Written by Jenny and Rick Wheatley Visit :
Visit authors websiteInstructions
Step #1 - Preheat grill to 275 degrees for indirect-heat cooking. If using charcoal, place hot coals to one side of the grill and keep that side open in case you need to add more coals; the quail will take 1 hour to cook at low heat. Meanwhile, combine glaze ingredients in a saucepan and bring to a simmer, and then set aside
Step #2 - With kitchen shears, cut through the backs of each quail. With breast side up, flatten each bird with the palm of your hand to spatchcock. Pat birds dry with paper towels, coat with olive oil and season generously with kosher salt and dusting of paprika.
Step #3 - Place quails breast side up on the grill, away from direct heat, and baste with the peach-jalapeño glaze. Close the lid and cook for 30 minutes at 275 degrees.
Step #4 - Cut peaches in half, remove the pits and lightly coat the cut side with oil. After 30 minutes of cooking, baste the quail again and add peaches to the grill cut side down. Close lid and cook for an additional 20 minutes.
Step #5 - Next, move peaches and quail, breast side down, over to direct heat and cook for 10 more minutes. Take quail and peaches off the grill and baste both with glaze. Lightly season grilled peaches with salt. Garnish with thinly sliced basil. Serve immediately with other finger foods on the side.
