Grilled Mississippi Quail - Perfectly Seared & Juicy

Introduction

Experience the true taste of Southern grilling with this Grilled Mississippi Quail recipe. Marinated quail is grilled over the high heat of the Arteflame grill, giving it a crispy, smoky, and flavorful bite. By first searing the quail on the center grill grate at 1,000°F, the juices are locked in, resulting in tender, succulent meat. The reverse searing method ensures perfect doneness, while the large flat-top griddle lets you cook all your sides at the same time. This is a foolproof way to enjoy grilled quail with no need for extra pots or pans.

Ingredients

• 4 whole quails, cleaned and patted dry
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 4 tbsp unsalted butter, melted
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh thyme for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes until the grill is fully heated and the center grate reaches 1,000°F.

Step 2: Marinate the Quail

1. In a mixing bowl, combine Worcestershire sauce, apple cider vinegar, Dijon mustard, melted butter, honey, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper.
2. Place the quails in a shallow dish or a resealable plastic bag.
3. Pour the marinade over the quail, ensuring they are evenly coated.
4. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.

Step 3: Sear the Quail

1. Remove the quail from the marinade and let any excess drip off.
2. Sear the quails on the center grill grate for about 1-2 minutes per side, until the skin is golden brown and crispy.

Step 4: Reverse Sear on the Flat Griddle

1. Move the quail to the flat cooktop griddle, positioning them close to the center for higher heat.
2. Cook for an additional 5-7 minutes, flipping occasionally, until the internal temperature reaches 130°F.
3. Remove from the grill and let rest—the internal temperature will continue to rise to a perfect 145°F.

Step 5: Garnish and Serve

1. Garnish with fresh thyme and serve immediately.
2. Enjoy with your favorite sides, all cooked on the Arteflame grill!

Tips

• Always use butter instead of oil for richer, deeper flavor.
• Let the quail rest after grilling for extra tenderness.
• Adjust cayenne pepper to your spice preference.
• Cook your sides on the Arteflame griddle while the quail grills.

Variations

1. Honey Garlic Mississippi Quail: Add an extra tbsp of honey and 2 extra minced garlic cloves to the marinade.
2. Cajun-Style Quail: Use Cajun seasoning instead of smoked paprika and cayenne for a bold, spicy kick.
3. Southern BBQ Quail: Brush with a tangy BBQ sauce during the last few minutes of cooking.
4. Asian-Inspired Quail: Substitute Worcestershire with soy sauce and add fresh grated ginger.
5. Lemon Herb Quail: Add zest and juice of one lemon, plus extra fresh thyme and rosemary.

Best Pairings

• Grilled corn on the cob with butter and herbs
• Sweet potato wedges with cinnamon
• Sauteed mushrooms and onions
• Charred Brussels sprouts with balsamic glaze
• Buttermilk cornbread (grilled on the Arteflame flat top!)

Conclusion

Grilling Mississippi-style quail on the Arteflame grill brings out a depth of flavor that can't be matched. With high-heat searing and slow reverse cooking, you’ll achieve crispy skin and juicy meat. Serve it with perfectly grilled sides for a complete meal—all done on the Arteflame grill!