Grilled Texas Quail

Since I am such a fan of a roast chicken, I decided we needed to try quail which really looks just like a miniature chicken (tastes like it, too).  These are the perfect one-person portion size.  These little birds were marinated and then quickly grilled outside.  They only take about 4 to 5 minutes per side.  I happened to find fresh quail at Central Market and I think some specialty grocery stores may carry them frozen.  Our side dish was a combination of oven roasted sweet potatoes, carrots, golden beets and Brussels sprouts.

Our menu for the day:
Breakfast - Protein shake
Lunch - Rice bowl with brown rice, sauteed onion, red and green peppers, mushrooms, fresh ginger and garlic with chicken

Grilled Texas quail
Makes 4 servings

4 semi-boneless Texas quail
2 tablespoons extra virgin olive oil
1 clove garlic, minced
2 to 3 sprigs fresh cilantro
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 1/2 teaspoons dried coriander

In a small bowl, mix the olive oil, garlic, cilantro, thyme, rosemary and oregano.  Pour over the quail and marinate in the refrigerator overnight.

Remove from the refrigerator and sprinkle with coriander on both sides.  Grill on high heat until done, about 4 to 5 minutes per side.


Slightly adapted from Food Network

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