Entrée: United States – Grilled Quail with Balsamic Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 12 min

Additional 2 min

Total 19 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 whole quails, cleaned
1 / 4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) honey
2 tbsp (30 ml) olive oil
1 tsp (5 ml) Dijon mustard
Salt and pepper to taste
A pinch red pepper flakes (optional)
Fresh parsley, chopped for garnish

Show original ingredient measurements

4 whole quails, cleaned
1 / 4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) honey
2 tbsp (30 ml) olive oil
1 tsp Dijon mustard
Salt and pepper to taste
A pinch red pepper flakes (optional)
Fresh parsley, chopped for garnish

Instructions

1. In a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer until syrupy, about 5 minutes. Set aside.
2. In a separate bowl, mix olive oil, Dijon mustard, salt, pepper, and red pepper flakes.
3. Coat the quails with the olive oil mixture, ensuring they're fully covered.
4. Preheat the grill to medium-high heat.
5. Grill the quails for 4-5 minutes on each side, or until they're cooked through and have nice grill marks.
6. Brush the grilled quails with the balsamic glaze during the last minute of cooking.
7. Remove from grill, let rest for a couple of minutes, and serve garnished with freshly chopped parsley.