Chargrilled Quail with Chili, Lemon and Thyme


Serves 4


4 Whole Quail
2 Large Red Chilies
2 Lemons
2 Cloves of Garlic
1 small Bunch of Thyme
Extra Virgin Olive Oil
Sea Salt and Pepper
Wild Rocket


To pre pair your quail for the grill cut down the back and open up flat, trim any excess still or innards.  Dry the bird with paper towel then add to a tray, with your garlic, thyme, olive oil and let the flavors infuse for 30min as the quail comes to room temperature.  Heat your grill or griddled pan; season each quail with salt and pepper.  Gently lay each quail on the grill and allow to get a good char, after about 3 -4 min turn your bird over and finish cooking on the other side for another 3 – 4 min.  Rest your quail for 5 min.  While the quail is resting, chop your red chili and mix with olive oil, plate the quail whole and drizzle your chili oil over top, serve with lemon and rocket salad.

Buon Appetito!