Lemon Thyme Quail Lemon Thyme Quail

Author: Canadian Living

The lemony thyme marinade mellows the robust taste of the quail.

  • Portion size 6 servings



In small bowl, whisk together thyme, oil, lemon juice, brandy, bay leaves, fish sauce, cumin, pepper, cloves and cayenne pepper; set aside.

Using kitchen scissors, cut quails down each side of backbone; remove backbone. Turn, breast side up. Press firmly on breastbone to flatten; tuck wings behind back. Place in large shallow glass dish. Pour marinade over quail, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)

Brush off bay leaves and place quails, skin side down, on greased grill over medium heat; close lid and cook, turning once, for about 20 minutes or until just a hint of pink remains inside and juices run clear when thigh is pierced.

Serve with lemon wedges to squeeze over top.

Nutritional facts <b>Per each of 6 servings with skin:</b> about

  • Sodium 285 mg
  • Protein 34 g
  • Calories 357.0
  • Total fat 23 g
  • Cholesterol 129 mg
  • Saturated fat 6 g
  • Total carbohydrate 1 g


  • Iron 51.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 10.0
  • Vitamin C 15.0
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Lemon Thyme Quail