Barbecued Quail


  • 6 quails
  • 1 cup dry red wine
  • 2 sticks celery including tops, chopped
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 1 bay leaf, torn into small pieces
  • 1 tsp allspice
  • 1 tsp dried thyme
  • 2 cloves garlic, crushed
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • lemon wedges for serving
  • To prepare the quail, use poultry shears to cut down either side of the backbone, then discard the backbone.
  • Remove the innards and neck, wash the insides and pat dry with paper towels.
  • Place breast side up on a cutting board,  open out flat and gently press to flatten.
  • Using poultry shears, cut in half through the breast then cut each half again into the thigh and drumstick piece and breast and wing piece.
  • In a non-metalic bowl, combine the wine, celery, carrot, onion, bay leaf and allspice.
  • Add the quail and stir to coat. Cover and refrigerate overnight, stirring occasionally.
  • Drain and sprinkle with thyme, salt and pepper.
  • Whisk the garlic, oil and lemon juice in a small bowl.
  • Heat a charcoal or stove top grill useing high heat. Reduce the heat to medium and cook the quail breast pieces for 4-5 minutes on each side and the drumstick pieces for 3 minutes on each side or until tender and cooked through.
  • Brush frequently with the lemon mixture.
  • Serve hot with lemon wedges.

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