Citrus Honey Glazed Roasted Quail

Name: Citrus Honey Glazed Roasted Quail
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup orange juice; 2 tbsp honey; 1 tbsp lemon juice; 1 tbsp soy sauce; 1 tsp orange zest; 1/2 tsp fresh ginger, grated; 8 semi-boneless quail; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 4 sprigs fresh thyme

45 min 4 servings Medium

All Recipes

Petite quail roasted until golden and lacquered with a citrus honey glaze — an elegant game bird perfect for special dinners.

Prep

15 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Citrus Honey Glazed Roasted Quail are tiny but incredibly flavorful birds that cook in a fraction of the time of larger poultry. A bright glaze of orange juice, honey, and lemon pairs beautifully with the delicate, slightly gamey meat. Grilled or roasted at high heat, they develop a gorgeous golden-brown, lacquered skin.

Instructions

Make the glaze

Combine orange juice, honey, lemon juice, soy sauce, orange zest, and ginger in a small saucepan. Simmer for 5 minutes until slightly thickened. Reserve half for serving.

Prep the quail

Pat quail dry. Rub with olive oil and season inside and out with salt, pepper, and garlic powder. Tuck a sprig of thyme into each cavity.

Sear

On a hot grill or in a cast iron skillet, sear quail breast side down for 3-4 minutes until the skin is deeply golden and crispy.

Glaze and roast

Flip quail breast side up. Brush generously with the citrus honey glaze. Transfer to indirect heat (or a 425°F oven) and cook for 12-15 minutes until the internal temperature of the thigh reaches 160°F, brushing with more glaze every 5 minutes.

Pro tip: Quail cook very fast — check temperature early and often to avoid overcooking these small birds.

Rest and serve

Rest for 5 minutes. Drizzle with the reserved clean glaze. Serve two quail per person.

Serving Suggestions

Serve two quail per person with the remaining glaze drizzled over the top. Pair with wild rice pilaf and grilled asparagus for an elegant meal.

Nutrition per serving

320

Calories

28g

Protein

18g

Fat

A whole chicken flattened for even cooking, rubbed with fresh herbs, and roasted on the grill for crispy skin and juicy meat in half the time.

Medium70 min

See the recipe

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