Pan Fried Garlic Quail

Name: Pan Fried Garlic Quail
Prep time: 10 min
Cook time: 12 min
Yield: 6-8

roubashahin.com.au

This pan fried garlic quail is simple, juicy, and full of flavour. Cook it on the stove, oven, or barbecue—whatever works for you.

PREP TIME

10 minutes (+30 minutes marinating)

COOK TIME

10–12 minutes

SERVES

6-8

About this recipe

This pan fried garlic quail is one of those recipes that looks impressive but is actually very simple to make. Traditionally, this dish is cooked over the barbecue, and honestly, that’s where it really shines. However, not everyone has access to a barbecue all the time, so I wanted to show you how to make the same flavours at home using a pan—or even the oven if you prefer.

What I love most about this pan fried garlic quail is how the marinade does all the work. Garlic, chilli, olive oil, and oregano come together to create something bold, simple, and full of flavour. This is exactly how we cook when we’re entertaining—minimal effort, but it always feels like a feast. If you enjoy this style of cooking, have a look at my barbecue blog article where I share how simple recipes with the right spices and herbs can turn into something really special.

And if quail isn’t your thing, you can easily use the same flavours on chicken. My oven roasted chicken chops are a great option—juicy, garlicky, and just as easy to make. It’s the same idea, just a different cut.

Ingredients

6-8 quails, butterflied and cleaned
4 garlic cloves
2 teaspoons minced
chilli paste
1⁄3 cup olive oil
Salt, to season
2 teaspoons dried oregano
Lemon wedges, to serve

Notes from Rouba

I usually buy my quail already butterflied and deboned—it saves so much time
Don’t overcrowd the pan or they’ll steam instead of crisp
Medium heat works best so they don’t burn
Always rest them for a few minutes before serving

Method

Step 1. Prepare the marinade and season the quail

Crush the garlic and chilli paste together in a mortar and pestle until it forms a rough paste. Slowly pour in the olive oil while mixing until everything comes together. Place the butterflied quails in a bowl, season them with salt and dried oregano, then pour the marinade over.

Step 2. Marinate the quail

Massage it in well so every part is coated. Leave to marinate for at least 30 minutes, or longer if you have time.

Step 3. Pan-fry the quail

Heat a large frying pan over medium heat and add a small drizzle of olive oil. Place the quails skin- side down and cook for 5–6 minutes until golden. Flip and continue cooking until fully cooked through. Always finish off with a squeeze of lemon!

Step 4. Alternative cooking methods

For the oven, preheat the oven to 180°C (fan-forced) (350°F) and cook the quails for 20–25 minutes, turning halfway. You can also cook them on the barbecue over low heat, flipping regularly until cooked through.

A FEW THINGS YOU’LL WANT TO KNOW

Can I cook this another way?
Yes. This recipe works beautifully on the barbecue, in the oven, or in a pan. The flavour stays the same—it’s just the cooking method that changes.

Do I have to marinate the quail?
Not necessarily. If you’re short on time, you can skip the marinade and use a spice rub instead. Just drizzle olive oil over the quail, coat with the spice rub, and cook. You can download my spice rub recipe here—it works perfectly with this.

How do I butterfly a quail?
Use kitchen scissors to cut along the backbone, remove it, then press the quail flat. That said, I usually buy mine already butterflied and deboned—it’s much easier.

Can I cook quail whole without deboning?
You can, but it’s better done in the oven. Cooking them whole in a pan can be tricky and uneven.

Can I make the marinade without a mortar and pestle?
Yes, a small food processor works just as well and is quicker if you’re making a larger batch.