Pan Grilled Quail

PAN GRILLED QUAIL 
So easy and so delicious! It's my new favorite 20 minute weeknight recipe :) 

I use a weighted cast iron grill pan, that I preheat well over medium low heat to simulate a grill, but you could just as easily grill these too or even put them in a plain old cast iron pan, but I do recommend weighting them with a bacon weight (or a clean brick if that's what you have)

I season the quail with my favorite multipurpose rub (premix, makes enough for several meals):
1 Tb. sea salt
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. sweet paprika
1 tsp. garlic powder
1 tsp. lemon pepper seasoning
1 tsp. coriander
1 tsp. dried oregano 

​I really like to sprinkle the quail with a little bit of white vinegar, this step is optional but I really like the flavor and it helps the seasoning stick to the birds better. Just don't let it sit on the quail (have you ever made ceviche? same concept) 

Place the birds side down in the hot pan and place the weight on top. Pan should be hot enough to be sizzling, but still on medium low heat. let cook for about 8-10 minutes. remove weight and turn birds to the other side. you should have a nice grill marks and caramelized skin. place weight back on top and cook for about 8-10 minutes on second side. when time is up, turn off heat. I like to leave the weight in place but let it sit for about 5 minutes to "rest" so that when you serve them they are juicier. 

shown in picture with a simple saute of kale, onions, bell peppers and cherry tomatoes with goat cheese (and fresh baked bread, not shown)