Grilled Quail with Garlic and Herbs
Four spatchcocked quail marinated in garlic, lemon and herbs, grilled over coals.
27 min
2 servings
Difficulty 3/5
Lunch · Dinner
Prep 15 min · Cook 12 min
The whole job is flattening the birds and then not overcooking them. Two hours in the marinade, twelve minutes on the grill, and they are done — quail carries almost no reserve.
Per serving
428
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Quail, meat
4 pieces (300 grams)
Olive Oil
2 tablespoons (28 grams)
Garlic
4 cloves (12 grams)
Lemon
30 grams
Rosemary, dried
1 teaspoon (1.2 grams)
Thyme, dried
1 teaspoon (1 gram)
Salt
to taste
Black Pepper
to taste
Steps
Spatchcock each bird: cut the backbone out with scissors and press the quail flat with your palm. A whole round quail on a grill burns on the breast while the thigh joint is still raw.
8 min
Mix the oil with the crushed garlic, the lemon juice, the rosemary and the thyme, and rub it into the birds.
5 min
Leave them in the fridge two hours. Longer than four and the lemon starts to cook the surface of the meat.
120 min
Grill skin side down over medium coals for six to seven minutes, without moving them.
7 min
Turn once and give them four to five minutes more. Quail is small and goes from done to dry inside two minutes — take them off at the first clear juice from the thigh.
5 min
Serving suggestion
Two birds a person, eaten with the hands, with bread to mop the juices.
Storage
Eat the same day. Reheated quail is dry whatever you do to it.
Notes
A very hot grill is wrong for these. Medium coals cook the thigh through before the skin blackens.
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