Barbecued Quail w/Jalapeno Jelly Glaze
Source of Recipe
Master Chef Don Easley
Serves 6 to 8
Recipe Link: RecipeCircus.com/recipes/MasterChefDon
List of Ingredients
18 to 24 Quail (3 to 4 oz. Each)
¼ cup butter or margarine
2/3 cup jalapeno jelly
2 table spoons lime juice
salt and pepper
1. Remove necks and giblets; reserve for other uses. Cut through the backbone of each bird with poultry shears or a knife. Place quail, skin side up, on a flat surface and press firmly, cracking bones slightly, until bird lie flat.
2. In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside. Place quail, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot (not medium) coals. Durring cooking, turn several times. During last 5 minutes, baste with jelly mixture.
3. Cook quail until skin is browned and breast meat is cooked through, but still slightly pink near bone; cut to test (7 to 8 minutes)
4. Sprinkle lightly with salt and pepper before serving.