Recipe courtesy of Roger Freedman

Grilled Quail

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  • Level: Easy
  • Total: 8 hr 20 min
  • Prep: 5 min
  • Inactive: 8 hr
  • Cook: 15 min
  • Yield: 4 servings
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4 cloves garlic, sliced

3 shallots, sliced

8 sprigs fresh thyme leaves

1/4 cup extra-virgin olive oil

1 tablespoon freshly ground black pepper

4 semi-boneless quail

4 ounces arugula

Maple Bacon Vinaigrette, recipe follows

Maple Bacon Vinaigrette:

1/4 pound slab bacon, diced

1/2 tablespoon Dijon mustard

1/2 tablespoon whole-grain mustard

1/4 cup maple syrup

1/2 cup balsamic vinegar

1/4 tablespoon shallot, chopped

1/4 tablespoon garlic, minced

1 cup olive oil

Kosher salt and freshly ground black pepper


  1. In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
  2. Preheat an outdoor grill to medium-high heat.
  3. Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.

Maple Bacon Vinaigrette:

Yield: 4 to 6 servings
  1. In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.