Ingredients

  • 8 quail
  • Salt and freshly ground black pepper
  • 2 tablespoons minced garlic
  • 20 fresh sage leaves, roughly chopped
  • 3 tablespoons olive oil
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      522 calories; 36 grams fat; 8 grams saturated fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 43 grams protein; 165 milligrams cholesterol; 116 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Start wood or charcoal fire or preheat gas grill or broiler.
  2. Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don’t worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
  3. Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

Dining and Cooking