Hebronville is a small border town in the heart of South Texas quail country. The region is famed for the wild quail that run through the scrub brush. These small game birds are quite the delicacy. Thank goodness for farm-raised quail. That makes these delicious birds much easier to come by. If quail are not split down the breast, ask the butcher to butterfly and flatten them for grilling.
Brined for flavor and to retain their juices, grilled quail make a wonderful dinner served on a bed of Frontera Grilled Onions and Peppers, with Charro Beans and Poblano Grits.
Makes 6 servings
12 farm-raised quail, split down the breast and pressed to lay flat on the grill
Enchilada Queen Seasoning Blend, as needed
Vegetable oil
Garlic Butter for Basting Quail (see here)
Rinse the quail. Place in plastic bags with zip seals or in a large shallow nonreactive pan. Pour the brine over the quail, seal or cover tightly, and refrigerate for 2 to 4 hours.
Drain the brine from the quail and discard the brine. Pat the quail dry with a paper towel.
Season the quail evenly on both sides with seasoning blend. Cover and allow to rest for about 1 hour.
Meanwhile, light a wood or hardwood charcoal fire at least 30 minutes before you are ready to cook. Coals are ready when covered with a light coating of gray ash. Or preheat a gas grill to medium-high. When ready to cook, rub the grill surface lightly with oil.
Place the quail on the preheated grill and cook for 3 to 5 minutes. Baste with Garlic Butter. Turn and cook for 3 to 5 more minutes, basting again.
Remove the quail to a flat roasting pan. Baste once more with Garlic Butter. Cover tightly with foil and set aside off the heat for about 10 minutes. Preheat the oven to 325°F. Test the quail for doneness: The juices should run clear when the thigh is pierced with a fork. If not quite done, place the covered roasting pan in the oven for 10 minutes. Serve immediately.