Grilled herb quail with sweet & spicy “Plate Licker” sauce

Hey guys! If you tuned into Texas Brigades’ Facebook Live today you may have seen me cook up a tasty meal of herb grilled quail with this mouth watering sweet and spicy reduction. I’ve made sauces similar before but never written them down really so when I tested this sauce on Sunday I was super excited it turned out just the way I wanted it too. I must admit, after dinner, I ate the leftover sauce with a spoon from jar… yikes! It’s really good though, I promise. And so easy to make you’ll be wondering why you bought a premade sauce ever again.

You voted and I’ll be calling this “Plate Licker ” sauce from now on.

Don’t forget to tag Texas Brigades and use #conservationduringcovid if this inspired you to get outside and cook.

Qual Ingredients & Method

  • 4 skin on quail. You can butterfly them prior to marinating or just before cooking.
  • Olive oil
  • 2 garlic cloves, smashed
  • Herbs
  • Soaked wood skewers
  1. Marinate your quail in olive oil, garlic and herbs. If you don’t have fresh herbs you can use dried. I used fresh thyme, chives and rosemary. Marinate for at least an hour in the fridge.
  2. Skewer your quail. Get a hot fire and cook about 8 minutes per side or until the meat is firm and there is an internal temperature 165-170 degrees.

Sweet & Spicy “Plate Licker” sauce Ingredients

  • 4 TBSP butter
  • 1/4 cup Aged Balsamic Vinegar (I always use Salado Olive Oil Co.)
  • 1/4 cup beef or venison broth
  • 2 TBSP dijon mustard
  • 1 TSP garlic, grated or minced
  • 2 TBSP mesquite bean jelly (or substitute brown sugar)
  • 1 TSP cayenne pepper or to taste
  • Sea salt and pepper to taste


  1. Heat a cast iron skillet medium/ high heat.
  2. Add butter, then garlic. Saute for a minute or two making sure to not burn the garlic.
  3. Add balsamic, and dijon. Stir and bring to a gentle bubble.
  4. Add broth and reduce.
  5. Add cayenne, salt and pepper to taste.
  6. Add mesquite bean jelly. Stir until dissolved.
  7. Take skillet off heat and melt in 2 more tablespoons of butter. As the sauce sits in the warm skillet it’ll thicken slightly.
  8. Enjoy on grilled quail, feral hog, meatballs, and more!

Thanks so much for watching and reading. Be sure to tag #conservationduringcovid and let us know if you enjoyed this recipe!

Special thanks to:

Texas Brigades
South Texas Bobwhite Brigade
Lonestar Outdoor News
Texas Wildlife Association
Cameraman & Sous Chef: Adam Parma

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