Ingredients

4 quail, butterflied
zest of 2 lemons
Juice of one lemon
3 tbsp olive oil
3 sprigs rosemary, leaves removed
1 1/2 tsp sea salt
2 tsp fresh ground pepper

Directions

Cut the backbone of the quail in half so you can spread the birds flat on the grill. Next, combine the next ingredients with an immersion blender to form a seasoning paste. Using your index finger, gently separate the skin from the muscle, being careful not to tear the skin. Now, slather the seasoning paste generously under and over the skin of the quail. Let the quail marinate in the fridge for at least an hour before grilling.

Prepare your grill for 350 degrees, direct heat (ie, over the coals/gas). Oil your grill grates with canola or vegetable oil so your quail will not stick to the grill grates- don’t forget this step, Very Important! Grill the quail for 6-8 minutes PER SIDE or until an internal read thermometer reads 170 degrees.

Remove the quail and let rest under foil for 10 minutes.