Grilled Quail

A flavorful twist on traditional grilled meats, these quails are infused with a zesty marinade combining olive oil, garlic, lemon juice, thyme, and paprika. Perfect for a summer evening or special occasion, this dish is sure to impress with its bold flavors and tender, juicy quail.

Ingredients

• 4 quails, patted dry with paper towels
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste

Instructions

Preheat your grill to medium-high heat.

In a small bowl, whisk together olive oil, garlic, lemon juice, thyme, paprika, salt, and pepper.

Place the quails in a large bowl and pour the marinade over them, making sure they’re fully coated.

Let the quails marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Remove the quails from the marinade, letting any excess liquid drip off.

Grill the quails for 5-7 minutes per side, or until they’re cooked through and slightly charred.

Let the quails rest for a few minutes before serving.

Serve hot, garnished with fresh herbs if desired.

Notes

Make sure to pat those quails dry with paper towels before marinating, you don’t want any excess moisture messing with the flavors.

Let the marinade do its magic, 30 minutes is the minimum but 2 hours in the fridge will give those quails even more oomph.

Keep an eye on the quails while they’re grilling, you want a nice sear on that skin.

5-7 minutes per side should do the trick, but adjust according to your grill’s heat.

Let those quails rest for a few minutes before serving, it’s worth the wait.

Fresh herbs make a lovely garnish, but feel free to get creative! This recipe yields 4 servings, perfect for a dinner party or special occasion.

Nutrional Value

• Calories: 340
• Protein: 33g
• Fat: 24g
• Saturated Fat: 4.5g
• Cholesterol: 120mg
• Carbohydrates: 4g
• Fiber: 0g
• Sugar: 0g
• Sodium: 350mg
• Potassium: 450mg
• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 20% of the DV
• Calcium: 4% of the DV
• Iron: 15% of the DV