Jalapeno Quail
Eruditely seasoned and marinated quail breasts wrapped with jalapeño strips and bacon, grilled to crispy perfection. These spicy, savory appetizers are perfect for parties, yielding 12 pieces for 4-6 people.
Equipment
- 1 Grill Set to medium indirect heat (~350°F/175°C)
- 1 Resealable plastic bag For marinating the rolls
- 1 Toothpicks To secure bacon wraps
Ingredients
- 2 large Jalapeno Peppers Halved, seeded, and cut into 12 strips total
- 1 pound Boneless Quail Breasts About 12 breasts
- 12 strips Bacon Thick-cut, nitrate-free preferred
- 16 ounces Italian Salad Dressing Olive oil-based, low-sodium preferred
Instructions
- Slice 2 large jalapeno peppers in half lengthwise, remove seeds and membranes (wear gloves to avoid irritation), and cut each half into three long strips to yield 12 strips total.
- Place one jalapeno strip widthwise across the center of each quail breast. Roll the quail breast tightly from a short side to encase the jalapeno. Wrap each roll with a bacon strip, securing it with a toothpick.
- Place the assembled rolls in a large resealable plastic bag. Pour 16 ounces of Italian salad dressing over the rolls. Seal the bag, turn to coat evenly, and refrigerate for 8 hours or overnight.
- Set up your grill for indirect medium heat (about 350°F/175°C) to ensure even cooking without burning the bacon.
- Remove the rolls from the bag, discarding the marinade. Place the rolls on the grill over indirect heat. Cover and cook for 16-20 minutes, turning occasionally, until the quail juices run clear (internal temperature of 165°F/74°C) and the bacon is crisp.
- Remove toothpicks (optional) and serve hot. Garnish with fresh parsley or cilantro for a pop of color.
Notes
For milder flavor, remove all jalapeno seeds; for spicier, leave some seeds. Serve with dipping sauces like ranch or barbecue to balance heat. Store fresh quail breasts in the fridge for 1-2 days or freeze for up to 6 months. Use thick-cut, nitrate-free bacon for best texture and flavor.