Five Spice Grilled Quail

⏱ 50 mins 🍽 4 serving(s) 🏷 Quail

This recipe for grilled quail features a marinade of dry sherry, soy sauce, brown sugar, and aromatic five-spice powder. The birds are marinated for between 1 and 8 hours before being patted dry, seasoned, and grilled over indirect heat. The result is succulent quail where the juices will be slightly pink when properly cooked, a characteristic of game birds. It serves four people and takes about 50 minutes in total.

Five Spice Grilled Quail

Ingredients

  • 8 (5 ounce) quail
  • vegetable oil
  • 1/3 cup dry sherry
  • 1/4 cup vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons five-spice powder
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method

  1. Combine all the marinade ingredients in a small bowl.
  2. Place the quail inside a large, heavy-duty resealable plastic bag.
  3. Pour the prepared marinade over the quail, using a second bag if necessary.
  4. Remove the air from the bag and seal it securely.
  5. Gently shake the bag to coat the quail evenly in the marinade.
  6. Refrigerate for 1-8 hours, turning the bag occasionally.
  7. Remove the quail from the bag and discard the used marinade.
  8. Use paper towels to pat the quail dry.
  9. Brush the quail lightly with a little vegetable oil.
  10. In a separate small bowl, mix all the seasoning blend ingredients together.
  11. Sprinkle the combined seasoning evenly over the quail.
  12. Grill the quail breast side down over INDIRECT heat for 15-20 minutes, turning once, until the juices are slightly pink.

Nutrition (per serving)

Sodium878900 mg

Recipe details

CategoryQuail
Authorratherbeswimmin