RECIPE #1
Fire up the grill for this herb-crusted classic. Fresh rosemary, thyme, and garlic transform Coturnix quail into a showstopper that's ready in minutes.
⏱ Prep: 1-2 hrs
🔥 Cook: 10 min
🍽 Serves: 4
💪 320 cal
Ingredients
- 4 Coturnix quail, cleaned and butterflied
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp lemon zest
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper to make a fragrant marinade.
- Rub the marinade all over the quail and refrigerate for 1–2 hours to let the flavors penetrate.
- Preheat your grill to medium-high heat.
- Place quail skin-side down and grill for 4–5 minutes per side until nicely charred and cooked through.
- Let rest 5 minutes before serving with fresh lemon wedges.
Nutrition (Per Serving)
320
Calories
26g
Protein
22g
Fat
1g
Carbs
Tips & Variations
Serving Tip: Serve over grilled vegetables or alongside a wild rice pilaf for a complete meal.
Alternate Method: Roast in a 425°F oven for 20 minutes instead of grilling.
Pro Tip: Butterfly the quail by cutting along the backbone and pressing flat — this ensures even cooking on the grill.
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