Makes 3-4 servings
8 whole quail
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 tablespoon honey
1 clove garlic, finely chopped
1 tablespoon olive oil
4-8 slices center cut bacon (optional)
Instructions: Heat grill to medium high heat and set up indirect grilling method (coals set aside to one side of grill). Season the quail with salt and pepper and set aside.
Mix together marinade of thyme, honey, garlic and olive oil and coat quail with mixture. If opting to wrap quail in bacon slices, apply bacon after coating the birds.
Grill the quail, breast-side down for about 4-5 minutes until nicely browned. Turn the quail, add another coating of marinade to the breast side and cook for another 4-5 minutes or until skin is crisped and browned. For bacon-wrapped birds, the quail is traditionally done when the bacon is fully cooked. Quail should be cooked to an internal temperature of 160 degrees.
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Take quail off the grill and allow to rest for 5 minutes prior to serving.
Per serving with Bacon: 625 calories, 42 g fat (12 g saturated fat), 197 mg cholesterol, 775 mg sodium, 6 g carbohydrates, 1 g dietary fiber, 4 g sugar, 54 g protein
Per serving without Bacon: 470 calories, 30 g fat (8 g saturated fat), 166 mg cholesterol, 217 mg sodium, 6 g carbohydrates, 1 g dietary fiber, 4 g sugar, 43 g protein