Ingredients:

  • 1/2 cup olive oil
  • Juice of 2 lemons
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 whole quails, cleaned and gutted

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, garlic, rosemary, thyme, salt, and pepper. Whisk until well blended.
  2. Place the quails in a resealable bag or a shallow dish. Pour the marinade over the quails, ensuring they are well coated. Seal or cover and refrigerate for at least 1 hour, up to 4 hours for maximum flavor.
  3. Heat the grill to medium-high heat, about 375°F (190°C).
  4. Remove quail from the marinade, allowing excess to drip off. Discard the marinade. Place the quail on the grill, breast side down, and cook for 5-7 minutes.
  5. Flip quail, cook an additional 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Remove from the grill and let rest for 5 minutes before serving.