Entrée: United States – Grilled Spatchcocked Quail with Apricot-Mustard Glaze

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

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

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

2 whole quail, spatchcocked, about 11 oz total (310 g total)
Salt and black pepper to taste
2 tbsp (30 ml) olive oil, plus more for brushing
1 / 3 cup (80 ml) apricot preserves or 2 apricots, pureed
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) fresh thyme or rosemary, chopped
6 oz (170 g) shiitake caps
1 bunch asparagus, trimmed
Lemon wedges, for serving

Show original ingredient measurements

2 whole quail, spatchcocked, about 11 oz total (310 g total)
Salt and black pepper to taste
2 tbsp (30 ml) olive oil, plus more for brushing
1 / 3 cup (80 ml) apricot preserves or 2 apricots, pureed
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) white wine vinegar
1 tsp fresh thyme or rosemary, chopped
6 oz / 170 g shiitake caps
1 bunch asparagus, trimmed
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, whisk apricot preserves, Dijon, vinegar, herbs, and 1 tbsp (15 ml) olive oil; season with a pinch of salt and pepper.
2. Pat quail dry, season both sides with salt and pepper, and brush lightly with olive oil.
3. Preheat grill (or grill pan) to medium-high. Oil grates.
4. Grill quail skin-side down 3–4 minutes until well marked. Flip, brush with glaze, and cook 3–4 minutes more, glazing again, until just cooked through (about 160°F/71°C). Rest 5 minutes.
5. Toss shiitakes and asparagus with 1 tbsp (15 ml) olive oil, salt, and pepper. Grill 5–7 minutes, turning, until tender and lightly charred.
6. Warm any remaining glaze briefly and brush over quail; serve with the grilled vegetables and lemon wedges.

1. In a bowl, whisk apricot preserves, Dijon, vinegar, herbs, and 1 tbsp olive oil; season with a pinch of salt and pepper.
2. Pat quail dry, season both sides with salt and pepper, and brush lightly with olive oil.
3. Preheat grill (or grill pan) to medium-high. Oil grates.
4. Grill quail skin-side down 3–4 minutes until well marked. Flip, brush with glaze, and cook 3–4 minutes more, glazing again, until just cooked through (about 160°F/71°C). Rest 5 minutes.
5. Toss shiitakes and asparagus with 1 tbsp olive oil, salt, and pepper. Grill 5–7 minutes, turning, until tender and lightly charred.
6. Warm any remaining glaze briefly and brush over quail; serve with the grilled vegetables and lemon wedges.