This dish features tender, smoky quail with a sweet and tangy white balsamic glaze.
Ingredients:
For the Quail:
- 4 whole quail, butterflied (spatchcocked)
- 2 tbsp garlic & roasted chili olive oil (or basil olive oil for a milder flavor)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp lemon zest
For the White Balsamic Glaze:
- ½ cup pear or peach white balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp unsalted butter (or a splash of olive oil for dairy-free)
Instructions:
- Marinate the Quail: Rub the quail with garlic & roasted chili olive oil, salt, pepper, smoked paprika, thyme, and lemon zest. Let them marinate for at least 30 minutes.
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Make the White Balsamic Glaze:
- In a small saucepan, combine white balsamic vinegar, honey, Dijon mustard, and garlic.
- Simmer over medium heat until it reduces and thickens (about 5 minutes).
- Remove from heat and whisk in butter or olive oil.
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Grill the Quail:
- Preheat the grill to medium-high heat.
- Grill quail skin-side down for about 3 minutes, then flip and cook another 3-4 minutes until golden and cooked through.
- Brush with the balsamic glaze in the last minute of cooking.
- Serve: Drizzle extra balsamic glaze over the quail before serving.
Side Dishes to Pair with Grilled Quail
These side dishes bring out the richness of the quail while balancing it with fresh and vibrant flavors.
1. Grilled Zucchini & Squash with Herb de Provence Olive Oil
Simple, light, and fresh with Mediterranean flavors.
- Slice zucchini and yellow squash lengthwise.
- Toss with herb de Provence olive oil, salt, and black pepper.
- Grill for 2-3 minutes per side.
2. Wild Rice & Roasted Mushroom Pilaf
Earthy, nutty, and rich in umami flavors.
- Cook wild rice and toss with sautéed mushrooms cooked in garlic mushroom olive oil.
- Finish with a splash of fig balsamic vinegar for depth.
3. Roasted Sweet Potatoes with Pomegranate Balsamic Drizzle
Sweet and tangy with a caramelized finish.
- Roast sweet potato wedges at 400°F for 25 minutes.
- Drizzle with pomegranate balsamic vinegar before serving.
4. Charred Brussels Sprouts with Lemon Balsamic & Toasted Hazelnuts
Crunchy, smoky, and citrusy.
- Pan-sear Brussels sprouts until crispy.
- Toss with lemon white balsamic, toasted hazelnuts, and a sprinkle of sea salt.
5. Peach & Arugula Salad with Goat Cheese & Raspberry Balsamic
Bright, fresh, and slightly creamy.
- Toss fresh arugula with sliced peaches, crumbled goat cheese, and toasted pecans.
- Drizzle with raspberry balsamic vinegar and Persian lime olive oil.