Arnold Palmer Quail

posted in Main Entree

From the Kitchen of Lara Lyn Carter

In honor of the legend, Arnold Palmer, this unique quail recipe will become a favorite!


  • 4 Earl Grey Tea Bags
  • 12 ounces water
  • 1/2 cup lemon juice
  • 1 tsp. salt
  • 1 tsp. pepper
  • 8 Quail breast (I use Manchester Farm Quail)
  • 1/2 cup orange marmalade
  • 1/2 cup Wicker & Whisk Port Wine Mustard


Brew tea in the water and allow it to cool completely. Add the lemon juice to the tea chill. Arrange quail in a 9×13 baking dish. Pour the chilled tea mixture over the quail and allow them to marinate overnight in the refrigerator.

To make the sauce, mix the marmalade and mustard together. Cover the mixture and store in the refrigerator until ready to use.

Remove the quail from the marinade and pat them dry. Sprinkle the quail evenly with the salt and pepper. Grill the quail over medium/hot coals about 8 minutes per side. Arrange the quail on a platter and serve with the mustard sauce.