Grilled Quail with Alabama White BBQ Sauce Recipe | D’Artagnan

Step 1

Recipes Quail & Squab

Step 2

Make the white sauce: In a small bowl, whisk together mayonnaise and vinegar until completely smooth. Whisk in water, Worcestershire sauce, ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper, and a few glugs of hot sauce. Set aside. Note: Sauce can be made a day ahead if desired.Bring quail out of the refrigerator about 20 minutes before you start cooking. Preheat a lightly oiled grill to medium-high.Pat quail dry with paper towels. Season with salt, pepper, remaining ¼ teaspoon garlic powder, ¼ onion powder, and smoked paprika.Place the quail on the grill breast side down, a few inches apart. Grill for about 3 minutes then carefully turn over and continue to grill until birds are just cooked through, about 3-4 minutes more. Remove to a platter to rest for 5 minutes.Dress with sauce and serve immediately with extra sauce on the side.