Arizona Grilled Sonoran-Style Quail

Introduction

Enjoy the bold flavors of Arizona with this traditional Sonoran-style grilled quail. Marinated in a savory blend of spices, seared over a roaring 1,000°F fire, and finished on the Arteflame flat-top griddle, this quail recipe is smoky, juicy, and bursting with flavor. The mesquite smoke enhances the richness of the quail meat, making it an impressive dish for any grilling enthusiast.

Ingredients

• 4 whole quail, cleaned and patted dry
• 2 tbsp melted butter
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp chipotle chili powder
• Juice of 1 lime
• 1 tbsp chopped fresh cilantro
• Mesquite wood chunks for smoking

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood on top.
3. Light the paper and allow the fire to build for about 20 minutes, until the grill reaches 1,000°F at the center grate.

Step 2: Marinate the Quail

1. In a bowl, whisk together melted butter, garlic, smoked paprika, cumin, salt, black pepper, chipotle chili powder, and lime juice.
2. Coat each quail thoroughly with the marinade and let them rest for at least 30 minutes.

Step 3: Sear the Quail

1. Once the grill is hot, place the quail on the center grill grate.
2. Sear for about 1-2 minutes per side to lock in the juices.

Step 4: Finish on the Griddle

1. Move the seared quail to the flat cooktop griddle, positioning them in a moderately hot zone.
2. Cook for another 8-10 minutes, flipping occasionally, until the internal temperature reaches 130°F.
3. Remove the quail from the grill when the internal temperature is 15°F below the desired doneness and let them rest.

Tips

• Let the quail rest for 5 minutes after grilling to allow the juices to redistribute.
• Use mesquite wood chunks for that authentic Sonoran smokiness.
• Pair with fresh lime wedges and warmed tortillas for extra flavor.

Variations

1. Honey Glazed: Add 1 tbsp honey to the marinade for a sweet and smoky flavor.
2. Chili Citrus: Add zest of one orange and a tsp of ancho chili powder for a zesty taste.
3. Garlic Herb: Replace cumin and paprika with fresh thyme, oregano, and rosemary.
4. Spicy Jalapeño: Blend in a diced jalapeño for extra heat.
5. Achiote Style: Add 1 tsp ground annatto seeds for a deep, earthy flavor.

Conclusion

Grilling quail on the Arteflame brings a depth of flavor unlike any other method. The high-heat sear locks in juices while the flat griddle evenly cooks the meat to perfection. Mesquite smoke infuses delicious Arizona flavors, making this Sonoran-style quail a must-try for any backyard chef.

Best Pairings

• Grilled corn with chili-lime butter
• Mexican-style rice
• Black bean salad
• Fresh guacamole
• Cold Mexican lager or a smoky mezcal cocktail