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Air Fryer Quail With Honey and Thyme – Simple, Juicy, and Elegant

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 whole quail, spatchcocked or left whole (about 4–6 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon honey, plus more for drizzling
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • Salt, to taste (about 1 teaspoon kosher salt)
  • Freshly ground black pepper, to taste
  • Cooking spray or a light brush of oil for the air fryer basket
  • Lemon wedges and extra thyme, for serving (optional)

Method
 

  1. Prep the quail: If your quail aren’t already spatchcocked, you can cook them whole. For faster, more even cooking, use kitchen shears to cut along the backbone and press flat. Pat them dry with paper towels. Dry skin = crisp skin.
  2. Make the marinade: In a bowl, mix olive oil, honey, thyme, garlic, lemon zest, lemon juice, smoked paprika (if using), salt, and pepper. Taste and adjust honey or lemon to your preference.
  3. Coat the quail: Rub the marinade all over the quail, including under the skin where you can. Let them sit for 15–30 minutes at room temperature, or up to 4 hours in the fridge.
  4. Preheat the air fryer: Set to 375°F (190°C). Lightly oil the basket to prevent sticking.
  5. Air fry, skin side down first: Arrange quail in a single layer. Cook for 7 minutes.
  6. Flip and glaze: Flip the quail skin side up. Brush or drizzle a little extra honey over the skin for shine and caramelization. Cook another 6–8 minutes, or until the skin is crisp and the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
  7. Rest and finish: Let the quail rest for 5 minutes. Spoon any juices from the basket over the top. Finish with a squeeze of lemon and a sprinkle of fresh thyme.
  8. Serve: Pair with roasted carrots, a light green salad, wild rice, or mashed potatoes. A little extra honey drizzled on top is lovely.