Sonoran Desert-Inspired Grilled Quail with Citrus-Chili Marinade

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Juicy grilled quail marinated in a bright citrus and chili sauce, capturing the vibrant flavors of the Sonoran Desert landscape. This Latin American-inspired Mardi Gras recipe, ready in about 30 minutes, pairs whole quail, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 15 min Cook: 15 min Serves 4 Latin American cuisine 250 cal/serving

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Ingredients

4 (about 4 oz each) whole quail
1/4 cup fresh orange juice
2 tbsp fresh lime juice
1 tsp chipotle chili powder
1/2 tsp ground cumin
3 tbsp olive oil
2 cloves minced garlic
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 1 tsp chipotle chili powder, 1/2 tsp ground cumin, 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a vibrant marinade.
Step 2: Place 4 whole quail (about 4 oz each) in a sealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably 3 hours, turning occasionally.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove quail from marinade and shake off excess. Grill for 5-6 minutes per side until skin is charred and internal temperature reaches 165°F.
Step 4: Transfer quail to a platter, garnish with 2 tbsp chopped fresh cilantro, and serve immediately.