Need advice on grilling quails

Marinate in Italian dressing for 4-6 hours, rub, wrap in bacon and only cook to medium. They dry out real easy.

Are you folks talking whole quail or just the breast? Just wanting to clarify.

+1 to what @Eggpharmer said above. This is a nice way to cook a very delicious bird.

That being said, I've only ever cooked/eaten wild quail, so I might echo your concerns with under cooking farm raised birds.

One other excellent preparation is to brown the quail in a cast iron pan, make up a brown gravy then simmer the quail for a few minutes and serve over buttered noodles. This is bviously not a 'grilling' technique, but it is delicious.

Let us know how it turns out.

Cheers -
B_B

Here is how I like to do them on BGE.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=851401&catid=1

I've done them spatchcocked and whole on a raised grid. I've also done them on tandoori skewers right near the lump. Overcooked quail is nasty.

NP,

I elongated some holes in a stainless colander to support the skewers. Still don't have a tandoor but that worked out really good. Potato on the skewers to stop the birds from sliding off and a hot fire. RichardFL actually gave me the skewers.