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BBQ brined quail

Quail has such a unique flavour… different to chicken with a beautiful texture. This recipe brings out that unique quail game flavour but requires some prep work as you create a brine to soak the quail before BBQ’ing on the Weber.
Serves 2 to 3 people.

  • Prep

    2.5 hours

  • Cooking

    15 mins





  • 4-10 Brisbane Valley butterfly quail
  • 3 litres water
  • 150g sugar
  • 150g salt
  • 1 orange, quartered
  • Fresh thyme
  • 4 cloves garlic


Step 1

Add water, sugar, salt, orange, thyme and garlic into a large pot and bring to the boil.

Step 2

Once boiled remove from heat and allow to cool to room temperature.

Step 3

Place the quail in the cooled mixture for two hours.

Step 4

After two hours remove and pat dry. Season with preferred seasoning and massage with olive oil.

Step 5

Put quail skin down on a hot BBQ plate and grill for 4 minutes, until golden brown.

Step 6

Turn quail and grill for 3 minutes.

Step 7

Close the lid and cook on low for a further 5 minutes. Cut in half, serve and enjoy.