Grilled Quails

• 6 quails, split open
• Salt and pepper
• 4 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Half a lemon

1. Place quails in bowl and salt and pepper them all over
2. Combine all ingredients - except the lemon - for the marinade and pour over quails.
3. Marinate 30 minutes, turning quails once
4. Grill bony side of the quails first, 4 inches away from the flame, for 3 minutes.
5. Turn the quails over and grill the skin side for 3 minutes, squeezing lemon juice on the skin for the last minute

open, salt, olive oil, garlic, thyme, tarragon, rosemary, basil, oregano, lemon

Taken from cooking.nytimes.com/recipes/108 (may not work)