Grilled Dove Breasts

  • Yield: 6 servings


1/3cup olive oil
2tablespoons balsamic vinegar or red wine vinegar
1tablespoon snipped cilantro
1tablespoon crushed dried oregano
3 to 4-- garlic cloves, minced
1teaspoon crushed dried marjoram
1/2teaspoon crushed dried thyme
1teaspoon ground cumin
12whole dove breasts, cleaned and boned
4ounces Monterey Jack or Cheddar cheese, cut into 24 small pieces
3-- fresh jalapeno peppers, seeded and sliced into 24 strips
12slices bacon


  1. Combine olive oil, vinegar, cilantro, oregano, garlic, marjoram, thyme and cumin.
  2. Place dove breasts in a plastic bag and pour marinade over.  Marinate in the refrigerator for 4 hours, turning bag occasionally to distribute marinade.
  3. Drain dove breasts.
  4. Cut a pocket in the meaty part of each breast half and tuck a piece of cheese and a strip of jalapeno pepper into each pocket.
  5. Wrap a bacon slice around each breast; secure with a toothpick.
  6. Place dove breasts on grill and cook, uncovered, directly over medium coals for 10-15 minutes or until dove is tender and bacon is well cooked.

Recipe reprinted with permission from The Junior League of Columbus’ A Southern Collection Then and Now (The Junior League of Columbus, Georgia, Inc., 1994).