Grilled Quail with Cherry-Port Sauce
The secret to rich, meaty quail from the grill is preparation and quick grilling time.
Why This Recipe Works
The secret to a rich, meaty grilled quail recipe was in the preparation and quick grilling time. 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 reduces grilling time, which keeps these birds from drying out. A medium-hot fire got the skin as crisp as possible in our grilled quail recipe.
© 2018 America's Test Kitchen. All rights reserved.