Simply Zesty Quail

We enjoy fried qnail, but the bantam birds are never better than when they're grilled. Each one yields just a few morsels of meat, in this case fragrant with lemon zest.

 

SERVES 4

 

ZESTY LEMON PASTE

1½	tablespoons minced lemon zest
2	plump garlic cloves, minced
1	tablespoon olive oil
2	teaspoons minced fresh thyme or 1 teaspoon dried thyme
1	teaspoon kosher salt or other coarse salt
8	quail, halved
	Thyme sprigs, for garnish

At least 2½ horns and up to 8 hours before you plan to grill, prepare the paste, combining the ingredients in a small bowl. Coat the quail with the paste, rubbing it over and under the skin without tearing the skin. Place the quail in a plastic bag and refrigerate.

Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).

Remove the quail from the refrigerator, drain them, and let them sit covered at room temperature for about 20 minutes.

Grill the quail uncovered over medium-high heat for 4 to 6 minutes per side, until opaque but still juicy. Expect the cooked quail to be a little pinker than chicken. If grilling covered, cook the quail for 7 to 10 minutes, turning once midway.

Serve the quail hot with warm wilted greens and maybe our grilled Minted Figs for dessert.