You’ll love this recipe, it’s a favorite at my family gatherings! If you’re just starting out with cooking quail, this is a fantastic way to explore.
The glaze is incredibly quick to whip up and doubles as a marinade for the meat. It’s a simple dish with amazing flavors. Plus, the butterflied quail cooks in less than 20 minutes, making it perfect for when you need dinner on the table fast!
You’ll be amazed at how quick and easy this dish is to whip up! Since the quail are butterflied and partially de-boned, they cook in no time. Whether you’re firing up the grill or using your oven’s high heat setting, these quail turn out beautifully. The high heat the skin a lovely color and char that boosts the flavor while keeping the meat perfectly tender.
INGREDIENTS :
- 8 butterflied quail (enough for 6-8 servings)
- 2 tbsp extra virgin olive oil
- 2 tablespoons fresh orange juice
- 2 tablespoons of sweet brown sugar
- 4 peeled garlic cloves
- 1 tablespoon ground cumin
- 1 tsp sea salt
Craving more delicious poultry recipes? Along with this flavorful butterflied quail with an orange glaze, don’t miss our standout chicken dishes that readers are loving right now! Try our Crispy Parmesan Chicken Breast for a golden, cheesy crust, the smoky-sweet Huli Huli Hawaiian Grilled Chicken, or the irresistible Honey Garlic Chicken that’s sticky, savory, and perfect over rice.
HOW TO MAKE :
Whipping up the marinade or glaze for this recipe is a breeze! You only need six simple ingredients, mixed together in a bowl, and then massaged lovingly into the quail. You can get straight to cooking if you’re in a rush, or let the flavors mingle by marinating it for hour in the fridge. Just remember to take it out about 15 minutes before cooking to let it come to room temperature.
You can’t go wrong with the scrumptious blend of orange, cumin, and brown sugar—it’s perfect for any kind of poultry!
To get that perfect crispy skin while keeping the quail juicy, pop them in the oven at a sizzling 250°C (500°F). They only need about 10 minutes before you take them out for a quick basting with some extra marinade to get that delicious glaze. A little trick I love is to rotate the tray when you put it back in. This way, all the quail cook evenly, despite those pesky hot spots we all have in our ovens!
I paired the quail with roasted potato cubes and baby carrots, but they’d also be amazing with a potato or carrot puree. You could even try serving them with a grain salad or a fresh green salad for something different!
I’m sure you’ll love this recipe just as much as we do! It’s such a simple and tasty way to savor quail. Perfect for a laid-back family dinner or when you’ve got friends visiting. Enjoy!
Pro Cooking Tips for Butterflied Quail With an Orange:
Pat the quail dry before glazing.
Moisture is the enemy of crisp skin. Pat the quail completely dry with paper towels before applying the glaze to ensure a caramelized, lacquered finish — not steamed skin.
Use a citrus zester, not a grater.
For maximum orange flavor, use a microplane to zest the orange finely. The zest carries essential oils that infuse the glaze with far more punch than juice alone.
Toast the cumin seeds.
Toast whole cumin seeds in a dry pan, then grind. This step unlocks a smoky depth that pre-ground cumin just can’t match. Huge difference in flavor.
Glaze in layers.
Apply the glaze in two to three light layers during the final stages of cooking. This builds flavor without burning the sugars — and gives that irresistible sticky finish.
Rest before slicing.
Let the quail rest for 5–7 minutes after cooking. This keeps the juices locked in and ensures tender meat with every bite.
SOME QUESTIONS :
What does butterflying a quail mean and why is it used in this recipe?
Butterflying a quail means removing the backbone so it lays flat. This technique allows for even cooking and gives more surface area for the orange, cumin, and brown sugar glaze to caramelize beautifully.
Can I substitute another bird if I don’t have quail?
Yes. While quail offers a unique, tender bite, you can substitute Cornish hen or even chicken thighs. Just adjust cooking times since these cuts are thicker.
