Grilled Quail is a delicious dark meat bird that is quick to grill. This rosemary lemon seasoning paste is the perfect marinade to accentuate the tasty rich flavor of quail.
- 4 quail, butterflied (spatchcocked- ie, cut the backbone out so they will late flat on the grill)
- zest of 2 lemons
- Juice of one lemon
- 3 tbsp olive oil
- 3 sprigs rosemary, leaves removed
- 1 1/2 tsp sea salt
- 2 tsp fresh ground pepper
Cut the backbone of the quail in half so you can spread the birds flat on the grill. Next, combine the next ingredients with an immersion blender to form a seasoning paste. Using your index finger, gently separate the skin from the muscle, being careful not to tear the skin. Now, slather the seasoning paste generously under and over the skin of the quail. Let the quail marinate in the fridge for at least an hour before grilling.
Prepare your grill for 350 degrees, direct heat (ie, over the coals/gas). Oil your grill grates with canola or vegetable oil so your quail will not stick to the grill grates- don’t forget this step, Very Important! Grill the quail for 6-8 minutes PER SIDE or until an internal read thermometer reads 170 degrees. Remove the quail and let rest under foil for 10 minutes.
Pair with your favorite sides! This recipe is perfect for date night or having friends over- the quail are so pretty on the plate and they grill up in no time!