You’re about to discover the secret to making grilled quail that’s bursting with flavor and incredibly juicy. Whether you’re looking to impress at your next backyard barbecue or simply want to try something new and delicious, these 18 recipes will transform this elegant bird into your new favorite grilled dish. Get ready to fire up the grill and dive into some seriously tasty quail creations!
Herb-Marinated Grilled Quail with Lemon Zest
Perfectly balancing rustic charm with sophisticated flavor, this herb-marinated grilled quail offers a delightful departure from everyday poultry. The tender birds absorb the bright citrus and aromatic herbs beautifully, creating a dish that feels both elegant and approachable. Grilled to golden perfection, these quail make an impressive centerpiece for intimate dinners or special occasions.
Ingredients
- Quail – 4 whole birds
- Olive oil – ¼ cup
- Fresh rosemary – 2 tbsp chopped
- Fresh thyme – 1 tbsp chopped
- Garlic – 3 cloves minced
- Lemon zest – 2 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pat 4 whole quail completely dry with paper towels to ensure crisp skin.
- Whisk together ¼ cup olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 cloves minced garlic, 2 tsp lemon zest, 1 tsp salt, and ½ tsp black pepper in a medium bowl.
- Coat each quail thoroughly with the marinade, including inside the cavity.
- Cover the marinated quail and refrigerate for exactly 4 hours to allow flavors to penetrate.
- Remove quail from refrigerator 30 minutes before grilling to bring to room temperature for even cooking.
- Preheat grill to medium-high heat, approximately 400°F.
- Place quail breast-side down on the grill and cook for 5 minutes until golden grill marks appear.
- Flip quail using tongs and cook for another 5 minutes on the second side.
- Turn quail onto their backs and grill for a final 3-4 minutes until internal temperature reaches 165°F when measured with an instant-read thermometer.
- Transfer grilled quail to a clean platter and let rest for 5 minutes before serving to allow juices to redistribute.
Unbelievably tender with crisp, herb-flecked skin, each bite delivers bright citrus notes against the quail’s delicate gaminess. The subtle smokiness from the grill complements the aromatic rosemary and thyme beautifully. For an elegant presentation, serve alongside roasted fingerling potatoes or over a bed of peppery arugula dressed with lemon vinaigrette.
Spicy Honey Glazed Grilled Quail
Tender, succulent quail takes on an irresistible character when kissed by fire and lacquered with a piquant honey glaze that balances sweet heat with savory depth. This elegant yet approachable dish transforms humble game birds into a sophisticated centerpiece worthy of any dinner party or special occasion. The interplay of smoky char from the grill and the sticky, spicy-sweet coating creates a symphony of flavors that will captivate even the most discerning palates.
Ingredients
– Quail – 4 whole birds
– Honey – ¼ cup
– Sriracha – 2 tbsp
– Soy sauce – 2 tbsp
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the quail completely dry with paper towels to ensure crisp skin during grilling.
2. Brush the quail evenly with 1 tablespoon of olive oil on all surfaces.
3. Season the quail inside and out with 1 teaspoon of salt and ½ teaspoon of black pepper.
4. Preheat your grill to medium-high heat, approximately 400°F, and oil the grates to prevent sticking.
5. Combine ¼ cup of honey, 2 tablespoons of sriracha, and 2 tablespoons of soy sauce in a small bowl, whisking until fully incorporated.
6. Place the quail breast-side down on the grill and cook for 4 minutes to develop deep grill marks.
7. Flip the quail and brush the upward-facing side generously with the honey-sriracha mixture.
8. Grill for another 4 minutes, then flip again and brush the other side with the glaze.
9. Continue grilling for 2-3 minutes per side, brushing with remaining glaze, until the internal temperature reaches 165°F when measured with an instant-read thermometer.
10. Transfer the quail to a clean platter and let rest for 5 minutes to allow juices to redistribute throughout the meat.
Unbelievably tender beneath its crackling, lacquered skin, each bite delivers a perfect harmony of smoky char and complex sweetness with a lingering heat that builds gradually. The delicate bones become handles for eating with your hands, making this both an elegant plated dish and a wonderfully interactive dining experience. Serve alongside creamy polenta or a crisp arugula salad to complement the bold flavors.
Garlic and Rosemary Grilled Quail Skewers
Just when you thought grilled poultry couldn’t become more sophisticated, these elegant skewers arrive to elevate your outdoor dining experience. Juicy quail pieces marinated with aromatic garlic and earthy rosemary create a dish that transitions effortlessly from casual backyard gatherings to refined dinner parties. The delicate balance of flavors makes this recipe a standout addition to any seasonal menu.
