Grilled quail with spices and maple

Grilled quail with spices and maple

Servings : 4

Directions : 15 minutes

Cook in : 15 minutes



8 royal quails (1 kg), partially boned*
Salt, pepper
90 ml (⅓ cup + 2 tsp) of canola oil
60 ml (¼ cup) of lemon juice
30 ml (2 tbsp) of maple vinegar
60 ml (¼ cup) of maple chicken rub
Maple fleur de sel
Lemon wedges
(8 metal skewers)

*You can find boneless breasted quails in some grocery stores. Or, ask your butcher to prepare them for you. This way, butterflied, they will cook faster, thereby reducing dryness.



  1. Salt and pepper the quails. Place them in a large freezer bag.
  2. Mix together the oil, lemon juice, maple vinegar and the maple chicken rub. Pour into the bag with the quails. Gently massage the quails to coat them well with the marinade. Hermetically seal the bag. Refrigerate for at least 2 hours or, ideally, until the next day.
  3. Drain the quails and set aside the marinade.
  4. Preheat the barbecue to medium-high heat.
  5. Spear the flattened quail onto two metal skewers for easier handling while grilling. Add a second quail to the two same skewers. Repeat with the remaining quails using the other skewers.
  6. Place the quail skewers, flesh side down, on the generously oiled barbecue grill. Cook with the lid closed for approximately 4 minutes. Avoid flames.
  7. Reduce the heat to medium beneath the quails. Brush on the marinade and turn the quails gently so as not to tear the legs and continue cooking for another 4 minutes.
  8. Brush the quails with the marinade and continue cooking 1 to 2 minutes on each side, or until the meat is done and the skin is nicely browned.**
  9. Season with maple fleur de sel. Garnish with lemon wedges.

    **Continue cooking over indirect heat as needed.

    Suggested side dishes
    Serve with labneh and a mint and cranberry couscous. At the end of the couscous cooking time, add whole sweetened dried cranberries or cranberry, maple and nuts baked brie toppings.