Quail is a small game bird that cooks quickly and tastes excellent! The grilled quail recipes on this page provide several options you can try when cooking this magnificent bird.
Quail are now commonly pen raised and available at many specialty meat dealers. Because of the small size, they cook quickly and are perfect for grilling.
Preparing quail for the grill is easy. Position the bird breast side up on a cutting board, insert a butcher knife, and cut along one side of the backbone. Place the blade on the other side of the backbone and cut again, removing the backbone completely from the carcass. Press down on the bird to flatten it, then turn it over and trim away the rib bones.
Now the bird is read for marinating, seasoning and cooking on the grill. The following grilled quail recipes can be tried as written, or can be modified to suit your taste.
This recipe is rich with Mediterranean flavors, and is wonderful served with a hearty bread dipped in seasoned olive oil and a fresh green salad.
Place the quail into gallon size freezer storage bag or a large food storage container. Combine the remaining ingredients, mixing well. Pour the marinade into the bag with the quail, making sure the birds are completely coated.
Marinate for at least 2, but no more than 4 hours. Prepare your grill at medium high heat. Cook the quail over direct heat five to six minutes on each side. Move the quail to a cool part of the grill to rest for 5 minutes before serving. The quail can be split along the breastbone before serving if desired.
This is an easy recipe that uses simple ingredients. The flavor of the quail is the main attraction, enhanced only with salt, pepper, and real butter.
Prepare the grill for medium high heat direct grilling. Lightly coat the quail with vegetable oil, then season with salt and pepper. Place the quail on the grill over direct heat, and cook 5 to 6 minutes per side. Move the birds to the cool side of the grill for 5 minutes to rest. As the quail are cooling, melt the butter. Split the quail along the breastbone, then brush with butter before serving.
This recipe calls for an overnight marinade in wine and onions. The grilled quail are topped with sautéed onions when served.
Combine all ingredients except quail and one onion. In a non-reactive container or food storage bag, marinate the quail in the onion marinade six hours or overnight. Remove the marinated quail and pat dry with paper towels. Slice the remaining onion thinly, separate the rings, and sauté until lightly browned. Prepare the grill for medium high direct grilling. Cook the quail for 5 to 6 minutes on each side, then move them to a cool part of the grill to rest for 5 minutes. Split the quail, top with sautéed onions, and serve.
Quail is juicy and moist when grilled, and the flavor is fantastic. Try one of these grilled quail recipes and see if you don't agree!