Grilled Quail Santorini Recipes

GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE

Steps:

• Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
• To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
• Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

GRILLED QUAIL, TUSCAN-STYLE

Steps:

• Start wood or charcoal fire or preheat gas grill or broiler.
• 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.
• Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

GRILLED QUAIL

Steps:

• Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
• In large mixing bowl, combine vinegar, olive oil, honey, thyme and black pepper. Add quail, and toss gently to coat. Cover, and set aside in a cool place for 2 hours, or refrigerate overnight.
• Preheat grill or broiler. Remove quail from marinade, and place near hottest part of grill or broiler. Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes a side. Remove grilling pins, and serve immediately.

FIVE SPICE GRILLED QUAIL

Steps:

• To make the marinade: In a small bowl, mix together all the marinated ingredients.
• Put the quail in a large heavy-duty plastic zip-top bag.
• Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
• Press the air out of the bag and seal tightly.
• Shake gently to distribute the marinade.
• Refrigerate 1-8 hours and turn occasionally.
• Take the quail out of the bag and throw away marinade.
• Pat quail dry with paper towels.
• Lightly brush the quail with vegetable oil.
• In a small bowl, add all the seasoning blend ingredients; stir to combine.
• Sprinkle seasoning blend over quail.
• Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).

GRILLED QUAIL SANTORINI

Steps:

• 1. Remove and discard the fat just inside the body cavities and rinse the quail, inside and out, under cold running water, then drain and blot dry with paper towels. Spatchcock the quail. Arrange the quail, skin side down, in a nonreactive baking dish and set aside while you prepare the vinaigrette marinade.2. Combine 1/2 cup vinegar, the lemon juice, oregano and 2 teaspoons each salt and pepper in a large bowl and whisk until the salt is dissolved. Whisk in the oil to blend. Taste for seasoning, adding salt, pepper, or vinegar as necessary the mixture should be highly seasoned. Pour half the vinaigrette over the quail, turning the birds to coat thoroughly. Cover and let marinate, in the refrigerator, for 1 to 2 hours, turning once or twice. Reserve the remaining vinaigrette until serving time.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Remove the quail from the marinade and arrange them skin side down, on the hot grate. Grill until nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, about 4 to 6 minutes per side (8 to 12 minutes in all).5. Transfer the quail to serving plates or a platter and serve immediately, accompanied by the reserved vinaigrette.Serves 4