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D’Artagnan Grecian Grilled Quail

Manchester Farms
Course Main


  • 4 whole “spatchcocked” quail
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1 to 2 tablespoons fresh rosemary leaves
  • Salt and freshly ground black pepper to taste
  • Sliced lemon to garnish
  • Salt & Pepper to taste


  • Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.
  • Heat a gas or charcoal grill until hot.
  • Place quail skin side down and grill just until skin is nicely browned, 1 to 1 1½ minutes, then turn, close lid, and continue grilling until cooked through, 2½ to 3 minutes.
  • Remove and serve with lemon slices.