Members recipe 
Fire & Grill · Chinese
Five-Spice Grilled Spatchcock Quail
Butterflied quails soak up soy, five-spice and a touch of honey before a fast trip over high heat. The skin turns lacquered and crackly while the small birds stay juicy, making them ideal for eating with your fingers straight off the grill.
Test kitchen note: Quail cook in minutes and go from juicy to dry fast. Pull them when the breast feels springy and the juices at the thigh run clear.
Method 5 steps
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