Portions: 12 Portion size: 2 quail
U.S. Metric Ingredients
24 1 qt
Soy Barbecue Sauce (p. 199)
Calories, 790; Protein, 58 g; Fat, 53 g (81% cal.); Cholesterol, 215 mg; Carbohydrates, 14 g; Fiber, 0 g; Sodium, 1780 mg.
1. Remove the backbones and split open the quails, as shown in Figure 12.4. Keep each quail in one piece.
2. Marinate the quail in the barbecue sauce for 2 hours. Drain.
3. Place the quail on a preheated broiler or grill. Cook, turning as necessary, until they are browned and the breast meat is medium done. Do not overcook, or the breast meat will be dry.
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