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Spatchcocked barbecued quails


  • To spatchcock the quails, cut out the backbones using kitchen scissors, tuck the wings underneath and flatten the breasts with the palm of your hand (or with a meat mallet). 
  • To make the marinade, whisk the wine with the garlic, 3 tbsp chopped parsley, seasonings, oil and vinegar in a large bowl. Add the quails, toss well and set aside for 30-45 mins, basting a couple of times. 
  • Then cook the quails on a preheated, covered BBQ, brushing with the marinade for the first few minutes. 
  • Chop the quails into sections and serve with a sprinkling of salt and chopped parsley on top and lemon wedges on the side.


  • 6 quails
  • ½ cup dry white wine
  • 2 garlic cloves, crushed
  • 5 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 4 tbsp olive oil
  • 3 tbsp sherry (or red wine) vinegar
  • 1 lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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