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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.

Recipe by Southern Living February 1999

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Credit: William Dickey; Styling: Leslie Byars Simpson

Recipe Summary test

prep:
20 mins
cook:
45 mins
chill:
30 mins
total:
95 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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