Grilled Quail with Citrus-Muscat Sauce

Name: Grilled Quail with Citrus-Muscat Sauce
Ingredients: 1 teaspoon Kosher or sea salt; 1 small shallot, chopped; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; Grated zest and juice of 1 lime; Grated zest and juice of 1 large orange; 2 tablespoons olive oil; Citrus-Muscat Sauce; 8 partially boned quail, at least 5 ounces each; 1 teaspoon Kosher or sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Farm-raised quail are delicate in flavor and benefit from marinating. Here, a citrus-based marinade and sauce complement nicely. Partially boned quail can be ordered ahead from a good butcher shop. For sources.

Ingredients

Marinade

2 tablespoons olive oil
Grated zest and juice of 1 large orange
Grated zest and ju

Main course
Gluten-free

Method

In a medium bowl, mix together the olive oil, orange zest, orange juice, lime zest, lime juice, thyme, shallot, and salt. Add the quail and store, covered, in the refrigerator for 2 hours, turning occasionally. You can make the Citrus-Muscat Sauce while the quail are marinating. Remove the quail from the marinade, reserving the marinade for basting.

On a charcoal or gas grill, cook the