Grilled Quail, Tuscan-Style

By Mark Bittman

Grilled Quail, Tuscan-Style
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(62)
Notes
Read community notes

Featured in: THE MINIMALIST; Tiny, Simple and Flavor-Packed: A Bird With a Hint of the Wild

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Ingredients

Yield:4 servings
  • 8quail
  • Salt and freshly ground black pepper
  • 2tablespoons minced garlic
  • 20fresh sage leaves, roughly chopped
  • 3tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

532 calories; 37 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 44 grams protein; 554 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Start wood or charcoal fire or preheat gas grill or broiler.

  2. Step 2

    Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.

  3. Step 3

    Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

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Ratings

5 out of 5
62 user ratings
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Cooking Notes

Eph89

I've done this twice, once with shallots in place of garlic. Both were perfect!

Karen B

Can you substitute Cornish hens for hard-to-find quail?

Es

Yummy. I had to do what you're never supposed to and I can tell you it didn't hurt the finished product (maybe enhanced it). Shortly before I planned to put the quail on the grill (so it had been marinating a few hours) we got an emergency call and as we were leaving for a 2-week trip the next day, I put the quail, plastic bag and all, into the freezer. With some trepidation I defrosted it when we got home and grilled as planned, over a wood stove. Absolutely delicious.

Eph89

I've done this twice, once with shallots in place of garlic. Both were perfect!

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