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Menu

Grilled Butterflied Quail

 

The Team

by The Team

   Back to Blog
Serves6 serves
Prep time30 minutes
Cook time10 minutes
Ready in40 minutes

Ingredients:

  • 6 quail (whole, butterflied)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1.5 tbsp fresh rosemary, chopped (or 1.5 tsp dried rosemary)
  • 1.5 tbsp fresh thyme, chopped (or 1.5 tsp dried thyme)
  • 1.5 lemons, zested and juiced
  • 1.5 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste

For Serving:

  • Lemon wedges
  • Fresh herbs (optional)

Instructions:

  1. Prepare the Quail:
    • If the quail are not already butterflied, place them breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Open the quail out and press down to flatten.
  2. Marinate the Quail:
    • In a bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, smoked paprika, salt, and pepper.
    • Rub the marinade all over the quail, ensuring they are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavour.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat (about 200-220°C or 400-425°F).
  4. Grill the Quail:
    • Place the quail on the grill, skin-side down. Cook for about 4-5 minutes, then flip and cook for another 4-5 minutes, or until the quail are cooked through and have an internal temperature of 74°C (165°F). The skin should be crispy and golden brown.
  5. Rest and Serve:
    • Remove the quail from the grill and let them rest for a few minutes before serving.
    • Serve with lemon wedges and fresh herbs if desired.

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