← Back to Search Results
broiling Asian
Grilled Quail with Ginger Glaze

Photo by:
Comments: 0
 

Recipe

These quail have a sweet and sour southeast Asian style. Cook them on a barbecue, under a grill, or on a hot griddle pan.

Yield:  4 servings
Prep time: 15 Mins, Plus Marinating
Cooking time: 15 Mins

Ingredients

  • 8 quail
  • Lime wedges, to serve

For the marinade:

  • 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

Directions

1. 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.

2. 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.

3. 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.

4. Serve hot, with lime wedges for squeezing.

Variation:

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.

Notes

Freezing Information: the quail can be frozen in the marinade for up to 1 month.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

480kcal (24%)
35mg (3%)
16mg (27%)
162mcg RAE (5%)
533mg
54mg
43g
0g
0g
8g
166mg (55%)
193mg (8%)
8g (39%)
30g (46%)
9mg (50%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
food-to-live-by Food to Live By
by Myra Goodman
desserts-4-today Desserts 4 Today
by Abby Dodge
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
mexican-everyday Mexican Everyday
by Rick Bayless
flavor Flavor
by Rocco DiSpirito
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
mom-a-licious Mom-a-Licious
by Domenica Catelli
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?