What does the orange, cumin, and brown sugar glaze taste like?
It delivers a bold mix of tangy citrus, earthy spice, and deep sweetness. The glaze complements the gamey richness of quail with a sweet-savory balance that’s both gourmet and approachable.
How do I know when quail is fully cooked?
Quail cooks quickly due to its small size. Look for a golden-brown glaze with slightly crispy skin and an internal temperature of 165°F (74°C). It should be juicy but not pink.
Is this recipe spicy?
No, this glaze is more sweet and aromatic than spicy. If you’d like a kick, you can add a pinch of cayenne or chili flakes to the glaze without overpowering the original flavor profile.
Can I grill instead of roast the butterflied quail?
Absolutely. Grilling works beautifully for this recipe. Just ensure the glaze is applied toward the end to prevent burning from the sugar content.
What are the best sides to serve with this dish?
Try a citrus-herb couscous, roasted root vegetables, or a fennel-orange salad to enhance the Middle Eastern flavor profile. A light red wine like Pinot Noir pairs perfectly too.
How far in advance can I prepare the glaze or marinate the quail?
You can make the glaze up to 3 days in advance. For best flavor, marinate the quail with a portion of the glaze for at least 2 hours or overnight.
Is this recipe gluten-free?
Yes! The ingredients are naturally gluten-free. Just ensure any added stock or seasoning blends are certified gluten-free to be safe
Can I use this glaze on other meats?
Definitely. The orange-cumin-brown sugar glaze works wonderfully on pork chops, duck breasts, or even tofu for a vegetarian twist.
Butterflied Quail with an Orange, Cumin and Brown Sugar Glaze
Ingredients
- 8 butterflied quail enough for 6-8 servings
- 2 tbsp extra virgin olive oil
- 2 tablespoons fresh orange juice
- 2 tablespoons of sweet brown sugar
- 4 peeled garlic cloves
- 1 tablespoon ground cumin
- 1 tsp sea salt
Instructions
- Preheat the oven to 250°C (500°F). Line an oven tray with baking paper (saves on cleaning the glaze off later).
- For the Marinade: Add the extra virgin olive oil, orange juice, brown sugar, crushed garlic, cumin and sea salt to a small bowl and mix well with a small whisk or spoon to combine.
- Place the butterflied quails into a large glad bag or into a large lasagne dish and pour the marinade over them. Massage the marinade into the quail. This can be done by sealing the bag and massaging the outside of the bag or, use clean or gloved hands to massage the quail in the dish. At this stage, you can cook the quail straight away, or pop them into the refrigerator (cover the dish or place the glad bag onto a plate) for a few hours. I like to bring my quail out of the fridge and leave it on the bench for 15 minutes to come to room temperature before cooking.
- Arrange the quail on the oven tray in a single layer, skin side down. Keep the leftover marinade from the bag for basting. Lightly season the quail with extra salt, keeping in mind the marinade already contains salt. Flip them over and lightly season the skin side as well.
- Place the tray in the preheated oven and roast for 10 minutes. Remove it and brush the quail with the remaining marinade using a basting brush. Rotate the tray when returning it to the oven, allowing the qu to cook evenly. Continue roasting for another 5-10 minutes until the skin is beautifully browned and the quail is cooked through but still slightly pink on the inside. In my oven, it required just 5 additional minutes, making the total cooking time 15 minutes. Let the quail rest for 5 minutes before serving. Enjoy the quail hot or warm.
Notes
- Calories: 310 kcal
- Total Fat: 19g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 470mg
- Total Carbohydrates: 9g
- Dietary Fiber: 0.5g
- Sugars: 6g
- Protein: 27g
Note: Nutrition values are approximate and based on standard ingredients.
Notes
Quail is a delightful game bird known for its delicate and sweet flavor. Being on the smaller side, quail doesn’t require much cooking time at all. Interestingly, quail breasts can be enjoyed with a hint of pink in the middle.