Southern Style Barbecued Quail

Ingredients

• 8 quails
• 1 cup buttermilk
• ¾ teaspoon plus a few extra drops Tabasco
• 1 to 2 large sweet onions, such as Vidalia or Maui (you will need eight 1/2-inch thick slices of Vidalia or Maui (you will need onion)
• 2 tablespoons balsamic vinegar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    315 calories; 17 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 30 grams protein; 112 milligrams cholesterol; 161 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 servings

Preparation

1. Split quails by snipping up the backbone with kitchen shears. Flatten them and place in a dish.
2. Mix buttermilk with 3/4 teaspoon Tabasco and pour over the quails, coating them well. Cover and refrigerate overnight, up to 24 hours.
3. Preheat grill or broiler. Remove quails from the marinade and place onion slices in marinade. Grill or broil quails close to the source of heat until lightly browned, three to five minutes on each side. As soon as the quails are done, grill the onion slices a minute or two on each side until lightly browned.
4. Arrange the onions on a platter and top each with a quail. Mix the vinegar with a few drops of Tabasco, sprinkle over the quail and serve.