Saffron and Citrus Marinated Quail

Saffron and Citrus Marinated Quail

Whole quail marinate in saffron, orange, and garlic, then grill until lightly charred and juicy.

Total 2 hr 47 min Makes 4 servings Calories 410/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

A pinch of saffron steeped in warm orange juice infuses this marinade with floral color and depth, while garlic and lemon add brightness to the small, delicate birds. Grilled or pan-seared quickly over high heat, the quail stay tender inside with crisp, golden skin. Serve as an elegant appetizer or a light dinner alongside couscous or a simple salad.

Ingredients

  • 8 whole quail, semi-boneless
  • 1/4 teaspoon saffron threads
  • 1/4 cup orange juice, warmed
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon orange zest
  • 4 cloves garlic, minced
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 orange, sliced into wedges, for serving

Method

  1. Crumble the saffron threads into the warm orange juice and let steep 10 minutes to release color and aroma.

  2. Whisk the saffron-orange juice with olive oil, lemon juice, orange zest, garlic, honey, cumin, coriander, salt, and pepper in a medium bowl.

  3. Pat the quail dry and place in a large zip-top bag or shallow dish. Pour the marinade over, turning to coat each bird thoroughly.

  4. Refrigerate and marinate the quail for at least 2 hours, turning once halfway through.

  5. Remove the quail from the refrigerator and let sit at room temperature for 15 minutes before cooking.

  6. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.

  7. Remove quail from the marinade, shaking off excess, and discard the used marinade.

  8. Grill the quail breast-side down for 5 minutes, then flip and grill 4 to 5 minutes more, until the skin is lightly charred and juices run clear.

  9. Transfer the quail to a platter and rest for 5 minutes before serving.

  10. Garnish with chopped parsley and serve with orange wedges on the side.

Related recipes

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Saffron and Citrus Marinated Quail

    A pinch of saffron steeped in warm orange juice infuses this marinade with floral color and depth, while garlic and lemon add brightness to the small, delicate birds. Grilled or pan-seared quickly over high heat, the quail stay tender inside with crisp, golden skin. Serve as an elegant appetizer or a light dinner alongside couscous or a simple salad.

    2 hr 47 min 4 servings 410 cal

    Ingredients

    • 8 whole quail, semi-boneless
    • 1/4 teaspoon saffron threads
    • 1/4 cup orange juice, warmed
    • 1/3 cup olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon orange zest
    • 4 cloves garlic, minced
    • 1 tablespoon honey
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1 orange, sliced into wedges, for serving

    Method

    1. 1

      Crumble the saffron threads into the warm orange juice and let steep 10 minutes to release color and aroma.

    2. 2

      Whisk the saffron-orange juice with olive oil, lemon juice, orange zest, garlic, honey, cumin, coriander, salt, and pepper in a medium bowl.

    3. 3

      Pat the quail dry and place in a large zip-top bag or shallow dish. Pour the marinade over, turning to coat each bird thoroughly.

    4. 4

      Refrigerate and marinate the quail for at least 2 hours, turning once halfway through.

    5. 5

      Remove the quail from the refrigerator and let sit at room temperature for 15 minutes before cooking.

    6. 6

      Preheat a grill or grill pan to medium-high heat and lightly oil the grates.

    7. 7

      Remove quail from the marinade, shaking off excess, and discard the used marinade.

    8. 8

      Grill the quail breast-side down for 5 minutes, then flip and grill 4 to 5 minutes more, until the skin is lightly charred and juices run clear.

    9. 9

      Transfer the quail to a platter and rest for 5 minutes before serving.

    10. 10

      Garnish with chopped parsley and serve with orange wedges on the side.