Buck's BBQ Bob White

Buck's BBQ Bob White
Our thanks to Buck Thorn for sharing this recipe.

~ 4 semi-boneless quail
~ 1/2 tsp kosher salt
~ freshly ground black pepper to taste
~ 1 sprig fresh thyme, leaves chopped
~ 1 tsp honey
~ 1 tbsp olive oil

Season the quail with the salt and pepper.

Mix the thyme, honey and olive oil together. Coat the quail on both sides. Cover and refrigerate at least 4 hours or overnight.

Heat a grill to medium-high heat.

Lightly brush grill with oil, then grill quail, skin side down, until nicely browned, about 4 to 5 minutes. Flip and cook for another 4 to 5 minutes or until firm and skin is crisped and browned.

Allow to rest for five minutes before serving. Serves 2