16 Delicious Grilled Quail Recipes for Gourmet Meals

Ready to elevate your culinary game with something uniquely delicious? Grilled quail, with its tender meat and rich flavor, is the perfect choice for those looking to add a gourmet touch to their meals. Whether you’re planning a special dinner or simply craving something different, these 16 grilled quail recipes promise to inspire and delight. Let’s dive into a world of flavor that’s sure to impress!

Grilled Quail with Rosemary and Garlic

Many evenings, I find myself craving something uniquely flavorful yet not too heavy, and that’s when grilled quail comes to mind. There’s something about the combination of rosemary and garlic that transforms this small bird into a dish that’s both elegant and deeply satisfying.

Ingredients

• For the marinade:
  • 4 quails, cleaned and patted dry
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For grilling:
  • 1 tbsp olive oil (for brushing)

Instructions

1. In a large bowl, combine 2 tbsp olive oil, minced garlic, chopped rosemary, salt, and black pepper to make the marinade.
2. Add the quails to the bowl, ensuring each is well coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). Tip: A well-heated grill ensures those beautiful grill marks and prevents sticking.
4. Remove the quails from the marinade, letting excess drip off. Brush lightly with 1 tbsp olive oil to prevent drying out.
5. Place the quails on the grill, breast side down first. Grill for 5 minutes, then flip and grill for another 5 minutes. Tip: Resist the urge to move them around too much for even cooking.
6. Check for doneness by piercing the thickest part of the thigh; juices should run clear, and the internal temperature should reach 165°F. Tip: Letting them rest for 5 minutes before serving ensures juiciness.

Out of the grill, the quails are wonderfully aromatic, with crispy skin giving way to tender, flavorful meat. Serve them alongside a crisp salad or over a bed of creamy polenta for a meal that feels both rustic and refined.

Honey Glazed Grilled Quail

Zesty and full of flavor, this Honey Glazed Grilled Quail recipe is a game-changer for your summer BBQ lineup. I remember the first time I tried quail at a friend’s backyard party; its delicate yet rich taste had me hooked, and I’ve been perfecting this recipe ever since.

Ingredients

• For the marinade:
  • 4 quails, cleaned and patted dry
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
• For grilling:
  • 1/2 tsp salt
  • 1 tbsp olive oil (for brushing)

Instructions

1. In a large bowl, whisk together honey, soy sauce, olive oil, minced garlic, and black pepper to create the marinade.
2. Add the quails to the bowl, ensuring each is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly brush the grates with olive oil to prevent sticking.
4. Remove the quails from the marinade, letting excess drip off, and season both sides with salt.
5. Place the quails on the grill, breast side down first, and cook for 5 minutes. Flip and cook for another 5 minutes, or until the internal temperature reaches 165°F.
6. During the last 2 minutes of grilling, brush the quails with any remaining marinade for a glossy finish.

Juicy and tender, these honey-glazed quails boast a perfect balance of sweet and savory with a slight char from the grill. Serve them atop a bed of wild rice or with a side of grilled vegetables for a meal that’s as beautiful as it is delicious.

Spicy Grilled Quail with Chili Sauce

Grilling has always been my go-to method for adding that irresistible smoky flavor to dishes, and these Spicy Grilled Quails with Chili Sauce are no exception. I remember the first time I tried quail at a friend’s barbecue; its delicate yet rich taste hooked me instantly, and I’ve been experimenting with recipes ever since.

Ingredients

• For the quail:
  • 4 quails, cleaned and patted dry
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the chili sauce:
  • 1/2 cup ketchup
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together all the chili sauce ingredients until smooth. Set aside half for serving.
3. Brush the quails with olive oil and season evenly with salt and black pepper. Tip: Letting them sit for 5 minutes after seasoning helps the flavors penetrate.
4. Place the quails on the grill, breast side down first, and cook for 5 minutes. Tip: Resist the urge to move them too soon to get those perfect grill marks.
5. Flip the quails and brush the top with the chili sauce. Grill for another 5 minutes, then flip again, brush the other side with sauce, and grill for a final 5 minutes. Tip: Keep an eye on the sauce to prevent burning; lower the heat if necessary.
6. Remove the quails from the grill and let them rest for 3 minutes before serving with the reserved chili sauce on the side.

What makes this dish stand out is the perfect balance between the quail’s tender, juicy meat and the spicy, slightly sweet chili sauce. Serve it atop a bed of wild rice or with a side of grilled vegetables for a meal that’s as visually appealing as it is delicious.

