Spanish · Dinner
Grilled Quail with Garlic
Whole quail split and flattened, marinated in olive oil, garlic and sherry vinegar, then grilled over high heat until the skin blisters and chars. Served with lemon wedges and scattered parsley, the quail carries a pronounced garlic edge, smoky char and light acidity from the marinade.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
438Calories
39.8gProtein
29.8gFat
4.9gCarbs
0.9gSugar
1.4gFiber
1180mgSodium
176mgChol
6.1gSat Fat
540mgPotassium
65mgCalcium
4.2mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Spatchcock the quail by cutting along both sides of the backbone with kitchen shears and pressing flat, then pat dry with paper towel.
2
Marinate
Whisk together olive oil, minced garlic, sherry vinegar, smoked paprika, salt and pepper in a shallow dish, then coat the quail in the mixture and marinate in the fridge 30 minutes.
3
Grill
Place quail skin-side down on a preheated high-heat grill and cook 4 to 5 minutes until skin is charred and blistered in spots.
4
Grill
Flip quail and grill over medium-high heat 4 to 5 minutes until the thickest part of the thigh reaches 165°F and juices run clear.
5
Rest
Transfer quail to a plate and rest 5 minutes so juices settle back into the meat.
6
Plate
Scatter chopped parsley over the quail and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g7.4 oz, 2 whole quail, spatchcocked quail
- 60ml4 tbsp olive oil
- 8 cloves8 cloves garlic
- 30ml2 tbsp sherry vinegar
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
