📝 About This Recipe
This elegant Paleo dish elevates delicate woodland fowl with a sophisticated balance of smoke and sweetness. The quail is marinated in aromatic herbs and then seared to perfection, finished with a rich, honey-sweetened balsamic reduction that clings to the skin. It is a celebratory meal that honors ancestral eating habits while delivering a five-star dining experience right at your backyard grill.
🥗 Ingredients
The Poultry
- 8 pieces Whole Quail (spatchcocked/butterflied for even cooking)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Herbal Rub
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 3 cloves Garlic (grated or pressed)
- 1 teaspoon Lemon Zest (from half a lemon)
Balsamic Glaze
- 1/2 cup Balsamic Vinegar (Modena style preferred)
- 2 tablespoons Raw Honey (Paleo-compliant sweetener)
- 1 teaspoon Dijon Mustard (ensure no added sugar)
- 2 pieces Dried Figs (finely minced to thicken the sauce)
- 1 tablespoon Ghee (to add a silky finish)
For Garnish
- 2 tablespoons Pomegranate Arils (for a pop of color and acid)
- 1 tablespoon Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
If your quail are not already spatchcocked, use kitchen shears to cut along both sides of the backbone to remove it, then press down firmly on the breastbone to flatten the bird.
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2
In a small bowl, whisk together the olive oil, minced rosemary, thyme, grated garlic, lemon zest, salt, and pepper to create the marinade.
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3
Place the quail in a large glass dish or a gallon-sized sealable bag and pour the marinade over them. Massage the herbs into the skin and let sit at room temperature for 30 minutes.
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4
While the quail marinates, prepare the glaze. In a small saucepan over medium heat, combine the balsamic vinegar, honey, Dijon mustard, and minced figs.
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5
Bring the balsamic mixture to a gentle simmer. Reduce heat to low and cook for 8-10 minutes until the liquid has reduced by half and coats the back of a spoon.
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6
Whisk the ghee into the glaze until melted and glossy. Remove from heat and set aside.
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7
Preheat your grill to medium-high heat (approximately 400°F/200°C). Clean and lightly oil the grates to prevent the delicate quail skin from sticking.
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8
Place the quail on the grill, skin-side down. Close the lid and sear for 4-5 minutes until the skin is golden brown and has distinct grill marks.
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9
Flip the quail carefully using tongs. Using a silicone brush, generously coat the grilled skin side with the balsamic glaze.
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10
Cook for another 4-5 minutes on the second side. The meat should be firm but still slightly springy, reaching an internal temperature of 160°F (71°C).
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11
During the last minute of cooking, flip the birds once more for 30 seconds just to caramelize the glaze, being careful not to let the honey burn.
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12
Transfer the quail to a warm platter. Brush with one final layer of the remaining glaze and tent loosely with foil.
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13
Allow the meat to rest for 5 minutes; this is crucial for the juices to redistribute through the small birds.
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14
Garnish with fresh pomegranate arils and parsley before serving warm.
💡 Chef's Tips
Always pat the quail dry before applying the marinade to ensure the skin gets crispy rather than steamed. If you don't have an outdoor grill, a cast-iron grill pan works beautifully on the stovetop. Watch the glaze closely in the final stages; the natural sugars in the honey and balsamic can burn quickly over high heat. Quail is lean, so lean toward medium-well rather than overcooking it, which can make the meat dry. For a deeper flavor, marinate the birds in the refrigerator for up to 4 hours, but bring them to room temperature before grilling.
🍽️ Serving Suggestions
Serve alongside a bed of roasted root vegetables like carrots and parsnips. Pairs excellently with a crisp arugula salad tossed in lemon and olive oil to cut through the richness. Accompany with sautéed garlicky kale or Swiss chard. For a drink pairing, serve with a sparkling mineral water infused with fresh blackberries. If not strictly Paleo, a side of wild rice pilaf is a traditional and delicious accompaniment.