Tales from the Egg: Grilled Quail

Grilled_quail_adjustedMemorial Day is just around the corner, which means that it's time to talk about GRILLING here on MyRecipes!  About a year ago, my husband and I  purchased a Big Green Egg in honor of his 30th birthday.  Though Eggs and all of the accompanying "EGGcessories" can run up a hefty price tag, I have to say that our Egg is one of the best purchases we've made together.  Eggs are easy to use, can cook just about anything, and consistently turn out juicy and delicious meals.  I'd never even grilled before we bought the Egg, so believe me when I say that anyone can learn how.  This summer, I'll be blogging weekly about our cooking adventures on the Big Green Egg, with everything from steak to peach cobbler. 

Though I was obviously already a huge Big Green Egg fan, I have to say that these grilled quail won me over even more.  We are lucky enough to have a few packages of quail in the freezer each year, but I've always found it difficult to make quail really taste good, as it's so easy to dry them out if you're not careful.  But keeping foods moist is what the Egg does best, and these quail were no exception!  I found the recipe over on Field and Stream's blog, but as luck would have it, it's actually from a cookbook by Chris and Idie Hastings of Hot and Hot Fish Club, a popular upscale restaurant here in Birmingham.  I have to admit that I didn't even have time to marinate the birds overnight like the recipe calls for, but they were still incredible!

The Perfect Grilled Quail

6 6-ounce semi-boneless whole quail

1/4 cup olive oil

1 small garlic clove, smashed and peeled

1 1/2 teaspoons fresh thyme, chopped

1 1/2 teaspoons fresh sage, chopped

1 1/2 teaspoons fresh parsley, chopped

kosher salt

black pepper

Clip and discard the last two segments of both wing tips on the quail. Rinse the quail under cold running water and pat dry. Place the quail in a large glass bowl with the olive oil, garlic, thyme, sage, and parsley. Toss to coat. Cover and refrigerate for at least two hour or up to overnight.

Preheat the grill to medium-high heat (350-400 degrees) Remove quail from the refrigerator and marinate at room temperature for 20 minutes.

Remove the quail from the marinade and season both sides with salt and pepper. Place quail on the grill and cook for 5 to 6 minutes on each side or until golden brown and cook through (like most small birds, you do NOT want to overcook). Remove the quail from the grill and set aside to keep warm until ready to serve.

COMMENTS

  1. Tales from the Big Green Egg: Asian Pork Loin, Twice “Egged” Potatoes, Peach Cobbler! – You've Got To Taste This | MyRecipes.com

    […] Grilled Quail […]

    May 16, 2013 at 2:52 pm
  2. Tales from the Big Green Egg: Asian Pork Loin, Twice "Egged" Potatoes, Peach Cobbler! – You've Got To Taste This | MyRecipes.com

    […] Grilled Quail […]

    May 16, 2013 at 2:55 pm

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