American · Dinner
Texas Grilled Quail Plate
Texas Hill Country hunting tradition reading semi-boneless quail rubbed in coffee and ancho then grilled hard for crisp skin, plated over a charred corn and pinto bean succotash with a bourbon-molasses glaze for the Lone Star State weekend hunting cabin grill plate.
$$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
209Calories
21gProtein
13gFat
0gCarbs
0gSugar
0gFiber
58mgSodium
83mgChol
Goes well with
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Instructions
1
Prep
Pat both quails dry. Shuck both corn cobs and halve both limes. Finely chop red onion and mince garlic. Pick cilantro. Mix ancho chile powder, espresso, cumin, smoked paprika, cayenne, 1 tsp salt, and black pepper. Brush both quails with 2 tbsp oil, press rub into every surface. Simmer bourbon, molasses, brown sugar, vinegar, and 0.5 tsp salt over medium 4-5 minutes until syrupy.
2
Char
Heat a large grill pan over medium-high 4 minutes. Brush both corn cobs with remaining 2 tbsp oil. Grill 6-7 minutes rolling every 90 seconds until kernels char. Lift to board and slice kernels off cobs.
3
Build
Sauté red onion and garlic in butter over medium 3 minutes until softened. Add pinto beans, corn kernels, and 0.5 tsp salt; cook 3 minutes until heated through.
4
Grill
Lay both quails breast-side down on medium-high grill pan 4 minutes undisturbed. Flip, brush with bourbon glaze, grill 4 minutes more until internal temp reads 160F at thigh.
5
Rest and plate
Lift quails to board and rest 4 minutes. Brush with remaining glaze. Divide succotash between two plates, lay one quail over each portion, spoon glaze across, scatter cilantro, rest lime half on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) semi-boneless quail
- 2 fresh corn cobs
- 300g (10.6 oz / 2 cans) canned pinto beans
- 120ml (1/2 cup) bourbon whiskey
- 4 tbsp molasses
- 2 tbsp ancho chile powder
- 2 tsp ground espresso coffee
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 80g (2.8 oz) red onion
- 6 garlic cloves
- 4 tbsp apple cider vinegar
- 4 tbsp neutral oil
- 2 tbsp light brown sugar
- 40g (1.4 oz) unsalted butter
- 2 medium limes
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 16g (small handful) cilantro