California Wood-Grilled Quail with Fresh Herbs

Introduction

Experience the rich flavors of California with this wood-grilled quail recipe. Marinated in garlic, lemon, and fresh herbs, then expertly seared on the Arteflame grill for a juicy, smoky finish. This method locks in moisture while creating a crispy exterior, making it a standout dish for any grilling enthusiast.

Ingredients

• 4 whole quails, butterflied
• 4 cloves garlic, minced
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons fresh rosemary, chopped
• 3 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• Wood chunks for grilling

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Let the fire burn until the center grill grate reaches 1,000°F and the outer flat cooktop is evenly heated, about 20 minutes.

Step 2: Marinate the Quail

1. In a bowl, whisk together lemon juice, zest, garlic, rosemary, thyme, parsley, melted butter, salt, pepper, and red pepper flakes.
2. Rub the marinade all over the butterflied quails.
3. Let them marinate in the refrigerator for at least 30 minutes or up to 2 hours.

Step 3: Sear the Quail

1. Place the quail skin-side down on the center grill grate for about 1 minute to achieve a perfect sear.
2. Flip and sear the other side for another minute.

Step 4: Cook to Perfection

1. Move the seared quail to the outer flat top cooktop, placing them in an area with medium heat.
2. Cook for 8-10 minutes, flipping occasionally, until the internal temperature reaches 130°F.
3. Remove from the grill when the internal temperature is 15°F below your desired doneness, as it will continue cooking off the grill.

Tips

• Use high-quality wood chunks for the best smoky flavor.
• Let the quail rest for 5-10 minutes before serving for optimal juiciness.
• Grill some lemon halves on the side to squeeze over the quail for added flavor.

Variations

1. Citrus & Honey Quail: Add 1 tablespoon of honey and orange zest to the marinade for a sweet and tangy twist.
2. Spicy Chipotle Quail: Replace rosemary with cilantro and add 1 teaspoon of chipotle powder for a smoky heat.
3. Garlic Butter Quail: Increase the butter to ½ cup and add extra minced garlic for an ultra-rich flavor.
4. Asian-Inspired Quail: Use soy sauce, ginger, and sesame oil instead of lemon and herbs for an umami-packed variation.
5. Southern BBQ Quail: Brush with your favorite BBQ sauce after cooking for a sticky, sweet glaze.

Conclusion

Wood-grilled quail is a delicacy that impresses with its smoky, juicy, and crispy results. Cooking it on the Arteflame grill allows for perfect searing and even heat distribution, creating restaurant-quality results at home every time. Try different variations and enjoy the flavors of expertly grilled quail!

Best Pairings

• Grilled asparagus with butter
• Charred sweet potatoes
• Fresh garden salad with vinaigrette
• A glass of California Chardonnay
• Grilled sourdough bread