Oh, how I LOVE grilled quail…
I foremost had grilled quail a few years ago at the South Beach Wine and Food Festival at Marco Canora ’ s booth ( his restaurant Hearth NYC is awesome by the way ! ), and ever since I ’ ve been hooked. If you ’ re looking to try something raw in the grill department, then give flinch a try .
It has a richer season than wimp, and one quail is about the lapp serving size as a bombastic chicken summit. It is hard to find fresh, thus look for it in the deep-freeze segment and if you can find it boneless, even better ! I butterflied these small birds to they would lay flat on the grill- one quail is the perfective serving size per person .
rosemary lemon is my darling spirit jazz band and it perfectly complements these tasty little birds that grill up a perfect gold brown. Make a simple herb seasoning paste, slather it under and over the skin and let it marinate for at least an hour to absorb the flavors .
then you have a quick broil school term followed by pure dining joy ! I paired mine with ridicule sweet potato and an rocket salad. Have you tried grilling quail before ? What are your thoughts ?
Reading: Rosemary Lemon Grilled Quail
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Rosemary Lemon Grilled Quail
- yield : serves
4
1
x
Print Recipe
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Ingredients
Scale
- 4 quail, butterflied (spatchcocked- ie, cut the backb one out so they will late flat on the grill)
- zest of 2
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lemons
- Juice of one lemon
- 3 tbsp olive oil
- 3 sprigs rosemary, leaves removed
- 1 1/2 tsp sea salt
- 2 tsp fresh ground pepper
Instructions
Cut the spinal column of the flinch in half so you can spread the birds flatcar on the grill. adjacent, combine the future ingredients with an ingress blender to form a flavorer paste. Using your index finger, gently separate the skin from the muscleman, being careful not to tear the skin. nowadays, slather the seasoning paste liberally under and over the hide of the flinch. Let the quail marinade in the electric refrigerator for at least an hour before broil .
Prepare your grill for 350 degrees, direct heat ( i, over the coals/gas ). Oil your grill grates with canola oil or vegetable oil so your flinch will not stick to the grill grates- wear ’ deoxythymidine monophosphate forget this step, Very Important ! Grill the quail for 6-8 minutes PER SIDE or until an inner understand thermometer reads 170 degrees. Remove the quail and let rest under foil for 10 minutes .
pair with your favorite sides ! This recipe is perfect for date nox or having friends over- the quail are so pretty on the plate and they grill up in no time !
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Did you enjoy this recipe ? Try these other delicious ideas !
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