Grilled Butterflied Quail

Instructions:

1. Prepare the Quail:
   • If the quail are not already butterflied, place them breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Open the quail out and press down to flatten.
2. Marinate the Quail:
   • In a bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, smoked paprika, salt, and pepper.
   • Rub the marinade all over the quail, ensuring they are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavour.
3. Preheat the Grill:
   • Preheat your grill to medium-high heat (about 200-220°C or 400-425°F).
4. Grill the Quail:
   • Place the quail on the grill, skin-side down. Cook for about 4-5 minutes, then flip and cook for another 4-5 minutes, or until the quail are cooked through and have an internal temperature of 74°C (165°F). The skin should be crispy and golden brown.
5. Rest and Serve:
   • Remove the quail from the grill and let them rest for a few minutes before serving.
   • Serve with lemon wedges and fresh herbs if desired.