Bacon Wrapped Quail Recipe

Prepare quail

Pat the quail dry inside and out with paper towels. Remove any excess fat and truss legs gently if necessary so birds are compact.

Wrap with bacon

Lay one thin bacon slice on a cutting board. Place a quail on the bacon with the breast facing up. Wrap the bacon around the quail so it overlaps slightly; secure the bacon by inserting two toothpicks through the bacon into the quail (one near the breast and one near the tail). Repeat with remaining quail and bacon.

Make marinade

In a small bowl whisk together olive oil, soy sauce, brown sugar, smoked paprika, garlic powder, black pepper, and kosher salt until sugar dissolves and mixture is uniform.

Coat quail

Brush or spoon half of the marinade over each wrapped quail, getting under the bacon where possible. Reserve the remaining marinade for glazing during cooking. Let the quail sit at room temperature for 15 minutes or refrigerate up to 2 hours for more flavor (if refrigerating, bring back to room temperature for 20 minutes before cooking).

Oven method

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet. Arrange wrapped quail on the rack, spacing them so air circulates. Roast for 18–22 minutes until bacon is crisping and internal temperature of the quail breast reaches 160°F (71°C). During the last 4 minutes brush each quail with reserved marinade combined with honey to create a light glaze; return to oven to set glaze and caramelize slightly.

Grill method (alternative)

Preheat grill to medium-high (about 400°F / 200°C) and oil the grates. Grill quail over direct heat, turning every 3–4 minutes, for a total of 12–16 minutes until bacon is crisp and internal temperature reaches 160°F (71°C). In the last 2 minutes brush with reserved marinade mixed with honey and allow glaze to set.

Remove quail from oven or grill and let rest on the rack for 5 minutes so juices redistribute and glaze sets.

Remove toothpicks before serving. Sprinkle chopped parsley over the quail and serve with lemon wedges for squeezing. Serve hot as an appetizer (1–2 per person) or a small main (2 per person).