Five Spice Grilled Quail
"My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 (5 ounce) quail
- vegetable oil
-
Marinade
- 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
-
Seasoning blend
- 1 teaspoon five-spice powder
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
directions
- To make the marinade: In a small bowl, mix together all the marinated ingredients.
- Put the quail in a large heavy-duty plastic zip-top bag.
- Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
- Press the air out of the bag and seal tightly.
- Shake gently to distribute the marinade.
- Refrigerate 1-8 hours and turn occasionally.
- Take the quail out of the bag and throw away marinade.
- Pat quail dry with paper towels.
- Lightly brush the quail with vegetable oil.
- In a small bowl, add all the seasoning blend ingredients; stir to combine.
- Sprinkle seasoning blend over quail.
- Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
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Reviews
-
love this, we eat it every thanksgiving, little bird big bird. yum -
Very tasty and easy to prepare. Grilling over charcoal made it perfect.
