Lemon-Garlic Grilled Spatchcock Quail

1. Spatchcock the Quail

Lay each quail breast side down on a cutting board. Using poultry shears or kitchen scissors, cut along both sides of the backbone and remove it. Open the quail like a book, flip it over, and press down firmly on the breastbone to flatten it.

2. Prepare the Marinade

In a large dish, mix the crushed garlic, fresh lemon juice, and olive oil until well combined. Add the spatchcocked quail to this mixture, ensuring each bird is thoroughly coated. Cover the dish with plastic wrap and refrigerate for a couple of hours.

3. Prepare the Grill or Plancha

While the quail is marinating, prepare your grill or plancha. If you're using a grill, get the fire going until it's nice and hot. If you have a plancha or griddle, heat it up and lightly oil the surface to prevent sticking.

4. Grill the Quail

Place the marinated quail skin side up on the hot grill or plancha. Grill them for about 7 minutes on this side. Then, carefully turn each bird over and cook for an additional 5 minutes. The goal is to achieve a golden, crispy skin while ensuring the meat is cooked through.

5. Season and Serve

Season the grilled quail with salt just before serving to enhance their flavor. Serve them hot, ideally with a side of alioli or your favorite accompaniment.