Ingredients
Quail – 4 whole
Garlic – 4 cloves
Fresh rosemary – 2 tbsp chopped
Olive oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Rinse 4 whole quail under cold running water and pat completely dry with paper towels.
2. Cut each quail into 6 even pieces using kitchen shears, removing the backbone and separating at the joints.
3. Mince 4 garlic cloves finely to ensure even distribution throughout the marinade.
4. Chop 2 tablespoons of fresh rosemary leaves, discarding the tough stems.
5. Combine ¼ cup olive oil, minced garlic, chopped rosemary, 1 teaspoon salt, and ½ teaspoon black pepper in a medium bowl.
6. Add quail pieces to the marinade, tossing thoroughly to coat every surface.
7. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate the meat.
8. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
9. Thread 3 marinated quail pieces onto each skewer, leaving small gaps between pieces for even cooking.
10. Preheat gas grill to 400°F or prepare charcoal grill until coals are ash-white and medium-hot.
11. Place skewers on the preheated grill and cook for 4 minutes without moving to develop grill marks.
12. Flip skewers using tongs and cook for another 4 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
13. Transfer grilled skewers to a clean platter and let rest for 3 minutes before serving to allow juices to redistribute. Garnished with fresh rosemary sprigs, these skewers offer tender, succulent meat with crisp, caramelized edges. The aromatic garlic infuses each bite while the rosemary provides subtle pine-like notes that complement the quail’s delicate gaminess. For an elegant presentation, serve alongside roasted fingerling potatoes or arrange over a bed of peppery arugula dressed with lemon vinaigrette.
Asian-Inspired Soy Ginger Grilled Quail
Yield to the allure of exotic flavors with this sophisticated grilled quail, where the delicate game bird meets the vibrant notes of Asian cuisine. Marinated in a harmonious blend of soy and ginger, then kissed by fire, this dish transforms simple ingredients into an elegant culinary experience perfect for intimate dinners or special occasions.
Ingredients
Quail – 4
Soy sauce – ¼ cup
Fresh ginger – 2 tbsp, grated
Garlic – 2 cloves, minced
Honey – 2 tbsp
Rice vinegar – 1 tbsp
Vegetable oil – 1 tbsp
Scallions – 2, sliced
Sesame seeds – 1 tsp
Instructions
1. Pat 4 quail completely dry with paper towels to ensure crisp skin during grilling.
2. Whisk together ¼ cup soy sauce, 2 tbsp grated ginger, 2 minced garlic cloves, 2 tbsp honey, and 1 tbsp rice vinegar in a medium bowl.
3. Place the dried quail in a resealable plastic bag and pour the marinade over them, ensuring each bird is fully coated.
4. Refrigerate the marinating quail for exactly 2 hours, turning the bag once halfway through for even flavor distribution.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates with 1 tbsp vegetable oil to prevent sticking.
6. Remove quail from the marinade, letting excess liquid drip off, and discard the used marinade for food safety.
7. Grill the quail breast-side down for 5 minutes until grill marks appear and the skin becomes golden brown.
8. Flip the quail carefully using tongs and grill for another 4-5 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
9. Transfer the grilled quail to a serving platter and immediately garnish with 2 sliced scallions and 1 tsp sesame seeds for freshness and crunch.
Zestfully tender with a caramelized exterior, the quail offers a perfect balance of savory soy and spicy ginger that lingers on the palate. Serve alongside jasmine rice to soak up the exquisite juices, or present as an appetizer with crisp lettuce cups for an interactive dining experience that celebrates both texture and aroma.
Smoky Chipotle Grilled Quail with Lime
Rarely does a dish so elegantly bridge rustic charm and refined dining as this smoky grilled quail. Rich with the deep, earthy notes of chipotle and brightened by zesty lime, this preparation transforms the delicate game bird into a memorable centerpiece worthy of any sophisticated gathering. The careful balance of smoke and citrus creates a symphony of flavors that lingers beautifully on the palate.
Ingredients
Quail – 4 whole
Chipotle peppers in adobo – 2 tbsp
Lime juice – 3 tbsp
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the quail completely dry with paper towels to ensure crisp skin during grilling.
2. In a medium bowl, whisk together chipotle peppers in adobo, lime juice, olive oil, salt, and black pepper until fully combined.
3. Place quail in a shallow dish and coat thoroughly with the marinade, making sure to get under the skin and inside the cavity.
