Description
Tender, juicy, and crispy grilled quail starts with preparing the marinade. The marinade infuses the bird with moisture and flavor, softening the meat, so it’s juicy after grilling. Whether you’re a hunter or meat lover, you’ll fall in love with this recipe. This small game bird is tender, flavorful, and easy to make.
Ingredients
Units
Scale
- 4 semi-boneless quail (sleeve-sheared)
- 1 tablespoon minced garlic
- 1/2 tablespoon fresh thyme (chopped)
- 1 1/2 teaspoon fresh chopped sage
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a medium-sized bowl, combine the olive oil, minced garlic, and herbs. Coat the bird with the marinade and let it sit in the fridge for at least 3 hours.
- Preheat the grill to medium-high heat.
- Remove the quail from the fridge at least 15 minutes before grilling to allow it to come to room temperature. Season the skin with salt and pepper and place it on the grill.
- Cook for 5-7 minutes per side or until the whole quail is golden brown. Use a reliable meat thermometer to test for doneness. The temperature of the breast should be 160°F, and the temperature of the leg should reach 190°F.
- Remember these small game birds can easily overcook, so keep a close eye on them. Remove them from the grill once they reach the correct internal temperature.
- Tent the grilled quail with aluminum foil, and rest for 5 to 7 minutes before serving. Resting will allow the juices to reabsorb into the meat.
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 quail
- Calories: 673kcal
- Sodium: 579mg
- Fat: 40g
- Saturated Fat: 15g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 196mg