Active Time
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Total Time
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Yield
Serves : 16

How to Make It

Step 1    

Light a grill, preferably charcoal. Lay the quail breasts, skin side down, on a work surface. Set a slice of jalapeño and a few slices of onion in the center of each breast. Season with salt and pepper and fold the breasts together to enclose the filling. Wrap a slice of bacon around each breast and secure with a wooden toothpick.

Step 2    

In a small bowl, combine the molasses, olive oil and vinegar. Brush the stuffed quail and the legs with the glaze and sprinkle with the cornmeal. Season with salt and pepper.

Step 3    

Grill the quail breasts over a medium-hot fire, turning, until crisp and medium rare, about 9 minutes. Grill the legs, turning, until browned, about 4 minutes. Serve hot off the grill.

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