Skip the expected ham or turkey at the next holiday and serve grilled quail instead. It's absolutely delicious and really makes the meal special.
- Serves: 5 persons
- 8to 10 quail
- 3tablespoons (45 milliliters) olive oil
- 2tablespoons (30 milliliters) peanut oil (omit if necessary and increase olive oil)
- 2tablespoons (30 milliliters) Dijon mustard
- 1 ½tablespoons freshly squeezed lemon juice, from 1/2 lemon
- 1tablespoon (15 milliliters) white wine vinegar
- 1teaspoon (15 grams) tarragon
- ½teaspoon (2.5 grams) salt
Step 1Gather the ingredients.
Step 2Mix together all of the marinade ingredients in a small bowl or measuring cup.
Step 3Place the quails in a shallow baking dish and pour over the marinade. Turn the quails to coat with the marinade mixture. Cover the dish and marinate in the refrigerator for 3 to 5 hours.
Step 4Let the quails stand for at least half an hour to reach room temperature before grilling.
Step 5Preheat the grill to high heat. Remove the quails from the marinade and place, skin-side down, on the hot grill. Cook for 6 to 7 minutes, turn over, and cook for an additional 7 to 9 minutes, or until the internal temperature reaches 165 F.
Step 6Remove the quail from the grill and serve.