Grilled Quail

Roasted quail
keiichihiki / Getty Images
  • 31 mins
  • Prep: 15 mins,
  • Cook: 16 mins
  • Yield: 4 to 5 servings
Ratings (4)

This great recipe for the holidays is a special way to feed your loved ones instead of the traditional ham or turkey. You'll want to plan on two quails per person since they are so small.

What You'll Need

  • 8 to 10 quail
  • 3 tablespoons/45 mL olive oil
  • 2 tablespoons/30 mL peanut oil (omit if necessary and increase olive oil)
  • 2 tablespoons/30 mL dijon mustard
  • Juice of 1/2 a lemon
  • 1 tablespoon/15 mL white wine vinegar
  • 1 teaspoon/5 mL dried tarragon
  • 1/2 teaspoon/2.5 mL salt

How to Make It

  1. Make sure to ask your butcher to remove backbones from quails so that they lie flat. Mix together all marinade ingredients in a small bowl. Place quails in a shallow baking dish. Coat with the mixture, cover and marinate in the refrigerator for 3 to 5 hours. Let quails stand for at least a half an hour to reach room temperature before grilling.
  2. Preheat grill ​to high heat. Place quails onto grill skin side down. Cook for 6 to 7 minutes, turn and cook for an additional 7 to 9 minutes, or until internal temperature reaches 165 F. Remove and serve.