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Photo: William Dickey; Styling: Leslie Byars Simpson Photo by: Photo: William Dickey; Styling: Leslie Byars Simpson

Asian Grilled Quail

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.

Southern Living FEBRUARY 1999

  • Yield: 4 servings
  • Cook time: 45 Minutes
  • Prep time: 20 Minutes
  • Chill: 30 Minutes

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

Preparation

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.

Remove quail from marinade, reserving marinade.

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.

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.

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.

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.

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Asian Grilled Quail Recipe

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