Texas Grilled Quail Plate
Texas Hill Country hunting tradition reading semi-boneless quail rubbed in coffee and ancho then grilled hard for crisp skin, plated over a charred corn and pinto bean succotash with a bourbon-molasses glaze for the Lone Star State weekend hunting cabin grill plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat quail dry. Shuck corn and halve both limes. Finely chop red onion and mince garlic. Pick cilantro. Mix ancho chile powder, espresso, cumin, smoked paprika, cayenne, 0.75 tsp salt, and black pepper. Brush quail with 2 tbsp oil, press rub into every surface. Simmer bourbon, molasses, brown sugar, vinegar, and 0.25 tsp salt over medium 4-5 minutes until syrupy.
Char
Heat large grill pan over medium-high 4 minutes. Brush corn with remaining 2 tbsp oil. Grill corn in batches if needed, 6-7 minutes rolling every 90 seconds until kernels char. Lift to board and slice kernels off cobs.
Build
Sauté red onion and garlic in butter over medium 3 minutes until softened. Add pinto beans, corn kernels, and 0.25 tsp salt; cook 3 minutes until heated through.
Grill
Lay quail breast-side down on medium-high grill pan 4 minutes undisturbed (work in batches if your pan is crowded). Flip, brush with bourbon glaze, grill 4-5 minutes more until internal temp reads 160F at thigh.
Rest and plate
Lift quail to board and rest 4 minutes. Brush with remaining glaze. Divide succotash between two plates, lay one quail over each portion, spoon glaze across, scatter cilantro, rest lime half on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.