Grilled Quail Stuffed with Wild Rice and Mushrooms

Over the years, I’ve found that the most memorable meals often come from the simplest ingredients, combined with a bit of creativity and patience. This grilled quail stuffed with wild rice and mushrooms is a testament to that philosophy, offering a delightful mix of textures and flavors that’s perfect for a summer evening.

Ingredients

• For the stuffing:
  • 1 cup wild rice
  • 2 cups chicken stock
  • 1 tbsp olive oil
  • 1 cup chopped mushrooms
  • 1/2 cup diced onions
  • 1 clove garlic, minced
  • Salt and pepper to taste
• For the quail:
  • 4 whole quails, cleaned
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a medium saucepan, combine wild rice and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms, onions, and garlic, sautéing until soft, about 5 minutes. Season with salt and pepper.
4. Once the rice is done, stir in the mushroom mixture. Let cool slightly.
5. Season the quails inside and out with salt and pepper. Stuff each quail with the wild rice and mushroom mixture.
6. Brush the outside of each quail with olive oil. Place on the grill, breast side up, and cook for about 10 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F.
7. Let the quails rest for 5 minutes before serving.

So there you have it—a dish that’s as satisfying to make as it is to eat. The crispy skin of the quail contrasts beautifully with the hearty, earthy stuffing, making it a standout dish that’s sure to impress. Try serving it with a light salad or roasted vegetables to round out the meal.

Lemon Herb Marinated Grilled Quail

Many evenings, I find myself craving something uniquely flavorful yet not too heavy, and that’s how I stumbled upon the perfect Lemon Herb Marinated Grilled Quail. It’s a dish that brings together the zest of lemon and the earthiness of herbs in a way that’s both refreshing and deeply satisfying.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the quail:
  • 4 quails, cleaned and patted dry

Instructions

1. In a medium bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper to create the marinade.
2. Place the quails in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage gently to ensure each quail is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). Remove the quails from the marinade, letting excess drip off.
4. Grill the quails for about 5 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F. Tip: Keep a spray bottle of water handy to tame any flare-ups.
5. Let the quails rest for 5 minutes before serving to allow the juices to redistribute. Tip: Covering them loosely with foil will keep them warm.

Last but not least, the quail emerges from the grill with a beautifully charred exterior and a moist, tender interior. The lemon and herb marinade infuses it with a bright, aromatic flavor that pairs wonderfully with a crisp salad or roasted vegetables. For an extra touch, drizzle with a bit of reduced balsamic glaze before serving.

Grilled Quail with Balsamic Reduction

Whenever I think of a dish that’s both elegant and surprisingly simple to make, grilled quail with balsamic reduction always comes to mind. It’s a recipe that has saved me more than once when I needed to impress dinner guests without spending hours in the kitchen.

Ingredients

• For the quail:
  • 4 whole quails, cleaned
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the balsamic reduction:
  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. While the grill heats, pat the quails dry with paper towels to ensure a good sear.
3. Rub each quail with olive oil, then season evenly with salt and black pepper.
4. Place the quails on the grill, breast side down first, and cook for 5 minutes to get a nice char.
5. Flip the quails and grill for another 5 minutes, or until the internal temperature reaches 165°F.
6. While the quails are grilling, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat.
7. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally, until it thickens to a syrup consistency.
8. Remove the quails from the grill and let them rest for 5 minutes before serving.
9. Drizzle the balsamic reduction over the quails just before serving.

Grilled to perfection, the quails are juicy inside with a slightly crispy skin, and the balsamic reduction adds a sweet and tangy contrast that’s simply irresistible. Serve them on a bed of wild rice or with a side of roasted vegetables for a complete meal that’s sure to wow.

Asian Style Grilled Quail with Soy and Ginger

Last summer, I stumbled upon a quaint little market that sold the most succulent quail, and it inspired me to create this Asian-inspired grilled masterpiece. The combination of soy and ginger not only tenderizes the quail but also infuses it with a depth of flavor that’s simply unforgettable.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
• For the quail:
  • 4 quails, cleaned and patted dry
  • 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, honey, grated ginger, and minced garlic to create the marinade.
2. Place the quails in a large resealable bag and pour the marinade over them. Seal the bag and massage gently to ensure each quail is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and brush the grates with vegetable oil to prevent sticking.
4. Remove the quails from the marinade, letting excess drip off, and place them on the grill. Cook for 5-7 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F.
5. Let the quails rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly grilled, these quails boast a crispy skin with a juicy, flavorful interior that pairs wonderfully with a side of steamed jasmine rice or a fresh cucumber salad. The soy and ginger marinade caramelizes beautifully on the grill, offering a sweet and savory bite that’s hard to resist.

