Grilled Quail Recipe

Marinate quail

Pat quail dry with paper towels. In a small bowl combine 2 tbs olive oil, 2 minced garlic cloves, 1 tsp fresh thyme leaves, 1 tsp smoked paprika, 1.5 tsp kosher salt and 0.75 tsp freshly ground black pepper. Rub the mixture all over and inside each quail. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours; bring back to room temperature 20 minutes before grilling.

Preheat grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates well to prevent sticking.

Grill quail

Place quail breast-side down on the hot grill. Grill 3–4 minutes until nicely charred, then flip and grill another 3–4 minutes. Use an instant-read thermometer inserted into the thickest part of the breast; target 150–155°F (65–68°C) for medium (carryover will bring it slightly higher). Total cook time ~6–9 minutes depending on bird size. Remove from grill and let rest 5 minutes before serving.

While quail is resting or right before grilling, heat 2 tbs olive oil in a medium skillet over medium heat. Add 1 small finely diced shallot and sauté 2–3 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add the 2 cups drained and rinsed cannellini beans to the skillet and stir to coat. Pour in 1/2 cup chicken stock (or water) and simmer gently 3–5 minutes until warmed and slightly saucy. Smash about one-quarter of the beans with the back of a spoon for creaminess while leaving the rest whole.

Stir in 1 tbs lemon juice and 2 tbs chopped fresh parsley. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

In a small saucepan over low heat, melt 6 tbs unsalted butter gently; do not let it brown. Add 1 small minced shallot and cook 1–2 minutes until softened.

Raise heat to medium and add 2 tbs dry white wine; simmer 1 minute to reduce slightly. Add 1 cup finely diced peeled, seeded Roma tomatoes and 1 tsp lemon juice and simmer 1–2 minutes just to warm the tomatoes and concentrate flavors.

Remove from heat and whisk in 1/4 cup thinly sliced fresh basil. Taste and season with 1/4 tsp salt and 1/8 tsp black pepper. Keep the sauce warm; if it cools, gently rewarm on low before serving.

Place about 1/3–1/2 cup warm white beans in the center of each plate, spreading slightly to create a bed.

Cut each rested quail in half through the backbone if desired or serve whole. Arrange one quail (or two halves) over the bed of beans.

Spoon 2–3 tbs of the warm tomato + basil butter sauce over each quail and around the beans. Drizzle a teaspoon of extra-virgin olive oil over the plate for sheen.

Garnish with microgreens or additional basil leaves and serve with a lemon wedge to squeeze over the bird.