Texas Grilled Quail with Honey Glaze

Introduction

This Texas-style grilled quail recipe highlights the bold flavors of mesquite smoke and sweet honey glaze, cooked to perfection on the Arteflame grill. Using the reverse searing technique with 1,000F center grate searing followed by gentle finishing on the flat cooktop, this grilled quail comes out incredibly juicy with a beautiful golden crust. Light the grill easily, enjoy a fast cleanup, and make a stunning dish perfect for weekend cookouts or gourmet gatherings.

Ingredients

• 6 whole quail, cleaned and patted dry
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons smoked paprika
• 4 tablespoons unsalted butter, melted
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• Mesquite firewood for grilling
• Vegetable oil and paper napkins for ignition

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the base of the Arteflame grill.
3. Stack mesquite firewood on top of the napkins.
4. Light the napkins and allow the fire to build for 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Quail

1. In a small bowl, mix together salt, pepper, and smoked paprika.
2. Rub the seasoning all over the quail, coating inside and out.
3. Brush each bird with melted butter for a golden finish and rich flavor.

Step 3: Make the Honey Glaze

1. In another bowl, whisk together honey, Dijon mustard, apple cider vinegar, and minced garlic.
2. Set glaze aside until ready to use for basting.

Step 4: Sear the Quail

1. Place quail breast-side down on the center grill grate.
2. Sear for 1–2 minutes per side to lock in juices and develop a golden crust.

Step 5: Reverse Sear on Flat Cooktop

1. Move seared quail to the flat cooktop, closer to the outer edge to cook evenly without burning.
2. Continue grilling until internal temperature reaches 150°F (remove at this point to rest as they’ll climb to 165°F while resting).
3. During the last 5 minutes, brush quail liberally with honey glaze and let it caramelize on the flat top.

Step 6: Rest and Serve

1. Remove from the cooktop and rest for 7–10 minutes before plating.
2. Drizzle with any remaining glaze and garnish with fresh herbs if desired.

Tips

• Use butter, not oil, for grilling—it adds better flavor and helps with browning.
• The Arteflame's hot zones allow for perfect control. Use the outer flat top area to gently finish cooking delicate meats like quail without overcooking.
• Always let quail rest before serving to finish cooking and retain juices.
• Internal temperature should be removed 15°F before the final doneness temperature to avoid overcooking due to carryover heat.
• Sear while the center grate is at maximum heat to create steakhouse-quality searing without flare-ups.

Variations

1. Texas BBQ Quail: Add chipotle BBQ sauce instead of honey glaze for rich smoky sweetness.
2. Lemon Thyme Grilled Quail: Mix lemon zest and chopped thyme into the butter and use it for basting instead of the glaze.
3. Spicy Maple Quail: Replace honey with maple syrup and a pinch of cayenne for sweet heat.
4. Garlic Herb Quail: Infuse melted butter with rosemary, garlic, and sage for a bold rustic flavor.
5. Citrus Glazed Quail: Swap honey with orange juice concentrate and add orange zest for a bright, tangy citrus twist.

Conclusion

Grilling quail the Texas way with your Arteflame grill brings elegance and bold flavor together with simple backyard cooking. The reverse searing technique ensures your quail is juicy on the inside and perfectly golden on the outside with minimal prep and cleanup. Whether you're hosting a special dinner or adding variety to a weekend cookout, this dish is a sure winner.

Best Pairings

• Garlicky green beans grilled alongside on the flat top
• Butter-roasted potatoes on the cool edge of the griddle
• Charred corn with chili-lime butter
• Smoky grilled peaches for a sweet finish
• Texas Hill Country white wine or oak-aged bourbon