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Rosemary Lemon Grilled Quail
Delicate quail gets a Mediterranean treatment with bright lemon zest and aromatic rosemary, grilled until the skin turns crispy and golden. The herbaceous marinade infuses tender meat with citrus brightness while the high heat creates irresistible charred edges. Perfect for an elegant dinner party or when you want to impress with something beyond the everyday chicken.
Prep time
20 minutes
Cook time
16 minutes
Total time
1 hour 46 minutes
Servings
4
Ingredients
- 4 quail, butterflied (spatchcocked)
- Zest of 2 lemons
- Juice of 1 lemon
- 3 tbsp olive oil
- 3 sprigs rosemary, leaves removed
- 1 1/2 tsp sea salt
- 2 tsp fresh ground pepper
Instructions
- Cut the backbone out of each quail so they can lay flat on the grill.
- Combine the lemon zest, lemon juice, olive oil, rosemary leaves, salt, and pepper using an immersion blender to form a seasoning paste.
- Using your index finger, gently separate the skin from the muscle on each quail, being careful not to tear the skin.
- Slather the seasoning paste generously under and over the skin of the quail.
- Marinate the quail in the refrigerator for at least 1 hour before grilling.
- Prepare your grill for 350°F direct heat. Oil the grill grates with canola or vegetable oil to prevent sticking.
- Grill the quail for 6-8 minutes per side, or until an internal thermometer reads 170°F.
- Remove the quail from the grill and let rest under foil for 10 minutes before serving.
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