Tested till perfect Grilled Marinated Quail

Grilled Marinated Quail

Quail is especially delicious with Chimichurri Rojo, while grilled chicken breasts (recipe follows) are nicely accented with the fresh-tasting Chimichurri Verde. Basting poultry with an oil mixture is a great way to keep it moist while grilling. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Marinate: 4 hours
  • Cook time 12 minutes
  • Portion size 4 to 6 main-course servings


  • 1/4 cup 1/4cuplime juice
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 tbsp 2tbspminced fresh parsley
  • 2 tbsp 2tbspminced fresh oregano
  • 3 3cloves garlic, minced
  • 3 3bay leafbay leaves, torn
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tspground pepper
  • 1/4 tsp 1/4tspdried thyme
  • 6 6quail
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In large glass bowl, combine 3 tbsp (45 mL) each of the lime juice and oil; add parsley, oregano, garlic, bay leaves, salt, pepper and thyme.

Using kitchen shears, cut quail down each side of backbone; remove backbone (save for stockpot). Turn quail breast side up; press to flatten. Add to marinade, turning to coat. Cover and refrigerate for 4 hours.

In small bowl, combine remaining lime juice and oil. Place quail, skin side down, on greased grill over medium-high heat; close lid and grill, turning once and basting occasionally, until skin is crisp and juices run clear when thigh is pierced, 12 to 15 minutes.

For Chicken Lovers
Grilled Marinated Chicken Breasts
Replace quail with 3 boneless skinless chicken breasts. Sprinkle with additional salt and pepper before grilling, if desired.

Nutritional Information Per each of 6 servings: about

cal 267 pro 20g total fat 20g sat. fat 4g
carb 2g fibre 1g chol 66mg sodium 140mg
potassium 198mg

% RDI:

calcium 3 iron 29 vit A 7 vit C 7
folate 4
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