French Butterflied Grilled Quail with Herbs

Introduction

This French-inspired Butterflied Grilled Quail with Herbs is a rustic and earthy dish, perfect for winter grilling. Marinated in fragrant herbs and seared to perfection on the Arteflame Grill, this quail achieves a crispy exterior with juicy, tender meat inside. The high heat of the center grate locks in flavors, while the flat griddle cooktop ensures even cooking. Enjoy this incredible dish with your favorite sides, all grilled on the same flat cooktop for an authentic outdoor cooking experience.

Ingredients

• 4 whole quail, butterflied
• 3 tbsp unsalted butter, melted
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp honey

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oiled napkins.
3. Light the paper napkins and allow the fire to heat up for about 20 minutes.

Step 2: Prepare the Quail Marinade

1. In a bowl, combine melted butter, rosemary, thyme, parsley, garlic, lemon juice, salt, pepper, smoked paprika, Dijon mustard, and honey.
2. Mix well to form a marinade.
3. Rub the marinade all over the butterflied quail and let it marinate for at least 30 minutes.

Step 3: Sear the Quail

1. Place the quail on the center grill grate of the Arteflame Grill at 1,000°F.
2. Sear each side for about 1-2 minutes until a golden crust forms.

Step 4: Finish Cooking the Quail

1. Move the seared quail to the outer flat griddle cooktop to cook through.
2. Grill for 6-8 minutes per side, depending on desired doneness.
3. Remove from the grill when the internal temperature reaches 150°F, allowing carryover cooking to bring it to 165°F.

Step 5: Serve and Enjoy

1. Let the quail rest for 5 minutes before serving.
2. Garnish with fresh herbs and serve with your favorite grilled sides.

Tips

• To ensure even cooking, press the quail down with a spatula while searing.
• Use butter instead of olive oil for a richer, more flavorful taste.
• If cooking multiple quail, place them closer to the center for a higher sear initially.
• Pair this dish with grilled vegetables or roasted potatoes, all made on the Arteflame.

Variations

1. Spicy Harissa Quail: Add 1 tbsp of harissa paste to the marinade for a smoky, spicy kick.
2. Orange Glazed Quail: Replace lemon juice with orange juice and add 1 tbsp of orange zest for a citrusy flavor.
3. Garlic Butter Quail: Use extra butter and an additional 2 cloves of minced garlic for a rich, buttery variation.
4. Balsamic Herb Quail: Incorporate 1 tbsp of balsamic vinegar into the marinade for a tangy depth of flavor.
5. Provencal Quail: Add Herbes de Provence and a drizzle of white wine to the marinade for a classic French touch.

Conclusion

Grilling butterflied quail on the Arteflame brings out incredible flavors and textures. By searing on the high-heat center grate and finishing on the flat top, the quail remains juicy while achieving a delightful crust. Whether you stick to the classic herb marinade or try one of the variations, this French-inspired dish is sure to impress. Fire up your Arteflame and enjoy the best grilled quail you’ve ever had!

Best Pairings

• Grilled asparagus with lemon butter
• Charred Brussels sprouts with balsamic glaze
• Rosemary roasted potatoes
• A glass of French Pinot Noir or Chardonnay
• A warm baguette with herb butter