Bourbon-mustard Squab

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup bourbon
• 1/4 cup vegetable oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (1 lb) squab, butterflied
• 1/4 cup maple syrup or 1/4 cup honey
• 2 tablespoons bourbon
• 2 tablespoons dijon mustard

Recipe

• 1 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.
• 2 make marinade: in a small bowl, whisk the marinade ingredients together.
• 3 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).
• 4 press the air out of the bag and seal tightly.
• 5 turn the bag to distribute the marinade, place in a bowl, and refrigerate 2-12 hours, turning occasionally.
• 6 just before grilling: make the baste—in a small bowl, whisk the baste ingredients together; set aside.
• 7 remove squabs from bag; discard marinade.
• 8 pat squabs dry with paper towels; lightly brush with vegetable oil.
• 9 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.
• 10 during the last 10 minutes of grilling, brush on the baste; serve warm.