Quail is one of my favorite birds to cook and plentiful around the Southwest—a truly beautiful flavor and expression of poultry. This recipe pairs it with pomegranate, another ingredient in abundance in Arizona.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | 2 servings |
Ingredients
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 medium pomegranate, seeds only
- 1 minced small shallot
- Zest of 1 lemon
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- Two 4- to 4.5-ounce whole boneless or semiboneless quail, patted dry
- 1/4 cup soy sauce
- 1 lemon, halved
- 1 navel orange, halved
- One 2-inch piece fresh ginger, smashed to release flavor
- Neutral oil, such as canola or vegetable oil
- Kosher salt and freshly ground black pepper
Instructions
- For the pomegranate relish: In a small bowl, combine the parsley, mint, pomegranate seeds, shallot, lemon zest and lemon juice. Season to taste with salt and pepper and refrigerate until ready to use.
- For the grilled quail: In a large bowl, add the quail. Add the soy sauce, juice of the lemon and orange, juiced citrus halves and ginger. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours.
- Preheat your grill or grill pan to medium-high and oil the grill grates. Remove the quail from the marinade and pat dry. Rub the quail with 2 tablespoons oil and sprinkle with salt and pepper. Grill until charred and an instant-read thermometer registers 165 degrees F, about 5 minutes per side. Remove the quail and allow it to rest for 5 minutes before serving.
- When ready, place the quail on a platter and top with the pomegranate relish.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1108 |
| Total Fat | 62 g |
| Saturated Fat | 15 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 13 g |
| Sugar | 30 g |
| Protein | 88 g |
| Cholesterol | 308 mg |
| Sodium | 1986 mg |