Planked Quail

Planked Quail with Roasted Carrots

Quail are very small birds and they cook quickly, it important not to overcook to prevent them from being dry and chewy.

Serves – 4       Total cook time – 15 minutes

Although fairly mild, quail can have a gamey flavor which can be lessened by using a brine.


For the brine

  • 4 Quail, cleaned and rinsed, 4 oz average
  • ½ Cup Kosher Salt
  • ½ cup light brown Sugar
  • 1 gallon cold water, or enough to cover

For cooking

  • 1 Large grilling plank (we used these cherry planks)
  • 2 Tbs. Butter
  • 1 Tbs Kosher Salt
  • ½ Tbs. Black pepper
  • 8 medium Carrots, peeled


  1. Dissolve the salt and sugar in a little warm water, add the remaining cold water and the quails. The birds should be fully submerged.
  2. Refrigerate the quails overnight or for at least 8 hours.
  3. Preheat a grill or oven to 400°F and soak the plank in hot water for at least 15 minutes in hot tap water.
  4. Remove the quails from the brine and pat dry.
  5. Trussing is optional but recommended (see here) 
  6. Melt the butter and brush it onto the birds, season with the salt and pepper.
  7. Cut the carrots in half lengthwise and toss with the remaining butter.
  8. Place the quails and carrots on the plank and cook for 15 minutes, or to an internal temperature of 155°F.

Cherry Planked Quail

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