Ingredients
12 semi-boneless quail
2 ounces extra-virgin olive oil
2 cloves garlic, minced
4 to 5 sprigs fresh cilantro
5 to 6 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh oregano
2 tablespoons Creole seasoning blend (like “Tony Cacheres”)
Preparation
Marinate the quail in olive oil, garlic and fresh herbs for at least 1-2 hours or in the refrigerator overnight. Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat (preferably over a wood fire) until done (about 4 to 5 minutes per side).
