Grilled BBQ Quail | Smoky & Tender Glazed

Rinse the quails thoroughly under cold water and pat dry with paper towels. Cut out the backbone using poultry shears and gently press the quails flat (butterfly or spatchcock cut) so that they grill evenly and stay juicy.

Peel and finely chop the fresh garlic. For the BBQ glaze, whisk together the barbecue sauce, runny honey, apple cider vinegar, chopped garlic, and 1 tablespoon of olive oil in a bowl. Set aside about one third of the glaze for serving later.

Rub the prepared quails with the remaining olive oil and season all over with fine salt, freshly ground black pepper, and smoked paprika.