If the quail are not already butterflied, place them breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Open the quail out and press down to flatten.
Marinate the Quail:
In a bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, smoked paprika, salt, and pepper.
Rub the marinade all over the quail, ensuring they are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavour.
Preheat the Grill:
Preheat your grill to medium-high heat (about 200-220°C or 400-425°F).
Grill the Quail:
Place the quail on the grill, skin-side down. Cook for about 4-5 minutes, then flip and cook for another 4-5 minutes, or until the quail are cooked through and have an internal temperature of 74°C (165°F). The skin should be crispy and golden brown.
Rest and Serve:
Remove the quail from the grill and let them rest for a few minutes before serving.
Serve with lemon wedges and fresh herbs if desired.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