4. Cover the dish with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate without breaking down the delicate meat.
5. Preheat your grill to medium-high heat, maintaining a consistent temperature of 400°F.
6. Remove quail from marinade, letting excess drip off but leaving a thin coating for flavor development.
7. Place quail breast-side down on the grill grates and cook for 5 minutes until skin is golden brown and releases easily.
8. Flip quail using tongs and grill for another 4 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
9. Transfer quail to a clean plate and let rest for 5 minutes to allow juices to redistribute throughout the meat.
10. Squeeze fresh lime juice over the quail just before serving to brighten the smoky flavors.
Succulent and tender, the quail offers a perfect contrast between crispy, spice-rubbed skin and moist, flavorful meat. The chipotle provides a gentle heat that builds gradually, while the lime cuts through the richness with its vibrant acidity. Consider serving alongside grilled stone fruits or over a bed of wild rice to complement the dish’s smoky complexity.
Balsamic Glazed Grilled Quail with Thyme
Meticulously balancing sweet, savory, and herbaceous notes, this grilled quail recipe transforms simple ingredients into an elegant centerpiece. The balsamic reduction caramelizes into a glossy glaze that clings to the tender meat, while fresh thyme infuses each bite with earthy fragrance. Perfect for intimate dinners or special occasions, this dish delivers restaurant-quality sophistication with surprisingly straightforward preparation.
Ingredients
Quail – 4 whole
Balsamic vinegar – ½ cup
Honey – 2 tbsp
Fresh thyme – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat quail completely dry with paper towels to ensure crisp skin.
2. Combine balsamic vinegar, honey, and 1 tablespoon thyme in small saucepan.
3. Simmer mixture over medium heat for 8-10 minutes until reduced by half and syrupy.
4. Brush quail with olive oil and season evenly with salt and pepper.
5. Preheat grill to medium-high heat (400°F).
6. Place quail breast-side down on grill and cook for 4 minutes.
7. Flip quail and brush generously with balsamic glaze.
8. Grill for additional 4 minutes until internal temperature reaches 165°F.
9. Remove quail from grill and let rest for 5 minutes to redistribute juices.
10. Drizzle with remaining glaze and sprinkle with remaining fresh thyme before serving. Knowing when the glaze has properly reduced is key—it should coat the back of a spoon without dripping. The caramelized exterior gives way to remarkably juicy, tender meat that falls effortlessly from the bone. Consider serving over creamy polenta or alongside roasted figs to complement the sweet-tart glaze, creating a visually stunning plate that delights both palate and eye.
Mediterranean Grilled Quail with Olives and Feta
Gracefully bridging rustic Mediterranean tradition with contemporary elegance, these grilled quail present a symphony of flavors that dance between smoky, briny, and tangy notes. Marinated in aromatic herbs and olive oil, then grilled to perfection, each bite offers a tender, succulent experience that transports you straight to sun-drenched coastal villages. The addition of kalamata olives and creamy feta creates a harmonious balance that elevates this dish beyond ordinary poultry.
Ingredients
Quail – 4 whole
Extra virgin olive oil – ¼ cup
Lemon juice – 2 tbsp
Garlic – 3 cloves
Fresh rosemary – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Kalamata olives – ½ cup
Feta cheese – ½ cup
Instructions
1. Rinse 4 whole quail under cold running water and pat completely dry with paper towels.
2. Whisk together ¼ cup extra virgin olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tsp salt, and ½ tsp black pepper in a medium bowl.
3. Place the dried quail in a large resealable plastic bag and pour the marinade over them.
4. Press out all air from the bag, seal tightly, and refrigerate for exactly 2 hours to allow flavors to penetrate.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates.
6. Remove quail from the marinade, letting excess drip off, and discard the used marinade.
7. Place quail breast-side down on the hot grill and cook for 5 minutes until grill marks appear.
8. Flip quail using tongs and grill for another 5 minutes on the second side.
9. Turn quail onto their backs and grill for a final 4 minutes until internal temperature reaches 165°F.
10. Transfer grilled quail to a serving platter and immediately sprinkle with ½ cup kalamata olives and ½ cup crumbled feta cheese.
Succulent quail meat yields effortlessly to the fork while maintaining a satisfying chew, with the salty feta melting slightly against warm olives. Serve this stunning centerpiece over a bed of couscous studded with toasted pine nuts, or alongside roasted vegetables for a complete Mediterranean feast that celebrates both simplicity and sophistication.
