Grilled Quail Stuffed with Boudin and Charred Jalapeño Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender quail are stuffed with spicy boudin sausage, grilled to perfection, and served with a smoky charred jalapeño sauce that adds a Texas kick. This grilling recipe, ready in about 40 minutes, pairs whole quails, boudin sausage, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Remove bones from 8 oz boudin sausage and stuff evenly inside 4 whole quails. Brush each quail with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place quails on the grill and cook for 15-18 minutes, turning every 5 minutes until the skin is golden brown and juices run clear.
  3. Step 3: While quails grill, char 3 medium jalapeños directly on the grill for 5 minutes, turning occasionally until blackened and softened. Transfer jalapeños to a bowl, cover to steam for 5 minutes, then peel and seed.
  4. Step 4: Blend charred jalapeños with 2 garlic cloves, 1 tbsp lime juice, and 2 tbsp chopped cilantro until smooth, adding a pinch of salt to taste.
  5. Step 5: Serve each grilled quail drizzled with the charred jalapeño sauce, garnished with extra cilantro if desired.

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