Grilled Marinated Quail

• 24 semiboneless quail
• 12 tablespoons fresh thyme leaves
• 6 tablespoons olive oil
• 6 garlic cloves, peeled and quartered
• Freshly ground black pepper, to taste
• 1 1/2 cups dry red wine

1. Wash and dry quail.
2. Combine remaining ingredients and place in noncorrosive container large enough to hold quail.
3. Place quail in marinade, turning to coat both sides.
4. Cover.
5. Refrigerate for at least 2 hours, or overnight, turning occasionally.
6. To cook, heat broiler(s).
7. Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil.
8. If you have only one broiler, you will have to cook the quail in 2 batches.
9. Broil 2 inches from source of heat for 5 minutes on each side.
10. Remove metal frame holding quail open and serve with polenta (see recipe).

quail, thyme, olive oil, garlic, freshly ground black pepper, red wine

Taken from cooking.nytimes.com/recipes/1654 (may not work)