Grilled Quail

Directions

1. 1
   Check quail for any stray bone fragments or feathers.
2. 2
   If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place.
3. 3
   Rinse, and pat dry with paper towels.
4. 4
   In large mixing bowl, combine vinegar, olive oil, honey, thyme and black pepper.
5. 5
   Add quail, and toss gently to coat.
6. 6
   Cover, and set aside in a cool place for 2 hours, or refrigerate overnight.
7. 7
   Preheat grill or broiler.
8. 8
   Remove quail from marinade, and place near hottest part of grill or broiler.
9. 9
   Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes a side.
10. 10
    Remove grilling pins, and serve immediately.