Grilled Quail
Serves: 3 to 4
  • 8 semi-boneless quail (rib cage removed)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic
  • 2 tablespoons chopped herbs (thyme, rosemary, sage)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt, plus more for grilling
  • ½ teaspoon freshly ground black pepper, plus more for grilling
  • ⅓ cup olive oil
  1. Cut quail in half and place in a shallow baking dish. Whisk together the Dijon, garlic, herbs, and lemon juice 1 teaspoon salt and ½ teaspoon pepper. Slowly drizzle and whisk in the oil until incorporated. Pour vinaigrette over the quail and turn them to coat. Cover and marinate in the refrigerator for 2 to 6 hours.
  2. Set up grill for direct heat cooking over medium-high heat. Brush and oil the grates before cooking.
  3. Remove quail from marinade and scrape off any excess. Smooth out the skin and season with salt and pepper. Lay on grill skin-side down and cook for 3 to 5 minutes per side. Remove from grill and let rest for 5 minutes before serving. Serve hot or at room temperature.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at