Spanish Grilled Quail with Pomegranate Glaze

Introduction

Grilling quail on the Arteflame brings out its succulent, smoky juices while the pomegranate glaze provides a sweet and tangy contrast. This simple yet elegant dish is perfect for special occasions or impressing guests at a cookout. Master the art of grilling quail with the high-heat sear and slow finish on the flat griddle, and you’ll always serve a flavorful, picture-perfect dish.

Ingredients

• 4 whole quail, butterflied
• 1/2 cup pomegranate molasses
• 1/4 cup honey
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1 tablespoon fresh thyme leaves
• Juice of 1 lemon
• 1/4 cup pomegranate seeds, for garnish
• Wood fire for grilling

Instructions

Step 1: Fire up the Arteflame grill

• Soak three paper napkins in vegetable oil and place them in the center of the grill.
• Stack firewood over the soaked napkins.
• Light the paper and let the firewood burn down until the grill is ready for cooking in about 20 minutes.

Step 2: Prepare the quail marinade

• In a large bowl, mix pomegranate molasses, honey, butter (melted), garlic, smoked paprika, cayenne, salt, black pepper, thyme, and lemon juice.
• Add the quail to the marinade and coat evenly.
• Cover and let marinate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 3: Sear the quail

• Place the quail skin-side down on the center grill grate where the heat is highest, using butter to enhance flavor.
• Sear for 2-3 minutes per side until well caramelized.
• Move the quail to the flat cooktop griddle to gently finish cooking to an internal temperature of 150°F.

Step 4: Glaze and rest

• Brush the remaining marinade over the quail as it finishes cooking.
• When the quail reaches 150°F internally, remove it from the grill.
• Let the quail rest for 5 minutes as it continues to cook to a final temperature of 165°F.

Step 5: Serve and garnish

• Plate the quail and drizzle with any remaining pomegranate glaze.
• Sprinkle with fresh pomegranate seeds before serving.
• Enjoy with your favorite Spanish-inspired sides.

Tips

• To maximize flavor, baste the quail with melted butter while cooking.
• Use firewood like oak or hickory for a deep, smoky taste.
• Let the meat rest after grilling so the juices redistribute before slicing.

Variations

• Spicy Spanish Quail: Add an extra teaspoon of cayenne and a chopped chili pepper to the marinade for a fiery kick.
• Garlic Herb Quail: Replace the paprika with rosemary and add an extra clove of minced garlic for a fragrant take.
• Citrus-Garlic Quail: Swap the pomegranate molasses for orange juice and add a zest of lemon for a citrusy brightness.
• Spanish Honey-Saffron Quail: Stir a pinch of saffron into the marinade and include an extra tablespoon of honey for a rich aromatic touch.
• Sherry-Glazed Quail: Use dry Spanish sherry instead of honey in the marinade for a deep and unique flavor.

Best pairings

• Grilled asparagus or blistered cherry tomatoes
• Spanish saffron rice or patatas bravas
• A glass of Tempranillo or Garnacha wine
• Rustic bread with garlic aioli

Conclusion

Grilling quail on the Arteflame brings out its succulent, smoky juices while the pomegranate glaze provides a sweet and tangy contrast. This simple yet elegant dish is perfect for special occasions or impressing guests at a cookout. Master the art of grilling quail with the high-heat sear and slow finish on the flat griddle, and you’ll always serve a flavorful, picture-perfect dish.