Here we go again, riffing on our theme: Feed the family with Rice Pilaf. Here, rich Rice pilaf with grilled quail makes a gorgeous Mediterranean feast. We marinate and then grill the birds with garlic, thyme, lemon, and orange segments. A smattering of pomegranate seeds jewels the top.
I often prefer to cook small game birds instead of chicken. The taste is wonderful — rich dark meat without the large fat deposits you’ll find in bigger birds. I purchased these quail already spatchcocked (ask your butcher!), or you can do it yourself — put the bird breast-side down and cut along the backbone so that it lies flat.
A quick marinade and they’re on the grill! (A hot oven also works great. See recipe notes) They’ll cook in just a few minutes. This bird is truly finger-licking good, as you’ve got to tuck into the quail to really enjoy it. Bon Appetit!
Instead of a grill, you can also cook the birds in a hot oven. Place these guys on a parchment-lined baking sheet and roast at 450° for about 20 minutes.)
Ingredients
4 quail, spatchcocked (ask your butcher)
1 orange, cut into segments
1 lemon, cut into segments
6 garlic cloves, sliced
6 sprigs thyme
a scant amount olive oil
a smattering of pomegranate seeds, if desired
½ recipe's worth of rice pilaf, from our blogInstructions
Season each bird with salt and pepper, and place them in a non-reactive bowl to marinate. Squeeze each citrus segment over the birds before you toss them in. Add the garlic and thyme, and just enough olive oil so that the marinade sticks to the birds (about a tablespoon). Leave to marinate for about 20 minutes (maximum 1 hour).
Heat a grill until very hot, and cook the quail for about 4 minutes on each side, until the skin-side has a wonderful char and the meat is cooked through. I like to add some of the citrus segments to the gill and get some nice color on those as well. Serve scattered with the pomegranate seeds and the rice pilaf.
Notes
5 comments
Loving the quail! Beautiful!
Ha ha ha, you know this quail, Loreal…the one we bought by accident. I tossed it in the freezer until this lucky day. After picking the quail clean, I boiled the carcasses and made the most lovely broth. mmm.
It looks amazing! Makes me long for fall!
Thanks for this inspiration. Do you know where in the market would I find quail?
It depends on your market, Lissa. A place like Safeway probably will not have it. But, you can use game hen instead. Specialty grocery stores will carry it, sometimes at the butcher counter, other times in the frozen section. Ask at the butchers!