Grilled Quail with Pickled Figs

Ingredients

  • 8 semiboned quail
  • 2 tablespoons olive oil
  • Kosher or sea salt and freshly ground black pepper
  • 1 recipe Pickled Figs
  • 12 thin slices of prosciutto

Info

  • Prep: 15
  • Cook: 8
  • Serves: 4
  • Source
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Directions

  1. Prepare a charcoal grill or preheat a gas grill for high indirect heat, or preheat the broiler.
  2. Brush the quail with the oil and season with salt and pepper. Grill the quail, breast-side down, 3 to 4 minutes. Turn and continue cooking until nicely browned, about 4 minutes. Alternatively, place the quail breast-side up on a baking sheet and under a hot broiler, and broil until crisp on the outside, about 4 minutes. Turn and continue broiling for another 3 minutes or until done. The quail should be slightly pink and juicy inside. Be careful not to overcook.
  3. Meanwhile, wrap each pickled fig with a slice of the prosciutto. Grill or broil until the prosciutto is lightly browned, about 3 minutes. Serve alongside the quail with a little drizzle of strained fig cooking liquid.
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