Barbecued Peach-Jalapeno Quail

Written by Jenny and Rick Wheatley

Prep Time: 10 min - Cook Time: 1 hour

With peaches and warm weather in season, this sweet and spicy barbecued quail recipe is one to try this summer – along with a cold glass of sangria.

If you own a pellet grill, these quail are super easy to prepare, and there’s no rush on them. One hour at low heat gives you enough time to add a little smoke onto the birds – without drying them out. Also, I like this cooking method because it allows me time to get the rest of my meal ready.

Two quail per person will do with additional sides; three quail per person for big eaters. To serve the glaze as a sauce for dipping, double the recipe.

Ingredients

Barbecued Peach-Jalapeno Quail

8 whole, plucked quail

Kosher salt, to taste

1 tsp paprika

2 to 3 tbsp olive oil

2 large fresh basil leaves

4 firm fresh peaches

Glaze

1 cup(s) peach preserves

1 large jalapeno, minced

1 tbsp balsamic vinegar

1/4 tsp garlic powder

1 tbsp soy sauce

1/2 tsp kosher salt

Instructions

Step #1 Preheat grill to 275 degrees for indirect-heat cooking. If using charcoal, place hot coals to one side of the grill and keep that side open in case you need to add more coals; the quail will take 1 hour to cook at low heat. Meanwhile, combine glaze ingredients in a saucepan and bring to a simmer, and then set aside

Step #2 With kitchen shears, cut through the backs of each quail. With breast side up, flatten each bird with the palm of your hand to spatchcock. Pat birds dry with paper towels, coat with olive oil and season generously with kosher salt and dusting of paprika.

Step #3 Place quails breast side up on the grill, away from direct heat, and baste with the peach-jalapeño glaze. Close the lid and cook for 30 minutes at 275 degrees.

Step #4 Cut peaches in half, remove the pits and lightly coat the cut side with oil. After 30 minutes of cooking, baste the quail again and add peaches to the grill cut side down. Close lid and cook for an additional 20 minutes.

Step #5 Next, move peaches and quail, breast side down, over to direct heat and cook for 10 more minutes. Take quail and peaches off the grill and baste both with glaze. Lightly season grilled peaches with salt. Garnish with thinly sliced basil. Serve immediately with other finger foods on the side.

Recipe Card

Barbecued Peach-Jalapeno Quail

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Prep Time: 10 min - Cook Time: 1 hour

Ingredients

Barbecued Peach-Jalapeno Quail

8 whole, plucked quail

Kosher salt, to taste

1 tsp paprika

2 to 3 tbsp olive oil

2 large fresh basil leaves

4 firm fresh peaches

Glaze

1 cup(s) peach preserves

1 large jalapeno, minced

1 tbsp balsamic vinegar

1/4 tsp garlic powder

1 tbsp soy sauce

1/2 tsp kosher salt

Instructions

Step #1 - Preheat grill to 275 degrees for indirect-heat cooking. If using charcoal, place hot coals to one side of the grill and keep that side open in case you need to add more coals; the quail will take 1 hour to cook at low heat. Meanwhile, combine glaze ingredients in a saucepan and bring to a simmer, and then set aside

Step #2 - With kitchen shears, cut through the backs of each quail. With breast side up, flatten each bird with the palm of your hand to spatchcock. Pat birds dry with paper towels, coat with olive oil and season generously with kosher salt and dusting of paprika.

Step #3 - Place quails breast side up on the grill, away from direct heat, and baste with the peach-jalapeño glaze. Close the lid and cook for 30 minutes at 275 degrees.

Step #4 - Cut peaches in half, remove the pits and lightly coat the cut side with oil. After 30 minutes of cooking, baste the quail again and add peaches to the grill cut side down. Close lid and cook for an additional 20 minutes.

Step #5 - Next, move peaches and quail, breast side down, over to direct heat and cook for 10 more minutes. Take quail and peaches off the grill and baste both with glaze. Lightly season grilled peaches with salt. Garnish with thinly sliced basil. Serve immediately with other finger foods on the side.

About the Author

Jenny and Rick Wheatley

Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.