Serves 4 to 6
|4||cloves garlic, crushed|
|3||tablespoons olive oil|
|1/4||cup lemon juice|
|1||teaspoon fresh rosemary leaves|
|10||quail, cleaned and halved|
2. In a large, shallow dish, combine the garlic, salt, oil, lemon juice, vinegar, and rosemary. Place the quail in marinade, toss to coat it all over, and set aside for 30 minutes, or until grill is ready. (Coals should be covered in white ash.)
3. Grill quail skin side down, 2 inches apart, for 3 to 4 minutes on each side, or until the skin starts to brown and the flesh turns pink.