Peppered Orange Quail
- Total Time
Quail is a game bird related to the partridge and is characterized by light, delicately flavored meat.
orange zest1 Tbsp, grated
balsamic vinegar1 tsp
black pepper¾ tsp, cracked
quail1 pound(s), 4 (1/4 pound) semi-boneless, thawed, skin removed, and split open down the back
table salt½ tsp
- Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
- Combine the molasses, orange zest, vinegar, and pepper in a zip-close plastic bag; add the quail. Squeeze out the air and seal the bag; turn to coat the quail. Refrigerate, turning the bag occasionally, about 15 minutes.
- Lift the quail from the marinade and sprinkle with the salt. Discard the marinade. Place the quail on the grill rack and grill until cooked through, about 5 minutes on each side. Yields 1 quail per serving.