Grilled Quail

IMG_0014_1 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths
  • 4 Texas Quail Farms semi-boneless quail
  • 1 tsp Kosher salt
  • Fresh ground black pepper
  • 1 sprig of fresh thyme, chopped, or ¼ tsp dried
  • 1 tsp honey
  • 1 clove garlic, finely chopped
  • 1 TBSP olive oil

Season the quail with the salt and pepper and set aside while you make the marinade.  Preheat a grill to medium high heat, or allow some lump charcoal to burn down to hot coals.  Mix together the thyme, honey, garlic and olive oil, and coat the quail with the marinade.  Allow to marinade for 4 hours, or up to one day.  Lightly brush the grill with olive oil, then grill the quail, breast side down, for about 4-5 minutes, or until nicely browned.  Turn the quail and cook for another 4-5 minutes, or until firm and the skin is crisped and browned.  Allow to rest for 5 minutes, then serve.