These quails are tender, mild, and cook in under 20 minutes. Here we’ve given them a quick marinade in fresh summer herbs, tart lemon, and a just a whisper of Dijon. They’re heavenly.
4 quails
1 teaspoon Dijon mustard
1 lemon, juice and zest
¼ cup olive oil
3 tablespoons chopped fresh mixed herbs, we used tarragon, chives, thyme, and chervil
Kosher salt and freshly ground black pepper
✔ Pat quail dry with paper towels, leave grill pins in. In a large bowl, whisk together Dijon, lemon juice, lemon zest, and olive oil. Stir in herbs.
✔ Add quail, turning to coat in the mixture. Cover and set aside for about 15 minutes. (The quail can be marinated for up to 4 hours if desired, just cover and refrigerate until ready to cook. Bring birds out of the fridge about 20 minutes before grilling.)
✔ Preheat a lightly oiled grill to medium-high. Place the quail on the grill breast side down, a few inches apart. Grill for about 3 minutes then carefully turn over and continue to grill until birds are just cooked through, about 3-4 minutes more.
✔ Remove to a platter to rest for 5 minutes. Serve with lemon wedges, if desired.
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