With small birds, I typically shy away from methods that require longer cooking times. Quail takes little time to cook through, and being lean, they can dry out easily. Grilling over direct, high heat was always my go-to method—until now. I’ve discovered the delights of smoked quail, and it’s the best I’ve cooked yet.
The little bit of smoke makes all the difference in taste, and with the Greek yogurt marinade, the entire bird stays moist and tender. I’ve used this method for grilling chicken and rabbit before—so why not quail? The acidity helps to tenderize the birds, while the longer marinating time allows moisture and salt to penetrate. I’d marinate the quail for as long as 24 hours, but you can get away with overnight. The results were well worth the wait.
Quail is a finger food, so keep plenty of cold beer within reach of greasy hands.
The Greek marinade for the quail helps them stay moist and tender while cooking. (Photo courtesy of Jenny Nguyen-Wheatley) Lemon-Paprika Smoked Quail Recipe
Serves: 4 Prep time: 8-24 hours Cook time: 1 hour
Ingredients:
8 whole quail, skin on 2 lemons, cut in half Yogurt Marinade Ingredients:
8 ounces of plain Greek yogurt 8 cloves of garlic, minced 2 teaspoons of dried oregano, separated 1 teaspoon of dried basil Grated zest of 1 lemon Juice of 1 lemon 1 tablespoon of olive oil 1½ teaspoons of kosher salt, plus extra Basting Sauce Ingredients:
¼ cup of olive oil ½ teaspoon of dried oregano ½ teaspoon of Hungarian paprika ½ teaspoon of dried basil ¼ teaspoon of garlic powder Directions:
With kitchen shears, remove the backbone from each quail. Turn them breast-side up and flatten with the palm of your hand to break the wishbone, thus spatchcocking them. This preparation will allow the quail to sit flat on the smoker grates and also help them cook evenly. In a bowl, combine marinade ingredients. Transfer spatchcocked birds to a zip-top bag and pour in the marinade. Massage the bag to evenly distribute the marinade and refrigerate for at least 8 hours but no longer than 24. Flip the bag occasionally. Take the quail out of the refrigerator 1 hour prior to cooking. Preheat smoker to 275° Fahrenheit. Meanwhile, brush excess yogurt marinade off each quail and lay them on a cookie sheet or large plate. Sprinkle a small amount of salt over the quail. In a small saucepan, combine the basting sauce ingredients and heat until warm. When your smoker is ready, brush each quail with the basting sauce. Lay the birds onto the smoker along with 2 halved lemons, close the lid and smoke for 1 hour at 275°. After the hour and before taking the birds off the smoker, baste them again with leftover sauce. Serve immediately with smoked lemons on the side.
