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Butterflied Quail With An Orange Recipe

Butterflied Quail With An Orange Recipe

Olivia Brooks
A warm and easy Butterflied Quail With An Orange Recipe made with citrus, herbs, garlic, and butter that feels fancy but cooks beautifully in your own kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 2
Calories 420 kcal

Equipment

  • Sharp chef’s knife or poultry shears
  • Cutting board
  • Small bowl for marinade
  • Zester or fine grater
  • Citrus juicer (or your hands, honestly)
  • Oven-safe skillet or roasting pan
  • Tongs
  • Aluminum foil
  • Meat thermometer (optional but helpful)

Ingredients
  

  • 4 whole quail cleaned
  • 2 large oranges juice + zest
  • 3 tablespoons olive oil
  • 3 cloves garlic finely minced
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 teaspoon fresh rosemary finely chopped
  • ½ teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon butter
  • Optional: chili flakes for gentle heat

Instructions
 

Butterfly the Quail

  • Place the quail breast-side down. Using poultry shears or a sharp knife, cut along both sides of the backbone and remove it. Flip the quail over and press down firmly on the breastbone until it flattens.
  • Don’t rush this part. Take your time. It’s a tactile moment that connects you to the food.

Make the Orange Marinade

  • In a bowl, whisk together:
  • Orange juice
  • Orange zest
  • Olive oil
  • Garlic
  • Honey
  • Herbs
  • Smoked paprika
  • Salt and pepper
  • The smell alone will tell you you’re on the right path.

Marinate

  • Rub the marinade generously over the quail, making sure it gets into every crevice. Let it rest for at least 30 minutes, or up to 4 hours in the fridge.
  • This step is where the magic starts quietly happening.

Preheat and Sear

  • Preheat your oven to 425°F (220°C).
  • Heat an oven-safe skillet over medium-high heat. Add a drizzle of olive oil and place the quail skin-side down. Sear until golden and crisp, about 3–4 minutes.
  • You’ll hear that gentle sizzle. That’s flavor forming.

Roast

  • Flip the quail, add butter and a few thin orange slices if you like, and transfer the skillet to the oven. Roast for 8–10 minutes, until cooked through.
  • Let them rest for 5 minutes before serving.
Keyword Butterflied Quail With An Orange Recipe