Imagine savoring tender, juicy quail infused with the vibrant flavors of rosemary and lemon, all grilled to perfection in just 35 minutes! This Rosemary Lemon Grilled Quail recipe is not only a delightful culinary adventure but also an impressive dish that will wow your family and guests alike. Perfect for a summer barbecue or an elegant dinner, this American-inspired recipe is your ticket to gourmet dining right at home. Ready to elevate your grilling game? Let’s dive into this mouthwatering recipe that promises to be a showstopper on your table!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 quails
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Begin by preparing the quails. Rinse them under cold water and pat them dry with paper towels. This will help the marinade adhere better.
- In a medium bowl, combine the olive oil, chopped fresh rosemary, and the juice of one lemon. Whisk the mixture together until well combined. This will be your marinade.
- Season the quails generously with salt and pepper, both inside and out, to enhance their flavor.
- Place the quails in a large resealable plastic bag or a shallow dish. Pour the marinade over the quails, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 15 minutes, allowing the flavors to meld.
- While the quails are marinating, preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing and covered with white ash.
- Once the grill is ready, remove the quails from the marinade, letting any excess liquid drip off. Discard the leftover marinade.
- Place the quails on the grill, breast side down. Grill for about 5-7 minutes on each side, or until the skin is crispy and the meat is cooked through. The internal temperature should reach 165°F (74°C).
- During the last couple of minutes of grilling, you can squeeze additional lemon juice over the quails for extra flavor, if desired.
- Once cooked, remove the quails from the grill and let them rest for a few minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
- Serve the grilled quails warm, garnished with additional fresh rosemary and lemon wedges on the side for a beautiful presentation.
Tips
- Marinate for Maximum Flavor: For the best results, allow the quails to marinate for at least 30 minutes to an hour. This extra time will deepen the flavors and make the meat even more succulent.
- Preheat the Grill: Make sure your grill is properly preheated to medium-high heat. This ensures a nice sear on the quails, locking in the juices and creating a crispy skin.
- Use a Meat Thermometer: To ensure your quails are perfectly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C). This guarantees juicy, tender meat without any risk of undercooking.
- Experiment with Herbs: While rosemary and lemon are a classic pairing, feel free to experiment with other herbs like thyme or oregano for a unique twist on the flavor profile.
- Rest Before Serving: After grilling, let the quails rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite.
- Presentation Matters: When serving, garnish with fresh rosemary and lemon wedges. Not only does it add a pop of color, but it also enhances the overall dining experience with fresh aromas.
Nutrition Facts
Calories: 174kcal
Carbohydrates: g
Protein: g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 220mg
