Go Back
+ servings
Grilled lemon and honey quail on a platter

Honey and Lemon Grilled Quail

Jack Hennessy
A perfect summer recipe with bright, sweet, and savory flavors in an easy-to-prepare meal
5 from 2 votes
Prep Time 4 hrs
Cook Time 15 mins
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 2
Calories 695 kcal


  • 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
Keyword Grilling, Quail
Tried this recipe?Let us know how it was!