BBQ-Grilled Butterfly Quail, Black Cherries, and Cherry Tomatoes

Quail is a small game romantically more delicate than chicken. Often forgotten by the consumer, its tender flesh makes it an extraordinary dish for summer meals. Here is my recipe, I love it and share it with you because it is a delicious recipe, and very.

BBQ-Grilled Butterfly Quail, Black Cherries, and Cherry Tomatoes

Quail is a small game romantically more delicate than chicken. Often forgotten by the consumer, its tender flesh makes it an extraordinary dish for summer meals. Here is my recipe, I love it and share it with you because it is a delicious recipe, and very simple to execute. But above all the real plus is that you eat it with your hands. A real “finger food" dinner.

For 4 people – 30 minutes

Ingredients 

• 2 quails per person (8 in total) [Note: The quail should be butterflied—ask your butcher to do this if they are not already prepared this way]
• 1 teaspoon of coarse salt and black pepper
• 1 teaspoon of brown sugar
• 1 teaspoon sweet paprika
• 1/2 teaspoon of each: ground coriander, cumin powder, and minced garlic
• 5 oz clarified butter, room temperature
• 1/2 pound of black cherries
• 1 pound of cherry tomatoes
• salt, pepper
• 1 Tablespoon chopped fresh thyme.
• 1 Tablespoon of each: Olive oil, Balsamic vinegar, Honey

1. Rinse quails with cold water and dry them with paper towels.
2. With a bamboo skewer, skew the quail from the belly side transversely at the height of the hind legs and then with another skewer at the level of the wings.
3. Mix the spices and sugar. Sprinkle this mixture on both sides of the quails.
4. Pour the clarified butter over the quails, cover, and let them marinate for 30 min in the refrigerator, flipping them after 15 minutes.
5. Meanwhile, skew cherries and tomatoes alternatively on bamboo skewers.
6. Prepare a marinade with thyme, olive oil, balsamic vinegar, and honey.
7. Turn on the grill and set to medium to hot. Let heat for 10 minutes.
8. When the grill is ready, remove the quails from the marinade and drain well. Place the quails on the hot rack and grill for 4 to 6 minutes on each side, brushing lightly with olive oil.
9. Place the cherry and tomato skewers on the hot rack and grill for 2 to 4 minutes on each side, brushing nonstop with the marinade until you get a golden color and they become tender.
10. After removing the skewer, place them in a serving dish.

Bon Appétit!