Plum-Glazed Butterflied Quail

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Servings: 4 Difficulty: Intermediate
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Elegant grilled quail with a sweet and tangy plum glaze, perfect for entertaining.
Plum-Glazed Butterflied Quail recipe image
Plum-Glazed Butterflied Quail recipe image
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Plum-Glazed Butterflied Quail

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 56.5

Description

This Plum-Glazed Butterflied Quail is a sophisticated yet approachable dish that transforms small, delicate birds into a show-stopping main course. By butterflying the quail, you ensure even cooking and maximum surface area for that delicious, crispy skin. The glaze, a simple combination of plum jam, red wine vinegar, and dried basil, offers a beautiful balance of sweet fruitiness and sharp acidity that cuts through the richness of the butter. The result is tender, juicy meat with a sticky, caramelized exterior. Ideal for date nights, holiday gatherings, or when you want to impress guests with minimal fuss. It pairs wonderfully with roasted root vegetables or a crisp green salad.

Ingredients

Directions

  1. Rinse the quail thoroughly under cold water and pat completely dry with paper towels.
  2. Using poultry shears or a sharp knife, cut through the backbone of each bird to remove it.
  3. Place each quail skin-side up on a flat surface and press down firmly until the bird lies flat, cracking the breastbone slightly if necessary.
  4. In a small saucepan, combine the butter, plum jam, and dried basil over medium heat.
  5. Stir continuously until the butter melts and the jam is smooth and fluid.
  6. Remove the pan from heat and stir in the red wine vinegar; set aside to cool slightly.
  7. Prepare a grill with a solid bed of hot coals, ensuring the heat is medium-high.
  8. Place the butterflied quail skin-side up on the grill grate, about 4-6 inches above the coals.
  9. Grill the quail, turning occasionally, for 8-10 minutes total until the skin is browned and crisp.
  10. Check for doneness by cutting into the thickest part of the breast; the meat should be just pink at the bone.
  11. During the last 5 minutes of grilling, baste the quail frequently with the plum glaze mixture.
  12. Remove from the grill and season immediately with salt and freshly ground black pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 56.5kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 77.2mg4%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.3g2%
Sugars 2.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quail, grilled, plum glaze, butterflied, appetizer, entertaining, game bird, jam, vinegar, basil, quick dinner, summer grilling, delicate flavor, crispy skin, fruit glaze, special occasion, pairing, herb, rich, tangy
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