Grilled Marinated Quail
Updated October 10, 2023
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
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Ingredients
24 semiboneless quail
12 tablespoons fresh thyme leaves
6 tablespoons olive oil
6 garlic cloves, peeled and quartered
Freshly ground black pepper, to taste
1 ½ cups dry red wine
Nutritional analysis per serving (12 servings)
2 grams carbs; 166 milligrams cholesterol; 510 calories; 14 grams monosaturated fat; 7 grams polyunsaturated fat; 8 grams saturated fat; 33 grams fat; 1 gram fiber; 117 milligrams sodium; 43 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and dry quail.
- Step 2
Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
- Step 3
To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).
Recipe can easily be halved.
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