Achiote-Marinated Quail with Grilled Peaches

Ingredients

2 tablespoons annatto seeds
3/4 teaspoon coriander seeds
3/4 teaspoon dried Mexican oregano
1/4 teaspoon black peppercorns
1 medium garlic clove
1 whole clove
7 tablespoons olive oil, divided, plus more for grill grates
1 1/2 tablespoons fresh orange juice
3 tablespoons fresh lime juice, divided
8 (about 3 1/2-ounces) semi-boneless quail
1 medium-size fresh jalapeño chile, stemmed, seeded, and roughly chopped
2 3/4 teaspoons kosher salt, divided, plus more to taste
1 cup mesquite wood chips (2 1/2 ounce), soaked in water 1 hour and drained
6 medium-size firm-ripe peaches (about 2 1/2 pounds), halved and pitted
2 tablespoons fresh lovage or celery leaves
2 tablespoons fresh cilantro leaves
1/2 teaspoon flaky sea salt


Directions

Step 1
Combine annatto seeds, coriander seeds, oregano, peppercorns, garlic, and clove in a spice grinder; process until very finely ground and mixture forms a paste, about 30 seconds. Transfer spice mixture to a medium bowl; stir in 3 tablespoons oil, orange juice, and 1 1/2 tablespoons lime juice. Add quail and rub with marinade until evenly coated. Cover and chill at least 4 hours or up to 8 hours or overnight.

Step 2
Process jalapeño, 1/4 teaspoon kosher salt, remaining 1/4 cup oil, and remaining 1 1/2 tablespoons lime juice in a blender until mostly smooth, about 45 seconds. Set aside.

Step 3
Transfer quail to a parchment paper–lined baking sheet, leaving as much of the annatto mixture on quail as possible. Season quail all over with remaining 21/2 teaspoons kosher salt; let stand at room temperature 30 minutes.

Step 4
Meanwhile, open bottom vent of grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them evenly on bottom grate of grill. Scatter-soaked wood chips over hot coals. Adjust vents as needed to maintain an internal temperature of 450°F to 500°F. Coat top grill grate with oil, place on grill.

Step 5
Brush cut sides of peaches evenly with 2 tablespoons jalapeño oil. Place peaches, cut sides down, on oiled grate. Grill, uncovered, until charred and slightly softened, 2 to 4 minutes. Cut each peach half into 2 pieces and toss with remaining jalapeño oil. Set aside.

Step 6
Place quail on oiled grate, and grill, uncovered, until slightly charred with some grill marks, about 4 minutes. Flip and grill until quail is cooked through, about 2 minutes. Cut quail in half lengthwise.

Step 7
Place quail and peaches on a serving platter. Drizzle with any residual jalapeño oil left in bowl. Sprinkle with lovage, cilantro, and flaky sea salt.