Quail in the Limelight

Elevate your dining experience with "Quail in the Limelight," a showstopping dish that pairs tender, golden-seared quail with a tangy and sweet lime glaze. This gourmet recipe combines freshly squeezed lime juice, aromatic thyme, and a drizzle of honey for a perfectly balanced flavor profile that’s both sophisticated and vibrant. Oven-roasted to succulent perfection and basted with a luscious lime-infused pan sauce, the quail is finished with a rich reduction of butter and chicken stock for an irresistibly glossy finish. Perfect for an intimate dinner or a special occasion, serve this elegant dish with roasted vegetables or a zesty citrus salad to complete the meal. Ready in under an hour, this recipe delivers a gourmet dining experience from the comfort of your home.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Quail (whole, cleaned)
• 4 tablespoons Lime juice (freshly squeezed)
• 2 teaspoons Lime zest
• 3 tablespoons Honey
• 2 tablespoons Soy sauce
• 3 tablespoons Olive oil
• 2 cloves Garlic (minced)
• 4 sprigs Fresh thyme
• 2 tablespoons Butter
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper (freshly ground)
• 0.5 cups Chicken stock

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Rinse and pat dry the quail. Season them with salt and black pepper, both inside and out.

Step 3

In a small bowl, whisk together the lime juice, honey, soy sauce, and lime zest to create the glaze.

Step 4

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Step 5

Sear the quail on all sides until golden brown, about 2–3 minutes per side. Remove the quail and set aside.

Step 6

Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic until fragrant, about 1 minute.

Step 7

Pour in the lime glaze mixture, stirring to combine, and let it simmer for 2 minutes.

Step 8

Return the quail to the skillet, spoon some of the glaze over them, and add the fresh thyme sprigs.

Step 9

Transfer the skillet to the preheated oven and roast the quail for 15–20 minutes, occasionally basting with the pan juices for maximum flavor.

Step 10

Once the quail are cooked through (internal temperature of 165°F/74°C), remove them from the skillet and let them rest on a plate, loosely covered with foil.

Step 11

Place the skillet back on the stovetop over medium heat. Add the chicken stock and butter, stirring to deglaze and reduce the sauce until it thickens slightly, about 3–4 minutes.

Step 12

Plate the quail and drizzle the lime-infused sauce over them. Garnish with additional lime zest or thyme, if desired.

Step 13

Serve warm with your favorite sides, such as roasted vegetables or a citrus salad.

Nutrition Facts

Serving size	820.1 grams (820.1g)

Amount per serving	% Daily Value*
Calories	1410

Total Fat 87.10g	112%
Saturated Fat 25.30g	127%
Polyunsaturated Fat 4.70g
Cholesterol 356mg	119%
Sodium 2750mg	120%
Total Carbohydrate 63.70g	23%
Dietary Fiber 1.90g	7%
Total Sugars 53.90g
Protein 94.90g	190%

Vitamin D 5IU	23%
Calcium 130mg	10%
Iron 17mg	96%
Potassium 1151mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 26.8%

Carbs: 18.0%