4 dried hot chiles
12 organic quail
Extra virgin olive oil
- Preheat broiler or prepare the grill.
- Cut the lemons into halves and crumble the chiles.
- Pat the quail dry with paper towel and put on a board breast-side down. Cut out the backbone and discard. Press the quail to flatten and season with sea salt and dried chile.
- Put the quail on the grill breast-side down and toss thyme on top. Grill for 5 minutes on one side, then turn and grill another 5 minutes.
- Spray with olive oil and lemon before serving.
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