Southern Style Barbecued Quail
Updated Oct. 12, 2023
- Total Time
- 15 minutes plus overnight marinating
- Prep Time
- 5 minutes plus overnight marinating
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 8 servings
- 8quails
- 1cup buttermilk
- ¾teaspoon plus a few extra drops Tabasco
- 1 to 2large sweet onions, such as Vidalia or Maui (you will need eight ½-inch thick slices of Vidalia or Maui (you will need onion)
- 2tablespoons balsamic vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1091 calories; 65 grams fat; 19 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 16 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 108 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Split quails by snipping up the backbone with kitchen shears. Flatten them and place in a dish.
- Step 2
Mix buttermilk with ¾ teaspoon Tabasco and pour over the quails, coating them well. Cover and refrigerate overnight, up to 24 hours.
- Step 3
Preheat grill or broiler. Remove quails from the marinade and place onion slices in marinade. Grill or broil quails close to the source of heat until lightly browned, three to five minutes on each side. As soon as the quails are done, grill the onion slices a minute or two on each side until lightly browned.
- Step 4
Arrange the onions on a platter and top each with a quail. Mix the vinegar with a few drops of Tabasco, sprinkle over the quail and serve.
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