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Grilled quail in strawberry-chipotle sauce on a white plate

Grilled Quail with Chipotle Strawberry Sauce

Jack Hennessy
Celebrate summer with this sweet and savory sauce atop wild quail
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 2
Calories 878 kcal


  • 4 whole quail spatchcocked
  • 1 cup chardonnay
  • ½ tsp thyme fresh
  • tbsp garlic freshly minced
  • tbsp shallots freshly minced
  • 1 tbsp salted butter
  • 1 tsp chipotle in adobo sauce pureed
  • 8 oz fresh strawberries pureed
  • 1 tbsp brown sugar
  • ½ tsp kosher salt
  • ½ tsp black pepper freshly cracked
  • Suggested side Steamed baby spinach topped with goat cheese
  • Suggested garnish Fresh basil, cut chiffonade


  • To make sauce, in a medium saucepan, add 1 tablespoon salted butter along with 1½ tablespoons freshly minced shallots. Lightly salt and pepper.
  • Heat on medium low until shallots are soft, then add freshly minced garlic and fresh thyme. Cook for a couple minutes, then add 1 cup chardonnay.
  • Puree chipotles in adobe sauce in food processor and set aside puree. Rinse out food processor and dry.
  • Add strawberries (without stems) to food processor along with 1 teaspoon chipotle puree. Blend thoroughly. When 1 cup of wine has reduced to half in saucepan, add it to food processor and blend with chipotle-strawberry mix.
  • Once thoroughly blended, add food processor contents back to medium saucepan and heat on low for a low simmer. Add 1 tablespoon brown sugar and 1/2 teaspoon each of kosher salt and freshly cracked black pepper.
  • Grill spatchcocked quail until fully cooked (breasts reaching an internal temperature of 160 degrees Fahrenheit, thighs closer to 180-190 F)
  • Lightly steam baby spinach by adding to a skillet heated on medium. Throw in a few droplets of water to steam
  • Sauce should simmer on low for about 20-30 minutes. Salt to taste. If bland, add a small pinch more of kosher salt. Taste and repeat salt addition until flavors are balanced. You can add more brown sugar, but I personally prefer this to be a balance of savory and sweet. Too much brown sugar will tilt sauce more toward sweet.
  • To serve, add sauce to plate followed by lightly steamed spinach topped with goat cheese. Add grilled quail and garnish with freshly cut (chiffonade) basil.


Calories: 878kcalCarbohydrates: 21gProtein: 68gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 274mgSodium: 822mgPotassium: 1061mgFiber: 3gSugar: 13gVitamin A: 1043IUVitamin C: 91mgCalcium: 98mgIron: 15mg
Keyword Grilling, Quail
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