Cajun-Spiced Grilled Quail with Remoulade
Venturing beyond traditional poultry, this sophisticated preparation transforms delicate quail into a showstopping centerpiece worthy of any elegant gathering. The harmonious marriage of fiery Cajun spices and the cool, creamy complexity of remoulade creates a symphony of flavors that dances across the palate.
Ingredients
- Quail – 4
- Olive oil – 2 tbsp
- Paprika – 1 tbsp
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Dried oregano – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Mayonnaise – ½ cup
- Dijon mustard – 1 tbsp
- Hot sauce – 1 tsp
- Lemon juice – 1 tbsp
- Fresh parsley – 2 tbsp, chopped
Instructions
- Pat the quail completely dry with paper towels to ensure crisp skin.
- In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper.
- Rub the quail evenly with 2 tablespoons of olive oil.
- Generously coat each quail with the prepared spice mixture, including the cavity.
- Preheat your grill to medium-high heat, approximately 400°F.
- Place the quail breast-side down on the grill grates.
- Grill for 5-6 minutes until deep grill marks form and the skin releases easily.
- Flip the quail and grill for another 5-6 minutes until the internal temperature reaches 165°F.
- While the quail grills, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, and chopped parsley in a medium bowl.
- Whisk the remoulade ingredients until fully incorporated and smooth.
- Transfer the grilled quail to a clean platter and let rest for 5 minutes to redistribute juices.
Unbelievably tender meat yields effortlessly from the bone, enveloped in a beautifully charred, spice-crusted skin that crackles with each bite. The cool, tangy remoulade provides the perfect counterpoint to the quail’s smoky heat, creating a dynamic flavor experience. For an elegant presentation, serve the quail whole atop a bed of creamy stone-ground grits, allowing guests to appreciate the stunning grill marks and rustic appeal.
Grilled Quail Stuffed with Wild Rice and Mushrooms
Offering a sophisticated twist on game bird cuisine, this grilled quail recipe elevates simple ingredients through careful preparation and elegant presentation. Our version features tender quail stuffed with earthy wild rice and mushrooms, creating a harmonious balance of textures and flavors that will impress even the most discerning palates. Perfect for intimate dinners or special occasions, this dish showcases how classic techniques can transform humble components into something truly extraordinary.
Ingredients
Quail – 4 whole
Wild rice – ½ cup
Button mushrooms – 1 cup chopped
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh thyme – 1 tbsp chopped
Instructions
1. Rinse ½ cup wild rice under cold water until the water runs clear. 2. Combine the rinsed wild rice with 1½ cups water in a small saucepan. 3. Bring the rice mixture to a boil over high heat, then reduce heat to low and cover. 4. Simmer the rice for 45 minutes until all water is absorbed and grains have split open. 5. While rice cooks, chop 1 cup button mushrooms into ¼-inch pieces. 6. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. 7. Sauté the chopped mushrooms for 5-7 minutes until they release their moisture and turn golden brown. 8. Combine the cooked wild rice, sautéed mushrooms, and 1 tablespoon chopped fresh thyme in a mixing bowl. 9. Season the rice mixture with ½ teaspoon salt and ¼ teaspoon black pepper, mixing thoroughly. 10. Pat 4 whole quail dry with paper towels, both inside and out. 11. Season the quail cavities with remaining ½ teaspoon salt and ¼ teaspoon black pepper. 12. Stuff each quail with the wild rice and mushroom mixture, being careful not to overfill. 13. Truss the quail with kitchen twine to secure the stuffing inside. 14. Brush the outside of each quail with remaining 1 tablespoon olive oil. 15. Preheat grill to medium-high heat (400°F). 16. Place the stuffed quail breast-side up on the grill grates. 17. Grill for 8 minutes until the skin is golden and slightly charred. 18. Flip the quail carefully using tongs and grill for another 7 minutes. 19. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh; it should read 165°F. 20. Remove the quail from the grill and let rest for 5 minutes before serving. Delicate and perfectly balanced, the quail’s crisp skin gives way to tender, juicy meat that pairs beautifully with the earthy wild rice stuffing. The mushrooms add an umami depth that complements the game bird’s subtle flavor, while the thyme provides aromatic freshness throughout each bite. For an elegant presentation, serve alongside roasted root vegetables or a simple arugula salad dressed with lemon vinaigrette.
