Peach-Glazed Grilled Quail on Arteflame | North Dakota BBQ

Introduction

Bring a touch of summer sweetness to the North Dakota grill scene with this Peach-Glazed Grilled Quail. We use the Arteflame Grill, optimizing its high-temperature center grill grate for premium searing and the flat top griddle for perfect finish cooking—all without a lid or oven. This method ensures juicy meat, a beautifully caramelized glaze, and virtually no cleanup. Light up the firewood, brush on that peachy goodness, and enjoy a platter full of grilled bliss.

Ingredients

• 4 whole quail, cleaned
• 1/2 cup fresh peach preserves (no sugar added preferred)
• 1 tbsp apple cider vinegar
• 1 tsp crushed garlic
• Zest of 1 lemon
• 1/2 tsp smoked paprika
• Salt and freshly cracked black pepper, to taste
• 3 tbsp unsalted butter (for griddle)
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)
• Firewood (for grill fuel)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil.
2. Place the soaked napkins in the center of the Arteflame Grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and allow the fire to burn for roughly 20 minutes until the grill grate reaches searing temperature—about 1,000°F.

Step 2: Prepare the Peach Glaze

1. In a small bowl, combine peach preserves, apple cider vinegar, crushed garlic, lemon zest, and smoked paprika.
2. Mix until smooth and set aside.

Step 3: Season the Quail

1. Pat the quails dry with paper towels.
2. Generously season the inside and outside of each quail with salt and black pepper.

Step 4: Sear the Quail

1. Place each quail breast-side down on the center grill grate for 1–2 minutes until a golden crust forms.
2. Flip and sear the back side for another minute.
3. This locks in the juices before moving to the flat top.

Step 5: Glaze and Finish Cooking

1. Move the quail to the flat top griddle zone close to the center for medium-high heat.
2. Brush each quail with the peach glaze using a heat-safe brush.
3. Add a tablespoon of butter to the griddle next to the quail for added flavor and even searing.
4. Grill for about 5–7 more minutes, flipping once and glazing again.
5. Use a thermometer and remove quail from grill when internal temp reaches 150°F. It will rise to 165°F as it rests.

Tips

• Always use unsalted butter on the Arteflame cooktop for a rich, caramelized finish.
• Reverse searing with the high-heat center and griddle finish gives a steakhouse-quality texture even with delicate meats like quail.
• Let your quail rest 5 minutes after removing it from grill to retain all the juices.

Variations

1. Spicy Chipotle Peach Quail: Add 1 tsp of chipotle in adobo sauce to the glaze for a smoky kick.
2. Herbed Lemon Quail: Add chopped rosemary and thyme to the glaze with extra lemon zest for a savory twist.
3. Maple-Mustard Glazed Quail: Replace peach preserves with 1/4 cup maple syrup and 2 tbsp Dijon for a tangy sweet take.
4. Asian-Inspired Quail: Mix hoisin sauce and peach preserves 1:1 ratio with a dash of sesame oil and serve with grilled scallions.
5. Honey-Bourbon Quail: Use honey instead of peach and add a splash of bourbon for depth and rich aroma.

Best Pairings

• Grilled asparagus with lemon zest and butter on the Arteflame cooktop
• Charred sweet corn brushed with smoked paprika butter
• Grilled peach halves with cinnamon on the low-heat edge of the Arteflame
• A chilled glass of Riesling or a crisp North Dakota pilsner
• Fresh herb couscous or grilled sourdough bread sliced on the side

Conclusion

This North Dakota-style grilled peach-glazed quail is the perfect showcase of summer fruit flavors balanced with savory aromatics, made better by the incredible performance of the Arteflame Grill. Reverse searing preserves the juices, while the glaze caramelizes beautifully right on the griddle. With no lid, no oven, and no mess, this is grilling at its purest—just fire, iron, and flavor.