Quail is a fifteen minute bird that people treat like a project. Split it down the back, flatten it, get it over coals until the skin blisters. The vinaigrette does two jobs: an hour in it beforehand, then more spooned over once the birds are off the heat and resting. Fingers only. Provide a bowl for the bones.
25 mins plus marinating. Serves 4.
Ingredients
- 8 Quail, butterflied
- 120ml Plateit Raspberry Vinaigrette
- 2 cloves Garlic, crushed
- 1 tbsp Thyme, chopped
- 2 tbsp Olive oil
- 1 Lemon, halved
- Salt and pepper, to taste
Method
- Quail into a dish with 60ml of Plateit Raspberry Vinaigrette, the garlic, thyme and oil. One hour at room temperature, or four in the fridge.
- Barbecue to medium high. Too hot and the honey in the marinade blackens before the birds cook.
- Skin side down first, 5 to 6 mins, then flip for 4 to 5. Salt as they come off. Lemon halves cut side down on the grill alongside.
- Birds onto a warm platter to rest 5 mins.
- Spoon the remaining 60ml of vinaigrette over them off the heat, squeeze the charred lemon across, pepper. Serve with bread to mop.
Swap it: Chicken thighs, bone in, work the same way. Give them 16 to 18 mins over lower heat.