Quote:
When grilling breasted birds, try a thin slice of onion inserted next to the breast bone on each side, half a jalapeno seeded & pithed stuck down between the onion slices and a bacon wrap. Skewer 'em up about four to a metal shish kabob or pre-soaked bamboo stick on a hot covered grill. Stick one dry tooth pick in one of the breasts and use it as a thermometer; when the tooth pick is burnt pull the birds, they are done. That method works equally well on mourning dove, white wings & euros.

And drizzle them with a little teriyaki just before they come off the grill. Plate with a bit of ginger and a sprinkle of cilantro, maybe a few toasted sesame seeds.