Counter 03 · Poultry
Grilled Spatchcocked Quail with Paprika Baste
Whole quail split open, pressed flat and grilled fast over hot coals while being mopped with a garlicky paprika and honey baste until lacquered and just cooked through.
- Prep
- 30 min
- Cook
- 12 min
- Serves
- 4
- Level
- Hard
Quail cook in minutes, which makes them perfect for the grill once you flatten them. Cutting out the backbone and pressing the breast lets every part touch the heat at once, so the legs finish with the breast. The baste goes on in thin layers: smoked paprika, garlic, lemon and a little honey that caramelizes into a glossy red coat. Keep a cooler zone on the grill to move them to if the glaze darkens too fast.
Method
-
Set each quail breast side down and cut along both sides of the backbone with kitchen shears. Flip, open it like a book and press firmly on the breastbone to flatten.
-
Thread two crossed metal skewers through each bird, from thigh to opposite wing, to hold it flat on the grill.
-
Stir together the olive oil, both paprikas, garlic, honey, lemon juice, salt and coriander. Brush a third over the quail and let them sit 20 minutes at room temperature.
-
Build a two-zone charcoal fire so the hot side is about 500 F. Oil the grates well.
-
Grill the quail skin side down over the hot side for 4 minutes, until marked and releasing easily. Flip and brush with more baste.
-
Cook 3 to 4 minutes more, flipping and basting once or twice, moving birds to the cool side if the glaze scorches. They are done when the thigh reads 160 F and the juices run clear.
-
Pile the quail on a platter, spoon over any remaining baste that has not touched raw meat, and scatter with parsley.
03 Hanging next to it
All Poultry →
Free
No. 03 · Poultry
Charred Chicken Ribbon Skewers
4.4 (211)
Members only
No. 03 · Poultry
Classic Buffalo Wings in a Paper Cone
4.8 (1352)
Members only
No. 03 · Poultry
Extra Crispy Chicken Tenders with Two Dips
4.7 (894)
Free
No. 03 · Poultry
Turkish Grilled Chicken Platter with Lavash
4.6 (164)
