Grilled South Carolina Bourbon Quail

Introduction

This Grilled South Carolina Bourbon Quail recipe brings rich Southern flavor to your backyard using the Arteflame grill's powerful searing abilities and flat-top cooktop. The bourbon marinade adds depth and sweetness, locking in flavor and moisture with a high-temperature reverse sear that guarantees tenderness and juiciness. With no need for an oven or extra cookware, everything is grilled to perfection outdoors. Whether it’s a weekend dinner or entertaining guests, this recipe is easy, delicious, and full of bold, smoky flavor.

Ingredients

• 8 whole South Carolina quail, cleaned and patted dry
• 1/2 cup bourbon
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili flakes
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• Juice of 1 lemon
• 3 tablespoons unsalted butter (for grilling)
• Kosher salt, to taste
• Fresh thyme sprigs (optional garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes until the center reaches over 1,000°F and the flat cooktop is hot.

Step 2: Marinate the Quail

1. In a mixing bowl, combine bourbon, brown sugar, Dijon mustard, Worcestershire sauce, garlic, soy sauce, lemon juice, black pepper, chili flakes, and smoked paprika.
2. Stir until well combined and sugar is dissolved.
3. Place cleaned quail in a gallon-sized zip bag or shallow dish and pour in the marinade.
4. Seal and refrigerate for 4-6 hours or overnight for maximum flavor.

Step 3: Sear the Quail

1. Remove quail from the marinade and pat dry lightly. Season with kosher salt.
2. Add a tablespoon of butter to the center grill grate directly above the flames.
3. Sear each quail for 30-45 seconds per side over the 1,000°F center grate to lock in juices and create a crisp, caramelized crust.

Step 4: Finish Cooking on the Flat Cooktop

1. Move seared quail to the inner ring of the flat cooktop.
2. Add one more tablespoon of butter if needed for flavor and to prevent sticking.
3. Grill for an additional 6–8 minutes, turning occasionally, until internal temperature reaches 150°F. Remove from the grill at 150°F, as it will carry over to 165°F while resting.

Step 5: Rest and Serve

1. Let the quail rest for 5–7 minutes off the grill.
2. Garnish with fresh thyme sprigs if desired and serve immediately.

Tips

• Use butter instead of olive oil to get richer flavor and a golden sear on the Arteflame cooktop.
• Always remove meat from the grill when it's 10–15°F below your target to prevent overcooking.
• Grill your sides on the flat cooktop at the same time—vegetables, potatoes, or even cornbread cook beautifully on the Arteflame.
• Control doneness by moving food between different heat zones on the griddle.
• Don't rinse off the marinade before grilling—it helps form that perfect golden crust.

Variations

1. Maple Glazed Quail: Swap bourbon for maple syrup and add a dash of apple cider vinegar and thyme for a sweet and tart profile.
2. Spicy Cajun Quail: Use Cajun spice mix instead of paprika and chili flakes. Add hot sauce to the marinade for more kick.
3. Honey-Mustard Quail: Replace bourbon with honey and add 3 tablespoons of whole grain mustard for a tangier finish.
4. Asian-Style Quail: Swap bourbon for rice wine, replace Worcestershire with hoisin sauce, and add grated ginger for an umami-rich variation.
5. Lemon Herb Quail: Ditch the bourbon and use olive oil, lemon zest, rosemary, thyme, and garlic for a fresh Mediterranean take.

Best Pairings

• Side: Grilled asparagus with parmesan or sweet roasted carrots
• Salad: Peach and arugula salad with goat cheese and balsamic reduction
• Drink: Bourbon lemonade, sweet tea, or a dry rosé
• Bread: Grilled cornbread or homemade buttermilk biscuits

Conclusion

The Arteflame grill helps you create unforgettable outdoor meals like this Grilled South Carolina Bourbon Quail with rich caramelized flavor, tender meat, and zero stress. Whether you’re feeding two or a crowd, the Arteflame makes this dish both impressive and easy.