Sometimes you do not need much for a great dinner. Like this recipe of quail grilled on the barbecue.
I had four prepared quail, with its innards still inside, and I flattened them. I put a leave of sage in each bird and then inserted wooden pins in a cross-like fashion. This was to make the grilling easier and an unflattened bird would brown unevenly or need constant turning.
I grilled the birds for 20 minutes, turning every five minutes. In the end I found that some sides still looked underdone and continued for 15 minutes in an over at 175 °C. Longer grilling would have charred the meat.
It was delicious.