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Asian Grilled Quail

Photo: William Dickey; Styling: Leslie Byars Simpson
Prep time 20 mins
Cook time 45 mins
Chill time 30 mins
Yield 4 servings
Quail gets a hearty dose of Asian-inspired flavor in this game recipe. Grilling the quail brings out the sweetness of the marinade, infusing the meat with moist, bold flavor.

Ingredients

  • 1/4 cup hoisin sauce
  • 2 tablespoons sesame seeds
  • 3 tablespoons chile-garlic sauce
  • 3 tablespoons dark sesame oil
  • 3 tablespoons honey
  • 1 teaspoon ground ginger
  • 8 quail, dressed
  • 1 (14 1/2-ounce) can chicken broth
  • 2 teaspoons cornstarch
  • Garnishes: sliced green onions or green onion curls

How to Make It

  1. Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag, gently squeezing to blend; add quail. Cover or seal, and chill 30 minutes, turning occasionally.

    How to Grill with Indirect Heat
    How to Grill with Indirect Heat
  2. Remove quail from marinade, reserving marinade.

  3. Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done.

  4. Pour reserved marinade intoa small saucepan. Reserve 1/4 cup chicken broth, and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, 5 minutes.

  5. Whisk together cornstarch and reserved 1/4 cup chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, 1 minute. Serve with quail; garnish, if desired.

  6. Asian Grilled Cornish Hens: Substitute 4 (1- to 1 1/2 pound) Cornsh hens for quail. Grill as directed 45 to 50 minutes or until done.