Portuguese Grilled Quail with Piri-Piri Sauce

Introduction

Portuguese Grilled Quail with Piri-Piri Sauce is an explosion of bold flavors, perfectly balanced between smoky, spicy, and juicy. By using the Arteflame grill’s high-temperature center grate, you’ll achieve an incredible sear that locks in the quail’s juices before finishing it to perfection on the flat cooktop. This traditional dish pays homage to the famous Piri-Piri flavors of Portugal, delivering a fiery, tangy, and deeply satisfying meal.

Ingredients

• 4 whole quails, spatchcocked
• 4 tbsp melted butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Juice of 1 lemon
• 1/2 cup Piri-Piri sauce
• 1 tbsp chopped fresh parsley
• 1 tbsp honey

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to burn until the grill is ready (about 20 minutes).

Step 2: Prepare the quail

1. Pat the quails dry with paper towels.
2. Rub each quail with melted butter.
3. Season with salt, pepper, smoked paprika, and garlic powder.
4. Squeeze fresh lemon juice over the quail and let them rest.

Step 3: Sear the quail

1. Place the quail on the center grill grate to sear at 1,000°F for about 1-2 minutes per side.
2. Once a deep golden crust forms, move the quail to the flat cooktop.

Step 4: Cook to perfection

1. Continue cooking the quail on the flat top until they reach an internal temperature of 150°F.
2. Brush the quail with the Piri-Piri glaze (Piri-Piri sauce mixed with honey).
3. Remove from the grill when the internal temperature reaches 150°F (they will continue cooking off the heat).

Step 5: Rest and serve

1. Let the quail rest for 5 minutes.
2. Garnish with chopped parsley and serve hot.

Tips

• Always let your meat rest after grilling to retain juices.
• Use kitchen shears to spatchcock the quail for even cooking.
• For extra smoky flavor, add lemon wedges to the grill and char them.

Variations

1. Garlic Herb Quail: Replace Piri-Piri sauce with garlic, rosemary, and thyme.
2. Sweet & Spicy Quail: Mix Piri-Piri sauce with apricot jam for a sweeter glaze.
3. Smoky BBQ Quail: Use a homemade BBQ sauce instead of Piri-Piri.
4. Asian Style Quail: Replace Piri-Piri with soy sauce, ginger, and honey.
5. Lemon Butter Quail: Skip Piri-Piri and use lemon zest, butter, and parsley.

Conclusion

Portuguese Grilled Quail with Piri-Piri Sauce is an easy yet impressive dish that brings out spectacular flavor using the Arteflame grill. The high-temp sear locks in juices while the flat cooktop ensures perfect doneness without burning. This recipe will become a favorite for grilling enthusiasts!

Best pairings

• Grilled corn on the cob with butter
• Charred bell peppers and onions
• Warm grilled bread with garlic butter
• A crisp Portuguese Vinho Verde wine