Grilled Quail

Roasted quail
keiichihiki / Getty Images
  • Total: 31 mins
  • Prep: 15 mins
  • Cook: 16 mins
  • Yield: 4 to 5 servings

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.


  • 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 tarragon
  • 1/2 teaspoon/2.5 mL salt

Steps 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.