Why This Recipe Works
For our charcoal-grilled squabs recipe, we used semiboneless squabs. The wings and legs contain bones, but they are freed from back, breast, and thigh bones. Without these major bones, squabs are much thinner and can be cooked over direct heat—and squabs with fewer bones are also easier to eat. Since there's no meat on the wings, we clip them before cooking for our grilled squabs recipe, which lets the breast cook flat against the grill.