Looking to try something new for dinner? This butterflied quail recipe is a delicious way to explore a flavorful cut of poultry that cooks quickly and tastes incredible. It’s always a hit at family get-togethers and makes for an impressive yet approachable dish.
Why You’ll Love It
This recipe is ideal whether you’re new to cooking quail or already a fan. The orange glaze, which doubles as a marinade, comes together in minutes and adds a rich, sweet-citrus flavor to the meat. The best part? Butterflied quail cooks fast—perfect for weeknights or when guests drop by.
Ingredients
- 8 butterflied quail (serves 6–8)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons brown sugar
- 4 garlic cloves, peeled
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
Directions
- Make the Marinade
In a mixing bowl, combine olive oil, orange juice, brown sugar, minced garlic, cumin, and sea salt. Whisk until smooth. Reserve a few spoonfuls for basting later. - Marinate the Quail
Pat the quail dry with paper towels. Rub the marinade evenly over the quail and let them sit for at least 1 hour in the refrigerator. Bring to room temperature 15 minutes before cooking. - Cook the Quail
Preheat your oven to 250°C (500°F). Place the quail on a baking sheet lined with parchment paper or foil. Roast for about 10 minutes, then brush with the reserved glaze and rotate the pan to ensure even cooking. Return to the oven for another 5–8 minutes or until skin is golden and slightly crispy. - Rest & Serve
Let the quail rest for 5–7 minutes before serving. This helps lock in the juices and results in tender, flavorful bites.
Serving Suggestions
This dish pairs beautifully with roasted potatoes, carrots, or a fresh citrus salad. It also works well with couscous or quinoa for a light and wholesome side.
Cooking Tips
- Dry the skin: Moisture prevents crisping. Pat the quail thoroughly before applying the glaze.
- Zest it up: Use a microplane to zest your orange before juicing for added citrus flavor.
- Toast your spices: For a deeper, more complex flavor, toast whole cumin seeds before grinding.
- Glaze in layers: Apply the glaze a few times toward the end of cooking for a sticky, caramelized finish.
- Let it rest: Resting keeps the meat juicy and prevents dryness.
Frequently Asked Questions
What does “butterflied” mean in this context?
Butterflying involves removing the quail’s backbone so it lies flat. This helps it cook faster and more evenly, and gives more surface area for caramelization.
Can I substitute another bird?
Yes! Cornish hen or chicken thighs are great alternatives—just adjust the cooking time accordingly.
What does the glaze taste like?
The glaze is sweet, citrusy, and slightly smoky from the cumin. It balances beautifully with the rich flavor of the quail.
How do I know when quail is done?
Look for crispy, golden skin and an internal temperature of 165°F (74°C).
Is it spicy?
No, this glaze is sweet and aromatic. For a spicy twist, add a pinch of chili flakes or cayenne pepper.
Can I grill the quail instead?
Absolutely. Grilling adds a wonderful smoky flavor. Just be careful to glaze in the final minutes to avoid burning.
Can I make the glaze ahead of time?
Yes, the glaze keeps well in the fridge for up to 3 days. You can also marinate the quail overnight for even more flavor.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Double-check any seasonings or broths used.
Can the glaze be used for other meats?
Definitely. This orange-cumin glaze is fantastic on pork, duck, or even tofu for a vegetarian option.
This butterflied quail recipe is flavorful, quick to prepare, and a guaranteed crowd-pleaser. Whether you’re hosting guests or just making a special meal at home, it’s a dish worth adding to your recipe rotation.