Grilled Quail with Peach and Thyme Glaze

After a long day of experimenting in the kitchen, I stumbled upon a combination that’s both elegant and surprisingly simple to pull off. Grilled quail with a peach and thyme glaze is my new summer favorite, and I’m thrilled to share it with you.

Ingredients

• For the quail:
  • 4 whole quails, cleaned
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1 cup peach preserves
  • 2 tbsp fresh thyme leaves
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. While the grill heats, pat the quails dry with paper towels to ensure a crispy skin.
3. Rub each quail with olive oil, then season evenly with salt and black pepper.
4. Place the quails on the grill, breast side down, and cook for 5 minutes. Tip: Resist the urge to move them around too much for those perfect grill marks.
5. Flip the quails and cook for another 5 minutes on the other side.
6. In a small saucepan over low heat, combine peach preserves, thyme leaves, apple cider vinegar, and garlic powder. Stir until the mixture is smooth and warm, about 3 minutes. Tip: If the glaze is too thick, a splash of water can thin it to the perfect consistency.
7. Brush the glaze over the quails during the last 2 minutes of grilling, turning once to coat both sides.
8. Remove the quails from the grill and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring every bite is moist and flavorful.

Out of the grill, these quails are a masterpiece of flavors—juicy, with a sweet and tangy glaze that clings to every bite. Serve them alongside a crisp salad or over a bed of wild rice for a meal that’s as beautiful as it is delicious.

Smoky Grilled Quail with Paprika Rub

Remember the first time I tried grilled quail? It was at a backyard BBQ, and the smoky aroma hooked me instantly. Now, it’s my go-to for impressing guests with something uniquely flavorful yet surprisingly simple to make.

Ingredients

• For the rub:
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
• For the quail:
  • 4 whole quails, cleaned
  • 2 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a small bowl, mix together the smoked paprika, garlic powder, brown sugar, salt, and black pepper to create the rub. Tip: For an extra smoky flavor, add a pinch of chipotle powder.
3. Pat the quails dry with paper towels, then brush them lightly with olive oil. This helps the rub stick better.
4. Generously coat each quail with the paprika rub, making sure to get under the wings and legs. Tip: Let the quails sit with the rub for 10 minutes to absorb the flavors.
5. Place the quails on the grill, breast side up. Cover and cook for 5 minutes. Tip: Avoid flipping too soon to prevent sticking.
6. Carefully flip the quails and grill for another 5 minutes, or until the internal temperature reaches 165°F.
7. Remove the quails from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute.

Grilled to perfection, these quails boast a crispy skin with a tender, juicy interior, infused with a smoky sweetness from the paprika rub. Serve them atop a bed of wild rice or with a side of grilled vegetables for a meal that’s as visually stunning as it is delicious.

Grilled Quail with Pomegranate Molasses

Every summer, I find myself drawn to the simplicity and elegance of grilled quail, especially when it’s glazed with something sweet and tangy like pomegranate molasses. It’s a dish that reminds me of family gatherings under the stars, where the grill is the centerpiece of the evening.

Ingredients

• For the quail:
  • 4 whole quails, cleaned
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/2 cup pomegranate molasses
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. While the grill heats, pat the quails dry with paper towels to ensure a good sear.
3. Rub each quail with olive oil, then season evenly with salt and black pepper.
4. Place the quails on the grill, breast side down first, and cook for 5 minutes to get a nice char.
5. Flip the quails and grill for another 5 minutes on the other side.
6. In a small saucepan over low heat, combine pomegranate molasses, honey, lemon juice, and minced garlic to make the glaze. Stir until well mixed and slightly thickened, about 3 minutes.
7. Brush the glaze over the quails during the last 2 minutes of grilling, turning once to coat both sides.
8. Remove the quails from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Finally, the grilled quail with pomegranate molasses is a delightful balance of smoky, sweet, and tangy flavors, with a slightly crispy skin that gives way to tender meat. Serve it alongside a fresh arugula salad or over a bed of couscous for a meal that’s as beautiful as it is delicious.

