Grilled Quail

Directions:

1. Rinse and pat dry the spatchcocked quail.
2. Combine honey, sea salt, pepper, thyme, olive oil, and balsamic vinegar in a large bowl.
3. Add quail and mix. Cover and set in the refrigerator for 2 to 24 hours.
   Note: You can also put this mixture into a storage bag and mix quail inside the bag.
4. Preheat grill to 350°F.
5. Oil your cooking grates - this will help prevent the quail from sticking to the cooking grates.
6. Place the quail on the cooking grates, breast side down, directly over the flame.
7. After 4-6 minutes, flip the quail over.
8. Grill for another 4-6 minutes, until the internal temperature reaches 165°F.
9. Remove from the grill, place on serving tray, and lightly cover with aluminum foil. Let rest for 5 minutes.
10. Serve and enjoy.