Directions:
- Note—to butterfly squab: place bird on a cutting board, breast side DOWN; using poultry shears, cut along both sides of the backbone to remove backbone; turn bird over, breast side UP; pull the body open and press down firmly, cracking the rib bones slightly, until the bird lies relatively flat.
- Make marinade: in a small bowl, whisk the marinade ingredients together.
- Place the squab in a large plastic zip-lock bag; pour in the marinade (if one bag isn’t big enough, use two and divide the marinade).
- Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade, place in a bowl, and refrigerate 2-12 hours, turning occasionally.
- Just before grilling: make the baste—in a small bowl, whisk the baste ingredients together; set aside.
- Remove squabs from bag; discard marinade.
- Pat squabs dry with paper towels; lightly brush with vegetable oil.
- Grill the squabs, skin side down, over indirect medium heat until the skin is golden brown and the juices are still slightly pink, 35-45 minutes, turning once halfway through grilling time.
- During the last 10 minutes of grilling, brush on the baste; serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.49 Kcal (3519 kJ) | ||
| Calories from fat | 451.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.22g | 77% | |
|---|---|---|---|
| Cholesterol | 408.15mg | 136% | |
| Sodium | 612.78mg | 26% | |
| Potassium | 1140.81mg | 24% | |
| Total Carbs | 14.34g | 5% | |
| Sugars | 13.69g | 55% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 81.98g | 164% | |
| Vitamin C | 35.8mg | 60% | |
| Iron | 22.9mg | 127% | |
| Calcium | 87.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 159.16 Kcal (666 kJ) | ||
| Calories from fat | 85.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.51g | 77% | |
|---|---|---|---|
| Cholesterol | 77.29mg | 136% | |
| Sodium | 116.04mg | 26% | |
| Potassium | 216.03mg | 24% | |
| Total Carbs | 2.71g | 5% | |
| Sugars | 2.59g | 55% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 15.52g | 164% | |
| Vitamin C | 6.8mg | 60% | |
| Iron | 4.3mg | 127% | |
| Calcium | 16.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
LIZZY217's Lamb Gyros
Vegetable oil, Lemon juice, Brandy, Garlic, crushed, Salt and 18 more.. -
Greek Isles Salad
Vegetable oil (or use half olive oil), Fresh lemon juice and 10 more.. -
Marinated Lemon Chicken Breasts
Garlic cloves, minced, Canola oil, Granulated sugar and 12 more.. -
Hook, Line, and Simple
Salmon fillets, boneless and skinless and 9 more.. -
Pan Seared Pork Chops With Glazed Carrots
Pork chops, 1/2-inch thick , center cut (or steaks), Salt and 13 more.. -
Olive Garden Pollo Limone (Lemon Chicken)
Boneless skinless chicken breasts, All-purpose flour and 10 more.. -
Grilled Tuna Steaks With Tomato and Herb Topping
Tomato, peeled, seeded, and diced and 17 more.. -
Easy Crunchy Chicken
Whole chicken, cut up, Quick oats, Seasoned bread crumbs and 9 more.. -
Lemon-Dilled Brussels Sprouts
Fresh brussels sprout, Butter, melted, Lemon juice and 5 more.. -
Red Pepper Bean Medley
Fresh green beans, trimmed and 7 more.. -
Mustard Crusted Pork Roast
Cubed french bread (about 1/2-3/4 inch-sized cubes) and 13 more.. -
Seared Scallops with Parsley-Thyme Relish
Chopped shallots, Chopped fresh flat-leaf parsley and 12 more..
Also Try
-
-
Low Carb Chops in Bourbon Mustard Sauce
Pork chops, 3/4 inch thick, Butter, Olive oil, Bourbon and 7 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