Maple Bourbon Glazed Grilled Quail
Perfectly balancing rustic charm with sophisticated flavor, this maple bourbon glazed grilled quail offers an unforgettable culinary experience. The sweet maple syrup and smoky bourbon create a caramelized crust that beautifully complements the quail’s delicate, gamey notes. Grilled to perfection, this dish transforms simple ingredients into an elegant centerpiece worthy of any special occasion.
Ingredients
- Quail – 4 whole birds
- Maple syrup – ¼ cup
- Bourbon – 2 tbsp
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pat the quail completely dry with paper towels to ensure crispy skin.
- Brush the quail evenly with 1 tbsp olive oil on all surfaces.
- Season both sides of each quail with 1 tsp salt and ½ tsp black pepper.
- Preheat your grill to medium-high heat, approximately 400°F.
- Place the quail breast-side down on the grill grates and cook for 4 minutes.
- Flip the quail using tongs and cook for another 4 minutes on the second side.
- While the quail cooks, combine ¼ cup maple syrup and 2 tbsp bourbon in a small bowl.
- Brush the maple bourbon glaze generously over the quail during the final 2 minutes of cooking. Tip: Apply the glaze in thin layers to prevent burning while building flavor.
- Continue grilling until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh.
- Transfer the quail to a clean plate and let rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.
- Brush with any remaining glaze just before serving for extra shine and flavor. Tip: For perfectly cooked quail, avoid moving them excessively on the grill to develop those beautiful grill marks.
Finished with a glossy, caramelized coating, the quail boasts tender, juicy meat that falls effortlessly from the bone. The subtle smokiness from the grill harmonizes beautifully with the sweet maple and complex bourbon notes. For an elegant presentation, serve atop creamy polenta or alongside roasted root vegetables to complement the rich flavors.
Grilled Quail with Chimichurri Sauce
Yet another sophisticated dish that elevates simple ingredients into something truly extraordinary, grilled quail with chimichurri sauce combines tender, smoky game birds with the vibrant freshness of Argentine-inspired herbs. The delicate quail, with its subtle gamey notes, provides the perfect canvas for the bold, garlicky chimichurri that cuts through the richness with each bite. This elegant preparation transforms an often-overlooked protein into a centerpiece worthy of any dinner party or intimate gathering.
Ingredients
Quail – 4 whole
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – 1 cup
Fresh cilantro – ½ cup
Garlic – 3 cloves
Red wine vinegar – 2 tbsp
Red pepper flakes – ¼ tsp
Instructions
1. Pat the quail completely dry with paper towels to ensure crisp skin.
2. Brush each quail with olive oil, coating all surfaces evenly.
3. Season both sides of each quail with salt and black pepper.
4. Preheat your grill to medium-high heat, approximately 400°F.
5. Place the quail breast-side down on the grill grates.
6. Grill for 4 minutes until the skin develops golden-brown grill marks.
7. Flip the quail using tongs and grill for another 4 minutes.
8. Move the quail to indirect heat and continue cooking for 6-8 minutes until the internal temperature reaches 165°F.
9. Finely chop the fresh parsley and cilantro leaves.
10. Mince the garlic cloves until they form a fine paste.
11. Combine the chopped herbs, minced garlic, remaining olive oil, red wine vinegar, and red pepper flakes in a small bowl.
12. Stir the chimichurri sauce vigorously for 1 minute until well emulsified.
13. Remove the quail from the grill and let them rest for 5 minutes.
14. Spoon the chimichurri sauce over the grilled quail before serving.
Just as impressive as it is delicious, the grilled quail offers a delightful contrast between the crisp, smoky exterior and the remarkably tender, juicy meat within. The chimichurri sauce brings a bright, herbaceous punch that complements the quail’s subtle gaminess without overwhelming it. Consider serving these elegant birds alongside roasted fingerling potatoes or a simple arugula salad to let the star ingredients truly shine.
Pomegranate Molasses Grilled Quail
A jewel-toned glaze transforms humble quail into an extraordinary centerpiece, where pomegranate molasses creates a glossy, sweet-tart lacquer that caramelizes beautifully over open flames. This elegant preparation balances the game bird’s rich flavor with bright, complex notes that dance across the palate. Grilling imparts smoky undertones that elevate the dish from simple to spectacular.
Ingredients
Quail – 4 whole
Pomegranate molasses – ¼ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the quail completely dry with paper towels to ensure crisp skin during grilling.
2. Whisk together pomegranate molasses, olive oil, salt, and black pepper in a small bowl until fully combined.
3. Brush the marinade generously over all surfaces of the quail, including inside the cavities.
4. Let the quail marinate at room temperature for 20 minutes to allow flavors to penetrate while bringing the meat to room temperature for even cooking.
