Grilled Quail with Alabama White BBQ Sauce
D'Artagnan | Yield: Serves 3-4
Both tangy and creamy, Alabama white sauce is traditionally served with smoked or grilled chicken, but this versatile and easy sauce is delicious on any grilled or smoked meat. Here we've paired it with succulent grilled quail that's perfect for a quick summer supper.
- 1/2 cup mayonnaise, preferably Duke’s
- 3 tablespoons apple cider vinegar
- 2 teaspoons water
- 1/2 teaspoon Worcestershire sauce
- Kosher salt
- 1/2 teaspoon garlic powder, divided use
- 1/2 teaspoon onion powder, divided use
- Freshly ground black pepper
- Hot sauce, we used Cholula
- 2 packs Semi-Boneless Quail
- ½ teaspoon smoked paprika
- Make the white sauce: In a small bowl, whisk together mayonnaise and vinegar until completely smooth. Whisk in water, Worcestershire sauce, ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon black pepper, and a few glugs of hot sauce. Set aside. Note: Sauce can be made a day ahead if desired.
- Bring quail out of the refrigerator about 20 minutes before you start cooking. Preheat a lightly oiled grill to medium-high.
- Pat quail dry with paper towels, leave grill pins in. Season with salt, pepper, remaining ¼ teaspoon garlic powder, ¼ onion powder, and smoked paprika.
- Place the quail on the grill breast side down, a few inches apart. Grill for about 3 minutes then carefully turn over and continue to grill until birds are just cooked through, about 3-4 minutes more. Remove to a platter to rest for 5 minutes.
- Dress with sauce and serve immediately with extra sauce on the side.
Recipe Tips: This sauce is traditionally used with smoked chicken and is delicious on all manner of smoked and grilled meats.