Herbed Grilled Quail with Lemon Butter Sauce

Remember the first time I tried herbed grilled quail? It was at a cozy little bistro during my summer road trip, and the flavors were so vibrant, I knew I had to recreate it at home. This recipe, with its zesty lemon butter sauce, has since become a staple in my summer grilling repertoire.

Ingredients

• For the quail:
  • 4 quails, cleaned and patted dry
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
• For the lemon butter sauce:
  • 1/2 cup unsalted butter
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a small bowl, mix together the olive oil, salt, black pepper, rosemary, and thyme. Rub this mixture all over the quails, ensuring they’re evenly coated.
3. Place the quails on the grill, breast side down first. Grill for 5 minutes, then flip and grill for another 5 minutes. Tip: Keep the grill lid closed to maintain an even temperature.
4. While the quails are grilling, melt the butter in a small saucepan over low heat. Stir in the lemon juice, lemon zest, and salt until well combined. Tip: Don’t let the butter brown; keep the heat low.
5. Once the quails are done, remove them from the grill and let them rest for 3 minutes. Tip: Resting allows the juices to redistribute, making the meat more tender.
6. Drizzle the lemon butter sauce over the quails before serving.

What makes this dish truly special is the contrast between the smoky, herby quail and the bright, buttery sauce. Serve it alongside a crisp salad or roasted vegetables for a meal that’s as beautiful as it is delicious.

Grilled Quail with Fig and Port Wine Sauce

Many evenings, I find myself reminiscing about the first time I tasted grilled quail at a small countryside restaurant. The combination of the tender meat with a sweet and tangy fig sauce was unforgettable. Today, I’m sharing my version of that dish, perfect for a summer evening.

Ingredients

• For the quail:
  • 4 quails, cleaned and patted dry
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup port wine
  • 1/2 cup chicken stock
  • 6 figs, quartered
  • 1 tbsp honey
  • 1 tbsp butter

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the quails with olive oil and season them with salt and pepper.
3. Place the quails on the grill, breast side down first, and cook for 5 minutes. Flip and cook for another 5 minutes. Tip: Keep the grill lid closed to maintain even heat.
4. While the quails are grilling, start the sauce by combining port wine, chicken stock, and figs in a saucepan over medium heat.
5. Simmer the sauce until it reduces by half, about 10 minutes. Stir in honey and butter until the sauce is glossy. Tip: The sauce should coat the back of a spoon when it’s ready.
6. Remove the quails from the grill and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, making the meat more tender.
7. Serve the quails drizzled with the fig and port wine sauce.

Succulent and rich, the grilled quail pairs beautifully with the sweet complexity of the fig sauce. For an extra touch, serve it alongside a crisp arugula salad to balance the flavors.

Grilled Quail with Sage and Brown Butter

Venturing into the world of game birds can be intimidating, but grilled quail is a fantastic starting point. Its delicate flavor and quick cooking time make it a weeknight-friendly option that feels gourmet. I remember the first time I tried quail at a friend’s dinner party—it was love at first bite, and I’ve been experimenting with recipes ever since.

Ingredients

• For the quail:
  • 4 whole quails, spatchcocked
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sage and brown butter:
  • 1/2 cup unsalted butter
  • 10 fresh sage leaves

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F.
2. While the grill heats, pat the quails dry with paper towels to ensure a crispy skin.
3. Rub each quail with olive oil, then season evenly with salt and black pepper.
4. Place the quails on the grill, breast side down, and cook for 5 minutes to get a good sear.
5. Flip the quails and cook for another 5 minutes, or until the internal temperature reaches 165°F.
6. Meanwhile, in a small saucepan over medium heat, melt the butter until it starts to foam, about 3 minutes.
7. Add the sage leaves to the butter and continue cooking until the butter turns a nutty brown and the sage is crispy, about 2 more minutes.
8. Remove the quails from the grill and let them rest for 5 minutes before serving.
9. Drizzle the sage and brown butter over the quails just before serving.

The quail comes out juicy with a perfectly crispy skin, and the brown butter adds a rich, nutty depth that complements the sage beautifully. Serve it over a bed of wild rice or with a side of roasted vegetables for a complete meal that’s sure to impress.

Grilled Quail with Orange and Cinnamon Glaze

Last summer, I stumbled upon the most delightful quail recipe during a weekend getaway to a friend’s countryside home. The combination of orange and cinnamon not only brought warmth to the dish but also to our hearts as we shared stories under the stars. It’s become a staple in my summer cooking repertoire, and I’m thrilled to share it with you.