5. Preheat your grill to medium-high heat, approximately 400°F, and oil the grates thoroughly to prevent sticking.
6. Place the quail breast-side down on the grill and cook for 4 minutes until deep grill marks form.
7. Flip the quail using tongs and cook for another 4 minutes on the second side.
8. Move the quail to indirect heat, reduce grill temperature to 350°F, and continue cooking for 8-10 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
9. Brush with remaining marinade during the final 2 minutes of cooking to build a glossy, caramelized crust.
10. Remove the quail from the grill and let rest for 5 minutes before serving to allow juices to redistribute evenly throughout the meat.
Resting reveals quail with crackling-crisp skin giving way to remarkably tender, juicy meat beneath. The pomegranate molasses creates a sophisticated sweet-sour balance that cuts through the richness, while smoky grill notes provide depth. Consider serving atop a bed of wild rice studded with toasted pistachios, where the nutty crunch complements the quail’s delicate texture perfectly.
Grilled Quail with Charred Scallion Dressing
Beyond the ordinary chicken and steak lies a delicate game bird that transforms simple grilling into an elegant affair. Grilled quail, with its tender dark meat and crisp skin, becomes truly extraordinary when paired with a vibrant charred scallion dressing that balances smoky depth with bright freshness. This sophisticated yet approachable dish elevates weeknight dining while remaining impressive enough for special occasions.
Ingredients
Quail – 4 whole
Scallions – 1 bunch
Olive oil – 3 tbsp
Lemon juice – 2 tbsp
Honey – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat 4 whole quail completely dry with paper towels.
2. Brush quail lightly with 1 tablespoon olive oil.
3. Season quail inside and out with 1 teaspoon salt and ½ teaspoon black pepper.
4. Preheat grill to medium-high heat (400°F).
5. Place quail breast-side down on the hot grill grates.
6. Grill for 4 minutes until skin is golden brown and releases easily from the grates.
7. Flip quail using tongs and grill for another 4 minutes.
8. Move quail to indirect heat and continue grilling for 8 minutes until internal temperature reaches 165°F.
9. Place 1 bunch scallions directly on hot grill grates while quail finishes cooking.
10. Char scallions for 3 minutes per side until blackened in spots and softened.
11. Remove scallions from grill and chop finely.
12. Whisk together chopped scallions, remaining 2 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon honey in a small bowl.
13. Let quail rest for 5 minutes before serving to allow juices to redistribute.
14. Drizzle charred scallion dressing over grilled quail.
Juxtaposing crisp skin against succulent meat, this dish delivers complex layers of flavor where smoky grill marks meet the dressing’s bright acidity. The charred scallions provide subtle bitterness that cuts through the quail’s richness, creating a beautifully balanced plate that pairs wonderfully with roasted fingerling potatoes or a simple arugula salad for contrasting textures.
Tandoori-Style Grilled Quail with Yogurt Sauce
Just when you thought grilled poultry couldn’t become more sophisticated, tandoori-spiced quail arrives with its delicate bones and richly marinated flesh. Juicy, aromatic, and elegantly charred, these petite birds offer a dramatic centerpiece for intimate gatherings or a luxurious weeknight escape from the ordinary. Paired with a cool, tangy yogurt sauce, this dish balances smoky heat with creamy refreshment in every bite.
Ingredients
- Quail – 4
- Plain yogurt – 1 cup
- Garlic – 2 cloves
- Lemon juice – 2 tbsp
- Paprika – 1 tsp
- Cumin – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Olive oil – 1 tbsp
Instructions
- Pat 4 quail completely dry with paper towels to ensure the marinade adheres properly.
- Mince 2 cloves of garlic finely and combine with 1 cup plain yogurt, 2 tbsp lemon juice, 1 tsp paprika, 1 tsp cumin, ½ tsp cayenne pepper, and 1 tsp salt in a medium bowl.
- Coat each quail thoroughly in the yogurt mixture, covering all surfaces, and place in a shallow dish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to overnight for deeper flavor penetration.
- Preheat a grill to medium-high heat, approximately 400°F, and lightly oil the grates with 1 tbsp olive oil to prevent sticking.
- Place the marinated quail breast-side down on the grill and cook for 5 minutes until grill marks appear and the exterior begins to char.
- Flip the quail carefully using tongs and grill for another 5 minutes on the other side.
- Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F, and the juices should run clear.
