Cut the backbone of the quail in half so you can spread the birds flat on the grill. Next, combine the next ingredients with an
immersion blender to form a seasoning paste. Using your index finger, gently separate the skin from the muscle, being careful not to tear the skin. Now, slather the seasoning paste generously under and over the skin of the quail. Let the quail marinate in the fridge for at least an hour before grilling.