Ingredients

• For the quail:
  • 4 whole quails, cleaned
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/2 cup fresh orange juice
  • 1/4 cup honey
  • 1 tsp ground cinnamon
  • 1 tbsp soy sauce

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the quails with olive oil and season them evenly with salt and black pepper.
3. Place the quails on the grill, breast side down, and cook for 5 minutes to get a nice sear. Tip: Avoid moving them too soon to ensure those beautiful grill marks.
4. Flip the quails and cook for another 5 minutes on the other side.
5. While the quails are grilling, combine orange juice, honey, cinnamon, and soy sauce in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened. Tip: Stir occasionally to prevent burning.
6. Brush the glaze over the quails during the last 2 minutes of grilling on each side, allowing it to caramelize. Tip: Keep an eye on the glaze to prevent it from burning due to the sugar content.
7. Remove the quails from the grill and let them rest for 5 minutes before serving.

Finally, the quails emerge with a sticky, sweet glaze that contrasts beautifully with the smoky char from the grill. Serve them alongside a crisp arugula salad to cut through the richness, or over a bed of wild rice for a heartier meal.

Grilled Quail with Blackberry Sauce

Over the weekend, I stumbled upon a quaint farmers’ market where the plumpest blackberries caught my eye, inspiring this elegant yet simple dish. Grilled quail, with its delicate flavor, pairs beautifully with a tangy blackberry sauce, creating a meal that’s both rustic and refined.

Ingredients

• For the quail:
  • 4 quails, cleaned and patted dry
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the blackberry sauce:
  • 1 cup fresh blackberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1/2 cup water

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. While the grill heats, rub the quails with olive oil, then season evenly with salt and pepper.
3. Place the quails on the grill, breast side down first, and cook for 5 minutes. Tip: Resist the urge to move them around; this ensures a good sear.
4. Flip the quails and grill for another 5 minutes, or until the internal temperature reaches 165°F.
5. Meanwhile, in a small saucepan, combine blackberries, sugar, lemon juice, and water over medium heat.
6. Bring the mixture to a simmer, stirring occasionally, until the blackberries break down and the sauce thickens slightly, about 10 minutes. Tip: For a smoother sauce, press through a sieve to remove seeds.
7. Remove the quails from the grill and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist meat.
8. Drizzle the blackberry sauce over the grilled quails or serve on the side for dipping.

Grilled to perfection, the quail offers a crispy skin with juicy, flavorful meat that’s elevated by the sweet and tart blackberry sauce. Serve this dish with a side of roasted vegetables or a light salad for a complete meal that’s sure to impress.

Grilled Quail with Mustard and Honey Marinade

Over the weekend, I stumbled upon a pack of fresh quails at my local farmers’ market, and I knew I had to try something special. There’s something about grilling that brings out the best in poultry, and this Grilled Quail with Mustard and Honey Marinade is no exception. It’s a dish that’s both elegant and surprisingly simple to make, perfect for those summer evenings when you want something a little different.

Ingredients

• For the marinade:
  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
• For the quail:
  • 4 quails, spatchcocked

Instructions

1. In a medium bowl, whisk together Dijon mustard, honey, olive oil, salt, black pepper, and minced garlic until well combined. Tip: If the honey is too thick, warm it slightly for easier mixing.
2. Place the spatchcocked quails in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the quails, ensuring they’re fully coated. Refrigerate for at least 2 hours, or overnight for deeper flavor. Tip: Laying the bag flat in the fridge helps the marinade distribute evenly.
3. Preheat your grill to medium-high heat, about 375°F. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Remove the quails from the marinade, letting excess drip off, and place them breast-side down on the grill. Grill for 5 minutes, then flip and grill for another 5 minutes, or until the internal temperature reaches 165°F. Tip: Avoid moving the quails too much to get those perfect grill marks.
5. Let the quails rest for 5 minutes before serving to allow the juices to redistribute.

This dish offers a delightful contrast between the crispy, charred skin and the tender, juicy meat inside. The mustard and honey marinade caramelizes beautifully on the grill, adding a sweet and tangy depth to the quail. Serve it alongside a crisp salad or roasted vegetables for a meal that’s as visually appealing as it is delicious.

Conclusion

Unlock the secret to gourmet meals with these 16 delicious grilled quail recipes, perfect for home cooks looking to impress. Each dish offers a unique blend of flavors that promise to elevate your dining experience. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!