How long to BBQ spatchcock quail? Cook for 4-5 min/side at 200-220°C (400-425°F). Internal temp: 74°C (165°F) in the thigh. Complete guide with step-by-step instructions.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Valeria Boltneva on Pexels
BBQ Spatchcock Quail for 4-5 min/side at 200-220°C (400-425°F). Internal temp: 74°C (165°F) in the thigh. Rest for 5 minutes.
Spatchcocking (removing the backbone and pressing flat) is the best way to grill quail. It ensures even cooking — thighs and breast finish at the same time. Press down firmly to flatten. Season generously or marinate overnight in chimichurri, jerk, or an Asian-style glaze.
4-5 min/side
200-220°C (400-425°F)
74°C (165°F) in the thigh
5 minutes
Butterflied whole
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Open CalculatorHow long do you BBQ spatchcock quail?
BBQ spatchcock quail for 4-5 min/side at 200-220°C (400-425°F). Internal temperature should reach 74°C (165°F) in the thigh.
What temperature should spatchcock quail be when cooked?
The internal temperature for spatchcock quail should reach 74°C (165°F) in the thigh. Use a digital meat thermometer for accuracy.
How long should spatchcock quail rest after BBQ?
Rest spatchcock quail for 5 minutes after removing from the BBQ. This allows the juices to redistribute for a juicier result.