Grilled Quail Recipe



A simple, flavorful recipe where quails are marinated and grilled over high heat, resulting in a smoky, charred exterior and juicy, tender meat inside.

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Ingredients

  • 1 whole quail, spatchcocked (backbone removed and flattened)
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, dried thyme, paprika, salt, and pepper.

  2. Marinate the Quail: Place the spatchcocked quail in a large bowl or resealable plastic bag. Pour the marinade over the quail, ensuring they are well coated. Cover or seal and refrigerate for at least 30 minutes, up to 2 hours.

  3. Preheat the Grill: Preheat your grill to medium-high heat (approximately 375°F to 400°F or 190°C to 205°C). Lightly oil the grill grates to prevent sticking.

  4. Grill the Quail: Remove the quail from the marinade, allowing any excess to drip off. Place the quail on the grill, skin-side down. Grill for 5–7 minutes per side, or until the internal temperature reaches 160°F (71°C) and the skin is nicely charred.

  5. Rest and Serve: Remove the quail from the grill and let them rest for a few minutes to allow the juices to redistribute. Serve hot, garnished with fresh herbs if desired.

Tips for Perfectly Grilled Quail

  • Spatchcocking: Flattening the quail ensures even cooking and a crispier skin.

  • Marinating: Allowing the quail to marinate enhances flavor and tenderness. A minimum of 30 minutes is recommended, but up to 2 hours yields better results.

  • Grill Temperature: Maintaining a medium-high heat ensures the quail cooks quickly without drying out.

  • Internal Temperature: Use a meat thermometer to ensure the quail reaches an internal temperature of 160°F (71°C) for safe consumption.

  • Resting: Letting the quail rest after grilling allows the juices to redistribute, resulting in more flavorful and moist meat.

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