Grilled Quail with Bacon Barbecue Glaze

Total Time:
40 min
10 min
30 min

4 servings

  • 8 quail, rib bones removed (about 4 ounces each)
  • 2 teaspoons vegetable oil
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Bacon-Barbecue Glaze, recipe follows
  • Bacon Barbecue Glaze:
  • 1 pound bacon, diced
  • 1 cup chopped yellow onions
  • 1/4 cup tomato paste
  • 1 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 cup brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • Preheat a grill.

  • Pat the quail dry with paper towels and position them in 1 layer on a baking sheet or large plate. Use a pastry brush to lightly coat each quail with some of the oil on both sides. Season the quail with the salt and pepper on both sides.

  • Transfer the quail to the grill and grill for 3 minutes on each side. Brush the quail with the bacon-barbecue glaze and cook for 1 minute longer, just until the glaze starts to caramelize, turning mid way to ensure even cooking on both sides. Serve immediately.

Bacon Barbecue Glaze:
  • Place the bacon in a medium pot and cook until golden brown and the fat is rendered, about 5 minutes. Remove the bacon and drain on paper towels. Remove all but 1/4 cup of bacon fat from the pan. Add the onions and cook, stirring, until the onions are soft, 4 minutes. Add the tomato paste and stir to incorporate. Add the vinegar, soy sauce, Worcestershire, and hot sauce. Stir well and bring to a boil. Add the sugar, salt, red pepper, and cooked bacon, and cook at a boil until the sugar is dissolved, about 3 minutes. Reduce the heat to medium-low and simmer until thickened, 7 to 8 minutes. Remove from the heat.

  • With a hand-held immersion blender or in a food processor, lightly pulse to finely chop the bacon. Transfer to a bowl until ready to use.

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