Grilled Quail with Lemon-Herb Marinade: Your New Summer Staple
Ah, summer—the season of grill marks and smoky flavors, backyard barbecues, and al fresco dining. While burgers and hot dogs have their rightful place on the grill, why not take the opportunity to introduce a little culinary finesse to your outdoor cooking? Our Grilled Quail with Lemon-Herb Marinade is a dish that screams summer sophistication, promising to impress even the most discerning palates.
Quail might not be your go-to grill item, but it’s about time it should be. These small birds are a powerhouse of flavor, offering succulent, tender meat perfect for quick, high-heat cooking methods like grilling. Add to that a zesty lemon-herb marinade, and you’ve got a fragrant and flavorful dish, a true celebration of summer ingredients.
The lemon-herb marinade in this recipe serves a dual purpose: it infuses the quail with a medley of fresh, aromatic flavors. It tenderizes the meat, ensuring each bite is a mouthful of juicy goodness. So next time you fire up the grill, ditch the usual suspects and opt for something that offers both taste and elegance. Whether it’s a family barbecue, a date night, or a solo culinary adventure, Grilled Quail with lemon herb Marinade is your ticket to a dining experience that’s both delightful and memorable.
Ingredients:
- 4 quail, cleaned and spatchcocked
- 1/2 cup olive oil
- 2 lemons, juiced
- 4 cloves garlic, minced
- 1 teaspoon rosemary, minced
- 1 teaspoon thyme, minced
- Salt and pepper to taste
Directions:
- Marinate: In a bowl, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add salt and pepper to taste.
- Prep Quail: Place the quail in a zip-top bag and pour in the marinade. Seal and refrigerate for at least 2 hours.
- Grill: Preheat the grill to medium-high heat. Remove quail from the marinade and pat dry.
- Cook: Place the quail on the grill, skin side down. Grill for about 4-5 minutes per side or until the internal temperature reaches 165°F.
- Serve: Let the quail rest for a few minutes before serving. Serve with grilled vegetables or a fresh salad.
