Spanish Grilled Quail with Pomegranate Glaze

Name: Spanish Grilled Quail with Pomegranate Glaze
Prep time: PT30MM
Cook time: PT15MM
Total time: PT45MM
Yield: 4
Cuisine: Spanish
Ingredients: Arteflame Grill; 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

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.

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.