- 3 tablespoons ground white pepper
- 3 tablespoons coarsely ground black pepper
- 3 tablespoons kosher salt
- 2 tablespoons olive oil
- 5 quail, de-boned
Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.