- Transfer the grilled quail to a clean plate and let rest for 3 minutes before serving to allow the juices to redistribute.
Glistening with smoky spices and tender to the bone, each quail offers a satisfying contrast between crisp skin and succulent meat. The yogurt sauce provides a cool, tangy counterpoint that tames the gentle heat, making it ideal for serving over a bed of saffron rice or alongside grilled vegetables. For a striking presentation, garnish with fresh cilantro and lemon wedges to highlight the dish’s vibrant colors and aromas.
Grilled Quail with Peach and Jalapeño Salsa
On late summer evenings when the air carries that perfect balance of warmth and breeze, this grilled quail with peach and jalapeño salsa emerges as the ultimate seasonal celebration. Offering both elegance and approachable sophistication, it transforms simple ingredients into a memorable centerpiece that captures the fleeting sweetness of ripe peaches against the gentle heat of fresh peppers. The combination creates a dish that feels simultaneously rustic and refined, perfect for al fresco dining or intimate gatherings.
Ingredients
Quail – 4
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Peaches – 2
Jalapeño – 1
Red onion – ¼ cup
Cilantro – 2 tbsp
Lime juice – 1 tbsp
Instructions
1. Pat quail completely dry with paper towels to ensure crisp skin during grilling.
2. Brush quail evenly with 1 tablespoon olive oil on all surfaces.
3. Season quail inside and out with ¾ teaspoon salt and all black pepper.
4. Preheat grill to medium-high heat, approximately 400°F.
5. Place quail breast-side down on grill grates and cook for 4 minutes.
6. Flip quail using tongs and cook for another 4 minutes until internal temperature reaches 165°F.
7. Remove quail from grill and let rest for 5 minutes to redistribute juices.
8. While quail rests, dice peaches into ½-inch cubes, discarding pits.
9. Finely mince jalapeño, removing seeds for milder heat if preferred.
10. Dice red onion into ¼-inch pieces for balanced texture in salsa.
11. Chop cilantro leaves until you have 2 tablespoons packed.
12. Combine peaches, jalapeño, red onion, and cilantro in medium bowl.
13. Add remaining 1 tablespoon olive oil, ¼ teaspoon salt, and lime juice to bowl.
14. Gently toss salsa ingredients until evenly coated, being careful not to crush peaches.
15. Arrange grilled quail on serving platter and spoon peach salsa generously over top. Resting the grilled quail allows the juices to settle back into the meat, creating exceptionally tender bites that contrast beautifully with the vibrant, chunky salsa. The sweet peaches provide a juicy counterpoint to the quail’s rich, gamey notes, while the jalapeño adds just enough heat to linger pleasantly on the palate. Serve alongside grilled bread to soak up the flavorful juices, or pair with a simple arugula salad for a complete warm-weather meal that celebrates seasonal abundance.
Five-Spice Grilled Quail with Hoisin Glaze
Beneath the crackle of the grill, these quail transform into an exquisite centerpiece, their delicate flesh infused with the warm, aromatic embrace of five-spice and lacquered with a glossy, savory-sweet hoisin glaze that caramelizes beautifully over the flames. This dish marries the earthy depth of traditional Chinese flavors with the simple, rustic charm of outdoor cooking, creating a sophisticated yet approachable meal perfect for an elegant dinner party or a special weeknight treat. Each bite offers a harmonious balance of tender meat and crisp, glazed skin, making it a memorable culinary experience that feels both indulgent and effortlessly chic.
Ingredients
Quail – 4
Five-spice powder – 1 tbsp
Hoisin sauce – ¼ cup
Soy sauce – 2 tbsp
Honey – 1 tbsp
Vegetable oil – 1 tbsp
Instructions
1. Pat the quail completely dry with paper towels to ensure crisp skin during grilling.
2. Rub the quail evenly with 1 tablespoon of five-spice powder, coating both the exterior and cavity.
3. Whisk together ¼ cup hoisin sauce, 2 tablespoons soy sauce, and 1 tablespoon honey in a small bowl to create the glaze.
4. Brush the quail lightly with 1 tablespoon of vegetable oil to prevent sticking.
5. Preheat a grill to medium-high heat, approximately 400°F.
6. Place the quail breast-side down on the grill and cook for 4 minutes to develop grill marks.
7. Flip the quail and brush the skin side generously with the hoisin glaze.
8. Grill for another 4 minutes, then brush again with glaze.
9. Continue grilling, flipping and brushing with glaze every 2 minutes, until the internal temperature reaches 165°F, about 10-12 minutes total.
