Grilled Chesapeake Quail with Maryland Seasoning

Introduction

Enjoy the flavors of Maryland with this Grilled Chesapeake Quail recipe. Juicy, flavorful quail is perfectly seared on the Arteflame grill and basted with traditional Maryland seasoning for a crispy, golden-brown exterior and tender, succulent inside.

Ingredients

• 4 fresh quails
• 2 tbsp butter, melted
• 2 tbsp traditional Maryland seasoning (Old Bay or similar)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)
• Vegetable oil (for lighting the grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill is ready.

Step 2: Prepare the Quail

1. Pat the quail dry with paper towels.
2. In a small bowl, mix the Maryland seasoning, garlic powder, paprika, black pepper, and salt.
3. Coat each quail with melted butter, then season generously with the spice mixture.

Step 3: Sear the Quail

1. Place the quails on the center grill grate of the Arteflame at 1,000°F.
2. Sear each side for about 1-2 minutes to lock in juices.

Step 4: Move to the Flat Cooktop

1. Transfer the quail from the center grill to the flat cooktop.
2. Continue cooking near the hotter center zone for about 4-5 minutes, turning occasionally.
3. Baste with fresh lemon juice for extra flavor.

Step 5: Rest and Serve

1. Remove the quail from the grill when the internal temperature reaches 15°F below the desired doneness.
2. Let rest for 5 minutes as the temperature continues to rise.
3. Garnish with fresh parsley and serve hot.

Tips

• Use butter instead of olive oil for a richer flavor.
• Sear at high heat to lock in moisture.
• Monitor temperature with a meat thermometer to avoid overcooking.

Variations

1. Spicy Chesapeake: Add cayenne pepper and extra black pepper for a spicy kick.
2. Citrus Herb: Marinate the quail in lemon juice and fresh rosemary before grilling.
3. Honey Glazed: Brush the quail with a mixture of butter and honey for a caramelized finish.
4. Smoky BBQ: Use smoked paprika and a touch of brown sugar for a smoky-sweet flavor.
5. Garlic Butter: Add extra garlic powder and finish with a garlic butter drizzle.

Best Pairings

• Grilled asparagus and roasted potatoes
• Coleslaw or a fresh garden salad
• Creamy mashed sweet potatoes
• Chilled white wine or a crisp cider

Conclusion

Grilling quail on the Arteflame brings out incredible flavors while keeping the meat juicy and tender. With this Maryland-seasoned recipe, you’ll impress guests with restaurant-quality grilled quail that’s easier to make than you think!