Quail is the gateway to cooking game birds at home. It is small, quick, and far more forgiving than people expect.
Pasture-raised birds from a local Florida farm
Cook quail like a tiny chicken and you cannot go wrong. The birds are tender, the cook time is short, and the result feels far fancier than the effort involved. Here are three reliable methods.
1. Grilled quail
Brush your whole quail with oil and season simply. Grill over medium-high heat for about 4 to 5 minutes per side. The skin crisps fast, so keep an eye out for flare-ups and move the birds if the fat starts to flame.
2. Roasted quail
Roast at 450 degrees for 15 to 18 minutes. High heat and a short cook give you crisp skin and juicy meat. Rest the birds for 5 minutes before serving so the juices redistribute.
3. Spatchcocked quail
Cut out the backbone with kitchen shears and press the bird flat. It cooks evenly and quickly, which makes spatchcocking the move for a fast weeknight quail dinner.
How to know it is done
Quail is done at 165 degrees in the thickest part of the thigh. Because the birds are small, they cook fast, so start checking a couple of minutes early.
What to serve with quail
Quail loves a little acidity and char. Serve with a grain salad, roasted vegetables, or a simple pan sauce made from the drippings, a splash of stock, and a knob of butter.
Frequently asked questions
How many quail per person?
Plan on two whole quail per person for a main course, or one as an appetizer.
Does quail taste gamey?
Farm-raised quail is mild and tender, closer to a rich chicken than a strong game bird.
Our jumbo coturnix quail meat comes from a local Florida farm, never shipped from overseas. Pair it with quail eggs for a full quail dinner, and see our favorite quail egg recipes.
A simple marinade for quail
Quail loves bold flavor. Whisk together olive oil, garlic, lemon, a little honey, and fresh rosemary, and let the birds sit in it for thirty minutes before cooking. The honey helps the skin caramelize, the acid keeps the meat tender, and the herbs perfume the whole bird. This works for grilling, roasting, or spatchcocking equally well.
Make it a feast
Two whole quail per person, a grain salad, and a quick pan sauce turns a weeknight into something memorable. Quail feels fancy with almost no extra effort.
