Go Back
Butterflied Quail With An Orange Recipe

Butterflied Quail With An Orange Recipe

This Butterflied Quail With An Orange Recipe uses citrus, honey, garlic, and herbs for a bright, flavorful dish that’s easy yet feels restaurant-worthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine European-inspired / Continental
Servings 3
Calories 380 kcal

Equipment

  • Sharp kitchen knife (for butterflying the quail)
  • Cutting board
  • Mixing bowl
  • Small grater or zester
  • Citrus juicer (or just your hands!)
  • Heavy-bottom skillet or frying pan
  • Tongs
  • Spoon (for basting)
  • Plate for resting the quail
  • Kitchen shears (makes butterflying easier)

Ingredients
  

For the quail:

  • 4 whole quail
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

For the orange marinade/sauce:

  • 2 medium oranges zest and juice
  • 3 cloves garlic minced
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • ½ teaspoon chili flakes optional, but I love the little kick
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • 1 teaspoon fresh rosemary finely chopped

Optional garnish:

  • Fresh parsley
  • Orange slices
  • Extra zest

Instructions
 

Step 1: Prepare the quail

  • Start by butterflying the quail. Place each bird breast-side down and use kitchen shears or a sharp knife to cut along both sides of the backbone. Remove it, then press down gently to flatten the bird.
  • It might feel a bit unfamiliar at first, but once you do one, the rest become easier.
  • Season both sides with salt and pepper.

Step 2: Make the orange mixture

  • In a bowl, combine:
  • Orange zest
  • Fresh orange juice
  • Garlic
  • Honey
  • Soy sauce
  • Chili flakes
  • Thyme and rosemary
  • Mix everything well. Taste it—this is something I always do. You should get a balance of sweet, tangy, and slightly savory.

Step 3: Marinate

  • Place the quail in the bowl or a shallow dish and coat them with the orange mixture.
  • Let them marinate for at least 30 minutes. If you have more time, even better—up to 2 hours in the fridge works beautifully.

Step 4: Sear the quail

  • Heat a skillet over medium-high heat. Add olive oil and butter.
  • Once the butter melts and starts to foam, place the quail skin-side down. Press them gently so they make good contact with the pan.
  • Cook for about 4–5 minutes until the skin turns golden and slightly crisp.
  • Flip and cook the other side for another 3–4 minutes.

Step 5: Add the orange sauce

  • Pour in the remaining marinade. Let it simmer gently while you spoon the sauce over the quail.
  • This is my favorite part—the smell at this stage is just incredible. The orange caramelizes slightly, the garlic softens, and everything comes together beautifully.
  • Cook for another 2–3 minutes until the sauce thickens slightly.

Step 6: Rest and serve

  • Remove the quail from the pan and let them rest for a few minutes.
  • Spoon extra sauce on top and garnish with parsley or fresh orange slices.
  • Serve warm.
Keyword Butterflied Quail With An Orange Recipe