Grilled Quail with Herb Butter and Vegetables on Arteflame Grill

Grilling quail on the Arteflame grill brings out the rich, gamey flavors of this delicate bird. Paired with herb butter and a medley of fresh vegetables, this recipe offers a gourmet grilling experience that’s sure to impress.

Ingredients

• 4 whole quails, cleaned and patted dry
• 4 tablespoons butter, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• Fresh herbs (such as parsley, basil, or cilantro) for garnish

Instructions

Preparing the Grill

1. Fire up the grill: Heat your Arteflame grill to get it ready for grilling. Ensure the center grill grate reaches over 1,000°F for optimal searing.

Preparing the Quail

2. Make the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, lemon zest, and juice. Mix well.
3. Season the quail: Rub the quails with salt and pepper, then spread the herb butter mixture evenly over each bird.

Cooking the Vegetables

4. Prepare the vegetables: Slice the bell peppers, zucchini, and red onion. Halve the cherry tomatoes.
5. Butter the griddle: Apply 2 tablespoons of butter to the flat cooktop griddle.
6. Grill the vegetables: Place the vegetables on the flat cooktop. Start with the bell peppers, zucchini, and onions closer to the center for higher heat. Keep the tomatoes towards the outer edge.
7. Season and cook: Sprinkle salt and pepper over the vegetables. Cook until tender and slightly charred, stirring occasionally.

Grilling the Quail

8. Sear the quail: Place the quails on the center grill grate and sear for 2-3 minutes on each side to lock in the juices.
9. Cook to perfection: Move the quails to the flat cooktop griddle. Cook for an additional 10-12 minutes, turning occasionally, until the internal temperature reaches 165°F.

Finishing Touches

10. Assemble the dish: Transfer the grilled vegetables to a serving platter. Place the grilled quails on top.
11. Garnish: Sprinkle fresh herbs over the dish for a burst of color and flavor.

Tips

• Temperature control: Utilize the different heat zones of the Arteflame grill to cook each ingredient at its optimal temperature.
• Butter: Using butter instead of oil enhances the flavor of the grilled quail and vegetables.
• Timing: Remove the quail when the internal temperature is 150°F, as it will continue to cook after being removed from the grill.

Conclusion

Grilled quail with herb butter and vegetables on the Arteflame grill offers a gourmet grilling experience that’s both flavorful and elegant. The combination of tender quail and charred vegetables creates a delicious and visually appealing dish.

Variations

1. Spicy Quail: Add a sprinkle of red chili flakes to the herb butter for a spicy kick.
2. Citrus Quail: Incorporate orange zest and juice into the herb butter for a citrusy flavor.
3. Honey Glazed Quail: Drizzle honey over the quail during the last few minutes of grilling for a sweet glaze.
4. Smoky Quail: Add a dash of smoked paprika to the herb butter for a smoky flavor.
5. Garlic Herb Quail: Increase the garlic and add rosemary to the herb butter for a robust flavor.

Pairings

• Main Course: Serve with a side of wild rice or couscous for a complete meal.
• Wine: A light red wine like Pinot Noir or a crisp white like Chardonnay pairs well with the quail.
• Bread: Accompany with a side of garlic bread to complement the flavors.