Honey and Lemon Grilled Quail
A perfect summer recipe with bright, sweet, and savory flavors in an easy-to-prepare meal
- 4 whole quail spatchcocked and preferably skin-on
- Your favorite spice rub I used The Provider Covey spice rub
- Honey to taste
- 2 lemons halved
- Cooking spray
- Italian flat parsley freshly chopped (optional)
Spatchcock the quail and rub liberally with spice mix at least four hours ahead of grilling. Allow to sit in fridge, skin-side up with ample air flow, in order to dry.
Create a two-zone fire setup on your grill and heat fire side to 400 to 500 degrees F. Spray quail with cooking spray.
Place quail skin-side down on the fire side and flip once desired sear is reached. Sear other side to match.
Once both sides are seared, place the quail just outside of the fire zone, skin-side up.
Cut lemons in half and grill flesh until slightly seared and caramelized. Remove and set aside.
Roast the quail until fully cooked (160 degrees F internal temperature for breasts and 180ish for the thighs). Feel free to cover the grill while finishing off the quail.
When the quail are done, remove from the grill and immediately glaze them with honey. Plate them with caramelized lemon halves. Garnish with a bit of freshly chopped Italian flat parsley, if desired.
Calories: 695kcalCarbohydrates: 13gProtein: 68gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 14gCholesterol: 259mgSodium: 183mgPotassium: 886mgFiber: 3gSugar: 6gVitamin A: 850IUVitamin C: 78mgCalcium: 73mgIron: 14mg