Total Calories: 254
1 Rinse the quail inside and out and pat them thoroughly dry. Look them over for any pinfeathers and remove them. With poultry shears, cut the quail in half through the back and breastbone. Gently pound the quail halves with a meat or rubber mallet to flatten them slightly.
2 In a large bowl, combine the garlic, rosemary, oil, and salt and pepper to taste. Add the quail to the bowl, stirring to coat. Cover and refrigerate 1 hour up to overnight.
3 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler.
4 Grill or broil the quail halves until nicely browned on both sides, about 10 minutes. Serve hot with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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