10. Transfer the quail to a clean plate and let rest for 5 minutes before serving to allow juices to redistribute.
Finally, the quail emerges with crackling, lacquered skin giving way to remarkably tender, juicy meat infused with aromatic spices. The hoisin glaze creates a beautiful balance of sweet and savory notes that cling to every bite. For a stunning presentation, serve alongside jasmine rice to soak up the extra glaze or atop a crisp watercress salad for contrasting freshness.
Grilled Quail Wrapped in Bacon
Heralding the perfect marriage of delicate game and smoky richness, grilled quail wrapped in bacon offers an elegant yet approachable centerpiece for sophisticated gatherings. This dish transforms humble ingredients into a culinary masterpiece, where crisp bacon shields tender quail from the flames while infusing every bite with savory depth. Perfect for al fresco dining or intimate dinner parties, it delivers restaurant-quality presentation with surprisingly simple preparation.
Ingredients
Quail – 4
Bacon slices – 8
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat 4 quail completely dry with paper towels to ensure crisp skin during grilling.
2. Rub 2 tbsp olive oil evenly over all surfaces of each quail.
3. Season inside and outside of quail with 1 tsp salt and ½ tsp black pepper.
4. Wrap 2 bacon slices around each quail, crossing them over the breast and tucking ends underneath.
5. Preheat gas or charcoal grill to medium-high heat, approximately 400°F.
6. Place quail breast-side up on the cooler side of the grill, away from direct flames.
7. Close grill lid and cook for 8 minutes to render bacon fat without burning.
8. Flip quail carefully using tongs and cook for another 7 minutes with lid closed.
9. Move quail to direct heat and grill for 2 minutes per side to crisp the bacon.
10. Check internal temperature reaches 165°F in the thickest part of the thigh using an instant-read thermometer.
11. Transfer quail to a clean plate and let rest for 5 minutes before serving to redistribute juices. Resting yields exceptionally moist meat with perfectly crisp bacon that shatters delicately at first bite. The quail’s subtle gaminess balances beautifully with the smoky saltiness, creating layers of flavor that pair wonderfully with roasted root vegetables or a bright arugula salad.
Grilled Quail with Roasted Garlic and Herb Butter
A sophisticated yet approachable dish, grilled quail with roasted garlic and herb butter elevates simple ingredients into an elegant centerpiece. The tender birds, infused with aromatic herbs and smoky char, offer a delightful interplay of textures and flavors that will impress any dinner guest. This recipe transforms humble quail into a restaurant-worthy meal perfect for special occasions or elevated weeknight dining.
Ingredients
Quail – 4 whole
Garlic – 1 head
Butter – ½ cup
Fresh thyme – 2 tbsp
Fresh rosemary – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and slice the top off the garlic head to expose the cloves.
2. Drizzle the garlic with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 40 minutes until soft and golden.
3. While garlic roasts, rinse the quail under cold water and pat completely dry with paper towels.
4. In a small bowl, combine softened butter, minced fresh thyme, minced fresh rosemary, and squeeze the roasted garlic cloves from their skins.
5. Mix the herb butter thoroughly until smooth and season with ½ teaspoon salt and ¼ teaspoon black pepper.
6. Gently loosen the skin on each quail breast and thighs using your fingers, being careful not to tear the skin.
7. Spread 1 tablespoon of the herb butter underneath the skin of each quail, distributing it evenly over the breast meat.
8. Rub the remaining 1 tablespoon of olive oil over the outside of each quail and season with remaining salt and pepper.
9. Preheat your grill to medium-high heat (approximately 450°F) and oil the grates to prevent sticking.
10. Place quail breast-side down on the grill and cook for 5 minutes until well-charred.
11. Flip the quail and continue grilling for another 6-7 minutes until the internal temperature reaches 165°F.
12. Remove quail from the grill and let rest for 5 minutes before serving to allow juices to redistribute.
You’ll find the quail boasts crisp, golden skin giving way to incredibly moist, flavorful meat infused with the aromatic herb butter. The roasted garlic adds a subtle sweetness that perfectly balances the smoky char from the grill. Consider serving these elegant birds alongside a simple arugula salad or creamy polenta to complete this sophisticated meal.
Summary
Perfectly grilled quail awaits in these 18 bold recipes! From smoky spices to zesty marinades, there’s something for every home cook to love. Fire up the grill and give one a try—then share your favorite in the comments and pin this roundup to your Pinterest boards for your next cookout inspiration. Happy grilling!
