Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients:
- 8-10 quails
- 3 tablespoons olive oil
- 2 tablespoons peanut oil
- 2 tablespoons Dijon Mustard
- juice of 1/2 a lemon
- 1 tablespoon white wine vinegar
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation:
Make sure to ask your butcher to remove backbones from quails so that they lie flat. Mix together all marinade ingredients in a small bowl. Place quails in a shallow baking dish. Coat with mixture, cover and marinate in refrigerator for 3-5 hours. Let quails stand for at least an half an hour to reach room temperature before grilling.Preheat grill for high heat. Place quails onto grill skin side down. Cook for 5-7 minutes, turn and cook for an additional 5-7 minutes. Remove and serve.
