Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
8 whole quail, skin on
2 lemons, cut in half
Yogurt Marinade
8 oz plain Greek yogurt
8 clove(s) garlic, minced
2 tsp dried oregano, separated
1 tsp dried basil
Grated zest of 1 lemon
Juice of 1 lemon
1 tbsp olive oil
1 1/2 tsp kosher salt, plus extra
Basting Sauce
1/4 cup(s) olive oil
1/2 tsp dried oregano
1/2 tsp Hungarian paprika
1/2 tsp dried basil
1/4 tsp garlic powder
Instructions
Step #1 - With kitchen shears, remove the backbone from each quail. Turn them breast-side up and flatten with the palm of your hand to break the wishbone, thus spatchcocking them. This preparation will allow the quail to sit flat on the smoker grates and also help them cook evenly.
Step #2 - In a bowl, combine marinade ingredients. Transfer spatchcocked birds to a zip-top bag and pour in the marinade. Massage the bag to evenly distribute the marinade and refrigerate for at least 8 hours but no longer than 24. Flip the bag occasionally. Take the quail out of the refrigerator 1 hour prior to cooking.
Step #3 - Preheat smoker to 275° Fahrenheit. Meanwhile, brush excess yogurt marinade off each quail and lay them on a cookie sheet or large plate. Sprinkle a small amount of salt over the quail. In a small saucepan, combine the basting sauce ingredients and heat until warm.
Step #4 - When your smoker is ready, brush each quail with the basting sauce. Lay the birds onto the smoker along with 2 halved lemons, close the lid and smoke for 1 hour at 275°. After the hour and before taking the birds off the smoker, baste them again with leftover sauce. Serve immediately with smoked lemons on the side.
