Jul 14 2026
Restaurants›Shagbark›Slow-grilled Quail Recipe

Slow-grilled Quail Recipe

Inspired by Shagbark
Time2h
Serves3

Make Slow-grilled Quail Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Quail and Marinade

Baste / Finishing Sauce

Optional Serving

Method

Quail and Marinade

  1. 1

    Prepare quail

    Rinse each whole quail under cold water and pat thoroughly dry with paper towels. Tuck wing tips under the back and season cavity and skin lightly with 0.5 tsp of the kosher salt and a pinch of black pepper.

  2. 2

    Make marinade

    In a bowl, whisk together olive oil, white wine vinegar, soy sauce, honey, minced garlic (use 3 of the 4 cloves), fresh thyme, smoked paprika, remaining salt and pepper, and lemon zest until combined.

  3. 3

    Marinate

    Place quail in a shallow dish or resealable bag and pour marinade over them, turning to coat. Refrigerate and marinate for at least 2 hours and up to 6 hours. Remove quail from the fridge 30 minutes before grilling to bring closer to room temperature.

Slow-Grilling

  1. 4

    Prepare grill for indirect heat

    Set up a charcoal or gas grill for indirect cooking and aim for a stable temperature of 275–300°F (135–150°C). If using charcoal, bank coals to one side; if using gas, light one side and leave the other off. Place a drip pan beneath the cooking grate on the cooler side.

  2. 5

    Sear (optional)

    If you want a bit more color, sear quail briefly over direct medium-high heat: 1–2 minutes per side just to render some fat and develop color. Move them to the indirect side afterward. This step is optional; slow-grilling from cold will still yield tender meat.

  3. 6

    Slow-grill

    Place quail on the cooler side of the grill, breast side up, spacing them so air circulates. Cover and cook slowly at 275–300°F (135–150°C) until the internal temperature at the thickest part of the thigh reaches 155–160°F (68–71°C), about 25–35 minutes depending on bird size. Turn once halfway through for even cooking. Baste once lightly after 15 minutes with reserved marinade (do not reuse marinade that has contacted raw meat unless boiled).

  4. 7

    Rest

    Remove quail from the grill and tent loosely with foil. Rest for 8–10 minutes; carryover heat will raise the internal temperature a few degrees to reach the safe and juicy range.

Baste / Finishing Sauce

  1. 8

    Make finishing baste

    While quail rests or in the last 5 minutes of grilling, melt unsalted butter in a small skillet over low heat. Add the remaining minced garlic clove and cook until fragrant, about 30 seconds. Stir in lemon juice, chopped parsley, honey, salt and pepper. Remove from heat.

  2. 9

    Brush and glaze

    Brush the warm baste all over the rested quail, coating skin and cavities. For a glossier finish, return quail to the grill over indirect heat for 1–2 minutes with the lid open, then remove.

Optional Serving

  1. 10

    Charred lemons

    If using, halve lemons and place cut side down on a hot part of the grill for 1–2 minutes until charred and warmed. Serve alongside quail for squeezing.

  2. 11

    Plate and garnish

    Arrange 1 quail per plate (or 2 for generous portions), spoon any accumulated pan juices or reserved baste over them, scatter microgreens or chopped parsley, and serve immediately.