Grilled Quail In Citrus Herb Marinade

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Aug. 13, 2010


Quail 12
Citrus herb marinade 1 Cup (16 tbs)
Braised red cabbage with apricots and lemon 1 Cup (16 tbs)
Oranges 2 Medium , peeled with a knife and sliced crosswise
Limes 2 , cut into wedges
Salt To Taste
Pepper To Taste


With poultry shears or kitchen scissors, cut parallel to each side of backbone on each quail; discard backbone.

Open up birds and press to crack bones so they will lie flat.

Rinse and pat dry.

In a large bowl, mix birds with marinade.

Cover and chill at least 2 hours or up until the next day, turning quail occasionally.

Lift from marinade, reserving liquid.

Bring leg bones of each together at ends and tie with string.

Place quail on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level only 2 to 3 seconds).

Cook, turning and basting often with marinade, until breasts are still red but not wet-looking at the bone (cut from wing joint into breast to test), 8 to 10 minutes.

If made ahead, keep quail warm, uncovered, in a 150° oven for up to 30 minutes.

Transfer birds to a warm platter, along with cabbage, orange slices, and lime wedges.

Squeeze one lime and add juice, salt, and pepper to taste.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 6775Calories from Fat 4249

 % Daily Value*

Total Fat 473 g727.7%

Saturated Fat 108 g540%

Trans Fat 0 g


Sodium 4424 mg184.33%

Total Carbohydrates 86 g28.7%

Dietary Fiber 17 g68%

Sugars 60 g

Protein 525 g1050%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet