Grilled Marinated Quail

Ingredients

• 24 semiboneless quail
• 12 tablespoons fresh thyme leaves
• 6 tablespoons olive oil
• 6 garlic cloves, peeled and quartered
• Freshly ground black pepper, to taste
• 1 ½ cups dry red wine

• Nutritional Information

  • Nutritional analysis per serving (22 servings)

    271 calories; 18 grams fat; 4 grams saturated fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 90 milligrams cholesterol; 63 milligrams sodium

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

1. Wash and dry quail.
2. Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
3. To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).

• Recipe can easily be halved.