Grilled and Slathered Quail


Quail are well suited to a slow barbecue: they cook easily and their skin caramelizes perfectly with Slather Brand Slatherin’ Sauce®.


  • 10 quail
  • Salt and pepper to taste
  • I cup Slather Brand Slather Brand Slatherin’ Sauce®


  • ½ cup fresh squeezed lemon or orange juice
  • 1 cup Olive Oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried crushed basil
  • 1 teaspoon dried crushed oregano


  1. Open the quail by cutting along the backbone.
  2. Remove the spine and ribs. Flatten the meat and season.
  3. Marinate quail for 1 -6 hours in large zip lock bag and drain just before grilling
  4. Prepare a moderately hot grill coal fire and place grill 4-6 inches above the grill.
  5. Put the birds on the grill and grill both sides generously brushing with Slather Brand Slather Brand Slatherin’ Sauce® until meat is cooked and skin is caramelized.
  6. Serve with additional Slather Brand Slather Brand Slatherin’ Sauce®.
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