12 dove breasts, de-boned
1/4 stick butter

 

Soak doves overnight in salt water after cleaning them. Drain doves well and add to marinade ingredients. Marinate for 1-2 hours in the refrigerator. To cook, add 1/4 stick butter to the doves and cook everything together on the grill. Grill in a tent made of aluminum foil. Works best with two large lengths joined together, folded at ends and top to enclose doves. Grill doves for about 8-10 minutes on high heat.

Marinade:
1 medium to large red onion, sliced
1 clove garlic, minced
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Thomas Marinade
Kosher salt to taste
Cayenne pepper to taste