GRILLED QUAIL, TUSCAN-STYLE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start wood or charcoal fire or preheat gas grill or broiler.
- Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
- Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 554 milligrams, Sugar 0 grams
GRILLED QUAIL AND QUINOA TABBOULEH
Bring home the flavors of the Middle East with this mildly spiced grilled quail served with a bright and herbaceous quinoa tabbouleh salad. The quail are brushed with a tangy blend of lemon, garlic, sumac and za'atar for a juicy, mouthwatering poultry dish.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill or grill pan to medium-high. Pat the quail dry with paper towels. Cut down along the skin on the back of the quail with kitchen shears. Place the quail on a baking sheet and use your palm to gently press down to flatten the bird. Repeat with the remaining quail.
- Whisk the juice of 1/2 lemon, 1 tablespoon olive oil, za'atar, sumac, 1 clove grated garlic, 1 teaspoon salt and a few grinds of black pepper together in a medium bowl. Brush onto the breast side of each quail and grill, breast side down, until dark grill marks appear, 5 to 6 minutes. While breast side is grilling, brush remaining marinade onto the back side of the quail. Flip the quail and continue grilling until the meat is slightly firm to touch (it will feel like cooked chicken) and the juices run clear when the thickest part of the breast is pierced or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
- Meanwhile, whisk the remaining juice of 1 1/2 lemons, remaining 3 tablespoons olive oil, remaining 2 cloves grated garlic, 1 teaspoon of salt and a few grinds of black pepper together in a large bowl. Fold in the quinoa, tomatoes, cucumber, parsley, mint and dill until well combined. Serve the quail alongside the tabbouleh.
GRILLED POMEGRANATE CHICKEN WITH MANGO BBQ SAUCE
Grill season is officially upon us. Well, it's been upon us for a while...some days better tha others for grilling. I'm thinking the last "really cold" front has passed through and we've been enjoying some lovely weather as a result. This weekend we had my sister and her family over for dinner...we grilled out, ate on the deck and had a lovely evening hanging out. My husband grilled the chicken that I had marinated in the Hidden Valley Pomegranate Vinaigrette Dressing while I prepared the Mango BBQ Sauce on the stove and mixed up the salad...and watched everyone devour the homemade guacamole that my brother-in-law made for us all! A few notes about how to keep this meal on the inexpensive side...Chicken breast price - don't pay more than $1.99/pound! Meat is so expensive, so following the sale cycles and buying only when it's on sale is crucial to keeping meal and overall grocery costs down! BBQ Sauce - it's the time of year when the coupons for BBQ sauce are a plenty...and the sales are too! Be sure to use the coupon when the BBQ sauce is on sale for double whammy savings! Hope y'all enjoy this delicious smoky and slightly sweet grilled chicken dinner!
Provided by ElizabethKnicely
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the chicken breasts in pomegranate vinaigrette dressing for at least 2 hours, ideally overnight!
- Grill the marinated chicken breast for about 20-30 minutes, or until cooked through. Cooking time will cary based on thickness of the chicken breast.
- While the chicken breast is on the grill, prepare the Mango BBQ Sauce. Add the BBQ Sauce to a small saucepan and whisk in 1/2 cup of water. Stir in the chopped red onion and diced mango. Bring to bubbling over medium heat, then reduce heat to low and let simmer until the chicken is done grilling. Stir every few minutes.
- Serve Grilled Pomegranate Chicken with Mango BBQ Sauce -- ideally outside on the deck on a beautiful evening. :).
Nutrition Facts : Calories 513.4, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 1153.6, Carbohydrate 64.2, Fiber 3, Sugar 48, Protein 31.5
EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
- Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE
From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate.
Provided by Dreamgoddess
Categories Quail
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the quail and pat dry.
- Place in a shallow dish and pour the Italian dressing over the quail.
- Cover and marinate in the refrigerator for 8 hours, turning occasionally.
- In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
- Stir in the blackberry spread until smooth.
- Set aside 3/4 c for serving.
- Remove the quail and discard the marinade.
- Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
- To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.
Nutrition Facts : Calories 571, Fat 40, SaturatedFat 9.2, Cholesterol 150.8, Sodium 1044.2, Carbohydrate 6.7, Sugar 4.9, Protein 39.2
QUAIL WITH POMEGRANATE JUS
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes between you and an elegant, delicious meal that's sure to impress.
Categories Gourmet Christmas Poultry Quail Pomegranate Fruit Game Marinate Dinner Fall Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) or 4 (main course) servings
Number Of Ingredients 9
Steps:
- Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
- Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
- Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
- Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
- To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.
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GRILLED QUAIL WITH POMEGRANATE AND ORANGE GLAZE
From lindysez.com
Cuisine AmericanCategory Other Meats, PoultryServings 4Total Time 6 hrs 50 mins
- Step 1Rinse and pat dry the quail being sure to remove any pin feathers. Place in a non-reactive container.
- Step 2Prepare the Spice MarinadeMix together in a bowl the orange juice, soy sauce, ginger, pomegranate syrup, hot mustard, orange zest, and garlic. Reserve 2 tablespoons. Pour the spice mixture over the quail, rubbing it into all the crevices. Cover and marinate in the refrigerator for at least 6 hours (I did mine overnight). Let the quail stand for about a half an hour to come to room temperature prior to cooking.
- Step 3Prepare the Basting SauceIn a bowl, whisk together the orange juice, honey, pomegranate syrup, soy sauce, and reserved spice paste; blend well. Set aside 1/4 cup for spooning on at the end of cooking.
- Step 4Heat the grill to medium-high heat. Place the quail on the grill, not too close to the heat source, about 3 - 4 inches away, and grill, turning a few times until mostly cooked. When mostly cooked start basting with basting sauce; turning and basting until the quail are cooked through and nicely caramelized. Let sit for 5 minutes, then drizzle the reserved basting sauce over them. Serve.
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