The secret to rich, meaty quail from the grill is preparation and quick grilling time.
Why This Recipe Works
For a grilled quail recipe that produced meat with rich flavor and perfectly crisped skin, we found it best to split the quail down along the backbone in a procedure called butterflying that lets the bird lie flat on the grill. Butterflying the quail also reduced grilling time, which kept these birds from drying out. A medium-hot fire got the skin as crisp as possible in our grilled quail recipe.