Grilled Quail

• 8 partly boned quail
• 1/4 cup balsamic vinegar
• 1 cup extra virgin olive oil
• 2 tablespoons honey
• 1/2 cup loosely packed thyme sprigs
• 1 tablespoon freshly ground black pepper

1. Check quail for any stray bone fragments or feathers.
2. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place.
3. Rinse, and pat dry with paper towels.
4. In large mixing bowl, combine vinegar, olive oil, honey, thyme and black pepper.
5. Add quail, and toss gently to coat.
6. Cover, and set aside in a cool place for 2 hours, or refrigerate overnight.
7. Preheat grill or broiler.
8. Remove quail from marinade, and place near hottest part of grill or broiler.
9. Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes a side.
10. Remove grilling pins, and serve immediately.

quail, balsamic vinegar, extra virgin olive oil, honey, thyme, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5813 (may not work)