Grilled Quail with Peach Chipotle Sauce
Celebrate the turn of the seasons with a sweet-and-spicy peach chipotle sauce drizzled over grilled quail
We’ve officially said goodbye to summer and hello to fall. Here in Kansas, I think our humid, 100-plus-degree weeks are behind us as we transition to a comfortable slew of days in the low 90s with 45 percent humidity. To commemorate this shift in seasons, I wanted to create something both sweet and spicy while incorporating one of my favorite upland birds to plate.
For smaller birds like quail, grouse, and even chukar, spatchcocking is an excellent method to help ensure an even cook and crispy skin. The flat shape of spatchcocked birds also makes them very easy to grill. Honestly, it’s not much different than flipping burger patties.
While peaches and heat are synonymous with summer, the autumn mix of roasted pumpkin and caramelized Granny Smith apples makes for the perfect union of seasonal flavors, helping this dish serve as the perfect segue into this time of year.
Ultimate Grilled Quail Recipe: Peach Chipotle Delight
Ingredients
- 4 quail plucked and spatchcocked
- Kosher salt
- Freshly cracked black pepper
- Avocado oil (or similar cooking oil)
Peach Chipotle Sauce
- 15 oz can of sliced peaches in pear juice mostly drained
- 8 peppers from chipotle-in-adobe-sauce can
- 1 tsp dry oregano
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ tsp coriander
- ¼ tsp granulated garlic
- ¼ tsp ground black pepper
- ¼ tsp kosher salt
Recommended Side
- ¼ section from a large carving pumpkin seeded and cubed
- 1 Granny Smith apple minced
- 1 red onion minced
- Sprinklings of Bearded Butcher Blend Cinnamon Swirl or a dusting of brown sugar, cinnamon, and a bit of kosher salt and nutmeg
- Feta cheese crumbles
Instructions
- To spatchcock quail, use a pair of sharp kitchen shears to cut out the spine. Next, flatten the bird and lightly dust it with kosher salt and freshly cracked black pepper. Leave in the fridge overnight, allowing ample airflow to dry all sides of the birds.
- A couple hours before grilling quail, remove the birds from the fridge and allow them to sit at room temperature.
- To make the recommended sides, cut a quarter section from a large carving pumpkin and remove any seeds and pulp. Rinse off thoroughly and cut into approximate 1-inch-by-1-inch pieces. Liberally dust with Bearded Butcher Blend Cinnamon Swirl or substitute brown sugar, cinnamon, kosher salt, and nutmeg. Let cubes dry on a towel-covered tray. When dry, lightly oil and roast cubes in the oven at 400 degrees Fahrenheit for 15-20 minutes until golden brown or slightly charred on most sides. Set aside until ready to serve.
- To make the peach chipotle sauce, add all the ingredients to a blender and blend them thoroughly. Add the mixture to a small saucepan and heat it on low until you’re ready to serve. Be careful not to burn the sauce.
- To grill the quail, lightly oil each bird and sear them over a hot fire or in a skillet (minimum 600 F). Sear skin-side down first until the skin is crispy, then flip. Cook until the internal temp of breasts reads 145-150 F. Remove and allow to rest for 5-10 minutes before serving.
- To finish the sides, add a thin layer of avocado oil (or similar cooking oil) in a large skillet. Heat the skillet on medium-high. Add minced red onion, stir, and add a quick sear, then add the minced apple. Lightly salt the mixture and add Cinnamon Swirl mix or a bit of brown sugar and cinnamon to it, too. Once the onions and apples are slightly soft and seared, add the pumpkin cubes and lower the heat.
- To serve, add ample helping of side to plate along with two quail per serving. Top the side dish with feta crumbles. Serve sauce on top of the quail or the side.
Notes
