Grilled Quail with Ginger Glaze
These quail have a sweet and sour southeast Asian style. Cook them on a barbecue, under a grill, or on a hot griddle pan.
Freezing Information: the quail can be frozen in the marinade for up to 1 month.
Preparation Time15 min
Preparation Time - Text15 mins, plus marinating
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturesavory, sweet, tart
- 8 quail
- Lime wedges, to serve
- 3 tbsp sweet chili dipping sauce
- 3 tbsp finely chopped cilantro
- 2 tbsp fresh lime juice
- 1 tbsp Asian sesame oil
- 1 garlic clove, crushed
- One ½ in (13mm) piece peeled and finely grated fresh ginger
- 1 garlic clove, crushed through a press
Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each quail firmly on the breastbone to flatten. Slash the breast skin with a knife.
Mix the marinade ingredients in a small bowl. Place the quail in a nonmetallic dish. Brush the marinade over the quail, especially in the cuts. Cover and refrigerate for at least 1 hour and up to 2 days.
Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Line a broiler pan with oiled aluminum foil and place the quail on the pan. Broil, for 12–15 minutes, turning once, until golden brown and the juices show no trace of pink when pierced at the bone with the tip of a sharp knife.
Serve hot, with lime wedges for squeezing.
Grilled Quail with Hoisin: For a sweet, Chinese barbecue flavor, replace the chilli sauce with hoisin sauce and the sesame oil with 1 crushed garlic clove.
2008 Dorling Kindersley