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Chapter:Other Poultry (Turkey, Duck, Goose and Game Birds) Recipes
Recipe:Grilled Quail Salad with Provencal Vegetables & Lime Dressing
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Grilled Quail Salad with Provencal Vegetables & Lime Dressing
For the quail:

4 boned quail [I didn't bone the quail. I just cut them in half.]
1 cup Lime Dressing

Separate the quail legs from the breasts. [I did not do this. I just
cut the quail in half.] arrange the pieces in a single layer in a
bowl and drizzle with the Lime Dressing. Cover and refrigerate for 12
hours. [I marinated the quail for 7 hours and it tasted very good.]

When ready to grill, prepare a charcoal fire and let it burn down to
ashes, or preheat a broiler. Grill or broil the quail legs and
breasts until medium rare, about 3 minutes on each side. Slice each
breast crosswise into 3 pieces. [I didn't slice the breast since I
didn't bone the quail. I served 2 quail halves, bone-in, on each
Makes 4 appetizer servings

From: French Food American Accent by Debra Ponzek via Kay in RFC
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