk together thyme, oil, lemon juice, brandy, bay leaves, fish sauce, cumin, pepper, cloves and cayenne pepper; set aside.
Using kitchen scissors, cut quails down each side of backbone; remove backbone. Turn, breast side up. Press firmly on breastbone to flatten; tuck wings behind back. Place in large shallow glass dish. Pour marinade over quail, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Brush off bay leaves and place quails, skin side down, on greased grill over medium heat; close lid and cook, turning once, for about 20 minutes or until just a hint of pink remains inside and juices run clear when thigh is pierced.
Serve with lemon wedges to squeeze over top.
Nutritional facts <b>Per each of 6 servings with skin:</b> about
- Sodium 285 mg
- Protein 34 g
- Calories 357.0
- Total fat 23 g
- Cholesterol 129 mg
- Saturated fat 6 g
- Total carbohydrate 1 g
%RDI
- Iron 51.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 15.0
