Recipe courtesy of Bobby Flay
Grilled Black and White Pepper Quail
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- Level: Easy
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 350
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 28 g
- Cholesterol
- 104 mg
- Sodium
- 357 mg
- Level: Easy
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 350
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 28 g
- Cholesterol
- 104 mg
- Sodium
- 357 mg
Ingredients
Directions
- 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.
