GRILLED SPICY QUAIL

Grilled Spicy Quail image

Yield serves 4

Number Of Ingredients 19

2/3 cup canola oil
1/4 cup freshly grated Parmesan cheese
1/4 cup white wine vinegar
2 tablespoons Chile-Italian Seasoning (recipe follows)
8 semiboneless quail (torso bones removed, but bird is still whole)
Salt and freshly ground black pepper
Lime wedges, for serving
2 tablespoons crumbled dried oregano
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 tablespoon salt
1 tablespoon garlic salt
1/4 teaspoon celery salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons Anaheim chile powder
1 teaspoon freshly ground black pepper
(makes 1/2 cup)

Steps:

To make the marinade, whisk the canola oil, Parmesan cheese, vinegar, chile-Italian seasoning, and 2 tablespoons water in a small bowl.
Rinse the quail and pat dry. Arrange the quail in a baking dish that is large enough to hold them in one layer, and add the marinade, turning the quail to coat them well. Cover and marinate in the refrigerator, turning the quail once or twice, for at least 1 day and up to 2 days.
Remove the quail from the refrigerator and bring to room temperature (about 30 minutes). Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
Remove the quail from the marinade (discard the marinade), and pat dry with paper towels. Season the quail with salt and pepper, and grill for 3 to 4 minutes on each side, or until just cooked through. The meat should still be slightly pink in the center. Serve with lime wedges.
Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.