Grilled Spicy Quail Recipe

Name: Grilled Spicy Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup canola oil; 1/4 cup freshly grated Parmesan cheese; 1/4 cup white wine vinegar; 2 tablespoons Chile-Italian Seasoning (recipe follows); 8 semiboneless quail (torso bones removed, but bird is still whole); Salt and freshly ground black pepper; Lime wedges, for serving; 2 tablespoons crumbled dried oregano; 1 tablespoon dried parsley; 1 teaspoon dried basil; 1/4 teaspoon dried thyme; 1 tablespoon salt; 1 tablespoon garlic salt; 1/4 teaspoon celery salt; 1 tablespoon onion powder; 1 tablespoon sugar; 2 teaspoons Anaheim chile powder; 1 teaspoon freshly ground black pepper; (makes 1/2 cup)

Servings: persons

2/3 cup canola oil
1/4 cup freshly grated Parmesan cheese
1/4 cup white wine vinegar
2 tablespoons Chile-Italian Seasoning (recipe follows)
8 semiboneless quail (torso bones removed, but bird is still whole)
Salt and freshly ground black pepper
Lime wedges, for serving
2 tablespoons crumbled dried oregano
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 tablespoon salt
1 tablespoon garlic salt
1/4 teaspoon celery salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons Anaheim chile powder
1 teaspoon freshly ground black pepper
(makes 1/2 cup)

1
To make the marinade, whisk the canola oil, Parmesan cheese, vinegar, chile-Italian seasoning, and 2 tablespoons water in a small bowl.
2
Rinse the quail and pat dry.
3
Arrange the quail in a baking dish that is large enough to hold them in one layer, and add the marinade, turning the quail to coat them well.
4
Cover and marinate in the refrigerator, turning the quail once or twice, for at least 1 day and up to 2 days.
5
Remove the quail from the refrigerator and bring to room temperature (about 30 minutes).
6
Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
7
Remove the quail from the marinade (discard the marinade), and pat dry with paper towels.
8
Season the quail with salt and pepper, and grill for 3 to 4 minutes on each side, or until just cooked through.
9
The meat should still be slightly pink in the center.
10
Serve with lime wedges.
11
Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar.
12
Screw the lid on tightly, and shake until the mixture is well blended.
13
Store at room temperature for up to 6 months.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2/3 cup canola oil, 1/4 cup freshly grated Parmesan cheese, 1/4 cup white wine vinegar, 2 tablespoons Chile-Italian Seasoning (recipe follows), and more.

Yes, Grilled Spicy Quail falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Spicy Quail

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions