Grilled Quail
Published April 6, 1999
- Total Time
- 20 minutes, plus 2 to 24 hours for marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
8 partly boned quail
¼ cup balsamic vinegar
1 cup extra virgin olive oil
2 tablespoons honey
½ cup loosely packed thyme sprigs
1 tablespoon freshly ground black pepper
Nutritional analysis per serving (4 servings)
14 grams carbs; 616 milligrams cholesterol; 2088 calories; 73 grams monosaturated fat; 30 grams polyunsaturated fat; 35 grams saturated fat; 151 grams fat; 1 gram fiber; 435 milligrams sodium; 159 grams protein; 11 grams sugar
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.
Powered by
Preparation
- Step 1
Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
- Step 2
In large mixing bowl, combine vinegar, olive oil, honey, thyme and black pepper. Add quail, and toss gently to coat. Cover, and set aside in a cool place for 2 hours, or refrigerate overnight.
- Step 3
Preheat grill or broiler. Remove quail from marinade, and place near hottest part of grill or broiler. Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes a side. Remove grilling pins, and serve immediately.
Private Notes
Comments
An excellent marinade for grilling quail. One time I added ras el hanout, which my husband did not like, so from now on I'll stick with the basic marinade. Quail are delicious little birds but messy to eat.
An excellent marinade for grilling quail. One time I added ras el hanout, which my husband did not like, so from now on I'll stick with the basic marinade. Quail are delicious little birds but messy to eat.