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Muscadine-glazed Quail

  • Total Time: 1 hour 30 minutes
  • Yield: 4 people 1x


A simple muscadine balsamic glaze goes beautifully with grilled quail. I served this recipe at the James Beard House, and it is one of my favorites.


  • 8 quail
  • 1.5 TBS olive oil
  • 2 TBS kosher salt
  • 1.5 TBS ground black pepper
  • 1 TBS pink peppercorns, (lightly cracked)
  • 1 TBS granulated garlic
  • 1 tsp onion powder
  • 1 tsp chipotle powder

For the Glaze

  • 1 cup muscadine jelly
  • 1.5 TBS balsamic vinegar
  • 1 TBS rice wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper


For the Glaze

  1. In a small saucepan, mix all ingredients. Warm until the jelly has melted. Set aside.

For the Quail

  1. Preheat grill to a two-zone fire with a medium-hot zone and a cool zone. Oil Grates.
  2. In a mortar and pestle, lightly crush pink peppercorns. Add peppercorns, salt, black pepper, garlic, onion, and chipotle powder to a small bowl and stir to blend.
  3. Brush each quail with olive oil. Season all surfaces of quail, especially the skin side. Allow to sit 15 minutes, skin side up, before griling.
  4. Grill quail on both sides, starting with skin side down. Cook for 3 minutes, turn 45 degrees, cook for 1.5 minutes, flip quail over. Check the temperature on quail breasts. As the temperature is approaching 150 degrees, begin to brush each quail with glaze. Allow to finish cooking (165 degrees internal temperature.) Move quail to cool zone if necessary. Brush quail with glaze again right before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Dish