Serves up to 4. Preparation time 15 mins + up to overnight marinating. Cooking time:15-20mins
- 4 fresh quails (cleaned, cut along backbone and flattened)
- 150ml of a Bim’s Kitchen African Piri Piri Sauce
- 2 generous pinches of salt
Preheat the oven to 225°C.
Mix the piri piri and salt together in a bowl. Pour the marinade over the quails and coat thoroughly (use a non-metallic dish). Set aside in the fridge to marinate for at least an hour, overnight if possible.
Remove the marinated quail from the fridge at least 30 mins before grilling. Place quail flat on a grill rack and grill under a medium meat for about 20 mins, turning occasionally, until thoroughly cooked (juices should run clear). Serve with desired accompaniments e.g. potato wedges, chips, a salad or some rice.