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Chipotle-Marinated Quail

Chipotle-Marinated Quail

If fresh quail are unavailable, look for frozen ones at your supermarket, or order them from Haute @ Home (1-888-466-3992 or www.hauteathome.com).

Southern Living NOVEMBER 2004

  • Yield: Makes 6 servings


  • 2 teaspoons black peppercorns
  • 1 teaspoon coriander seeds
  • 2 teaspoons coarse sea salt
  • 10 whole allspice
  • 1 (7-ounce) can chipotle peppers in adobo sauce, undrained
  • 1/2 cup white wine
  • 1/2 cup frozen orange juice concentrate, thawed and undiluted
  • 1/3 cup white wine vinegar
  • 1/4 cup minced onion
  • 4 garlic cloves, minced
  • 12 (3.5-ounce) semiboneless quail
  • 1/2 teaspoon salt
  • 2 to 4 tablespoons olive oil


Cook first 4 ingredients in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until toasted; cool. Process toasted spices in a blender until finely ground.

Process chipotle peppers in a blender until smooth. Measure 2 tablespoons puree, reserving remainder for another use. Stir together 2 tablespoons chipotle puree, spice mixture, wine, and next 4 ingredients.

Pour chipotle puree mixture into a large zip-top plastic freezer bag; add quail. Seal and chill 3 hours, turning every 30 minutes.

Remove quail from marinade, reserving marinade. Sprinkle quail with 1/2 teaspoon salt.

Brown quail, in batches, in hot oil in a large heavy-duty skillet over medium-high heat about 6 minutes on each side, adding more oil, if necessary. Drain on paper towels.

Bring quail and reserved marinade to a boil in skillet. Reduce heat; cover and simmer 25 minutes or until done.


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Chipotle-Marinated Quail Recipe