Grilled Quail Recipes

GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE

Steps:

• Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
• To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
• Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

GRILLED TEXAS QUAIL

Steps:

• Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
• Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).

GRILLED QUAIL, TUSCAN-STYLE

Steps:

• Start wood or charcoal fire or preheat gas grill or broiler.
• Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
• Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

GRILLED QUAIL

Steps:

• In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
• Preheat an outdoor grill to medium-high heat.
• Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
• In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

CITRUS MARINATED QUAIL

Steps:

• Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity, and cutting down through the backbone. Cut off and discard wing tips.
• In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger. Add quail, cover, and refrigerate for several hours, turning several times.
• Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5 to 7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.
• Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
• Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.
• Divide noodles and pea shoots or watercress among 4 plates. Place a quail on top, and serve.

GRILLED QUAIL, TUSCAN-STYLE

Steps:

• Start wood or charcoal fire or preheat gas grill or broiler.
• Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
• Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

GRILLED QUAIL

Steps:

• Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
• In large mixing bowl, combine vinegar, olive oil, honey, thyme and black pepper. Add quail, and toss gently to coat. Cover, and set aside in a cool place for 2 hours, or refrigerate overnight.
• Preheat grill or broiler. Remove quail from marinade, and place near hottest part of grill or broiler. Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes a side. Remove grilling pins, and serve immediately.

FIVE SPICE GRILLED QUAIL

Steps:

• To make the marinade: In a small bowl, mix together all the marinated ingredients.
• Put the quail in a large heavy-duty plastic zip-top bag.
• Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
• Press the air out of the bag and seal tightly.
• Shake gently to distribute the marinade.
• Refrigerate 1-8 hours and turn occasionally.
• Take the quail out of the bag and throw away marinade.
• Pat quail dry with paper towels.
• Lightly brush the quail with vegetable oil.
• In a small bowl, add all the seasoning blend ingredients; stir to combine.
• Sprinkle seasoning blend over quail.
• Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).