One of my parent’s neighbors had some extra quail so he gave us four. I like the flavors of the Mediterranean with grilled poultry – so I did a marinade with garlic, oregano and lemon. I set two zone on the grill for direct and indirect cooking and in short order, we had a delicious meal.
Be sure not to marinate for too long as the acid will toughen the bird. Also, don’t cook it too long over direct heat or they will dry out. Finally, eat quail carefully as you don’t want to crack a tooth or swallow some of the bird shot!
I served rosemary sweet potatoes with them – recipe here. I did have to prebake the sweet potatoes for 30 minutes in a 350 degree F oven as the quail cooks so quick. After the prebake, I peeled them and sliced them and tossed them in rosemary butter brown sugar and then finished them on the grill.
½ cup extra virgin olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the quail into gallon size freezer storage bag or a large food storage container. Combine the remaining ingredients, mixing well. Pour the marinade into the bag with the quail, making sure the birds are completely coated.
Marinate for at least 2, but no more than 4 hours. Prepare your grill for two zones with the charcoal on one side.. Cook the quail over direct heat five minutes on each side before moving the quail to a cool part of the grill to finish, about 5 minutes more. Let rest briefly before serving.
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