EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
- Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
CHINESE ROASTED QUAIL
Juicy, tender quail your whole family will enjoy. Double the recipe as they will surely ask for seconds and thirds! Serve with jasmine rice or a crisp green salad with a tangy vinaigrette dressing.
Provided by The D Family
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together water, soy sauce, oyster sauce, sugar, xa xiu powder, and five-spice powder in a large glass or ceramic bowl. Add halved quails and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove quail from the marinade, shake off excess, and place cut-sides up on a broiler pan. Discard the remaining marinade.
- Broil in the preheated oven until juices run clear, about 20 minutes. Turn on the broiler and flip quail so cut-sides are facing down. Broil until skin is browned and slightly crispy, about 5 minutes, keeping a constant eye on the oven to prevent burning. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 360.3 calories, Carbohydrate 9.9 g, Cholesterol 124.3 mg, Fat 19.8 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 5.5 g, Sodium 2000.2 mg, Sugar 6.8 g
FIVE-SPICE GRILLED QUAIL
Number Of Ingredients 13
Steps:
- TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Place the quail in a large, resealable plastic bag and pour in the marinade. (If one bag isn't large enough, use two bags and divide the marinade.) Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 1 to 8 hours, turning occasionally.Remove the quail from the bag and discard the marinade. Pat the quail dry with paper towels. Fold the quail legs up against the breast and tie with cotton string. Lightly brush the quail with the vegetable oil.TO MAKE THE SEASONING: In a small bowl combine the seasoning ingredients.Sprinkle the seasoning all over the quail. Grill, breast side down, over Indirect Medium heat until the juices are slightly pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the string with kitchen scissors. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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.
Provided by ratherbeswimmin
Categories Quail
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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).
Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7
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10 DELICIOUS QUAIL DISHES - FOOD & WINE
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- Quail Stuffed with Fresh Figs and Prosciutto. For this recipe, chef Daniel Boulud browns quail that have been stuffed with small prosciutto-wrapped figs and seasoned with salt, pepper, and a pinch of cardamom.
- Grilled Quail with Goji Berries and Pine Nuts. Corey Lee uses goji berries and pine nuts in this elegant riff on a classic Chinese combination of poultry, fruit, and nuts.
- Achiote-Marinated Quail with Grilled Peaches. Quail get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds, they’re available at most Latin markets.
- Buttermilk-Marinated Quail with Herbed Raita and Blood Oranges. Cookbook author and TV personality Maneet Chauhan designed this dish to help get through a long, cold winter.
- Grilled Quail with Sweet-and-Sour Plum Glaze. Plums and blackberries form the backbone of this sweet-savory glaze from Top Chef Season 17 winner Melissa King; it's perfect for quail but also delicious with bone-in chicken thighs or pork chops.
- Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce. After being filled with a savory cornbread stuffing, these quail are seasoned with sage and roasted in a moderate oven until juicy and tender.
- Tandoori-Style Quail. These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within.
- Grilled Quail with Spinach-Pomegranate Salad. Chef Hugh Acheson's recipe for quail is easy and fast. The diminutive birds spend only 5 minutes on the grill and are served with spinach and pomegranate arils dressed with a tart dressing made from pomegranate molasses, lemon juice, and fresh mint.
- Goat Cheese and Quail Egg Canapés. Any roundup of quail dishes would be incomplete without at least one recipe that features their tiny eggs. Winemakers Mireia Taribó and Tara Gomez served these canapés of airy whipped goat cheese and tender quail eggs on crisp crackers as a first course at a feast at their winery, Camins 2 Dreams in Santa Barbara County.
- Nqaj Qaab Zib (Sweet Pork) Here, La Vang hard boils a dozen quail eggs in soy sauce to serve alongside sweet, tender pork belly for this popular dish from Southeast Asia.
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- Asian Style Roasted Quail. Savor delicious quail meat with this fantastic recipe that’s quick and easy to whip up for a satisfying meal! Marinated in a sesame soy mixture that includes honey, garlic chili, garlic, and ginger, the meat becomes extremely flavorful and the Asian-styled sauce works to great effect here.
- Roasted Quail With Orange, Tarragon, Garlic Glaze. Another simple way of cooking delicious quail will be to give it a quick glaze that provides so much flavor to the meat.
- BBQ Quail Southwest Style. Fire up your grill for this amazing BBQ quail recipe that you’ll definitely love! The game birds are cooked over a grill and painted with a fantastic homemade barbeque sauce that’s just mouth-watering.
- Roast Quail With Apples & Pecans. Treat yourself to this delicious quail dish that’s roasted with cornbread, apples, and pecans to create a superb meal!
- Crockpot Quail. If you’re looking for a crockpot quail recipe, look no further because this recipe will give you tasty meat and it’s so easy to make! Once the meat has been browned, it’s added to the crockpot along with chicken broth, soups, white wine, onion, and bay leaves to let it cook and absorb all the wonderful flavors.
- Greek Braised Quail. Enjoy a delightful meal with this one-pot Greek braised quail recipe that you definitely need to add to your lunch or dinner rotation!
- Quail In Pomegranate Sauce. Add some Spanish flair to your next meal with this Majorcan specialty that’s amazingly delicious and easy to whip up! Tender quail meat is delicious on its own, but when paired with pomegranate sauce, it becomes a heavenly dish that will definitely satisfy any appetite.
- Braised Quail With Mushrooms. Dig into tender braised quails along with some tasty mushrooms that are perfect for a great meal! In this simple recipe, mushrooms are sautéed with garlic and shallot to provide plenty of flavor before the meat is added to the pan and braised in beef stock.
- Rosemary Lemon Grilled Quail. Rosemary and lemon make such a great combination and are perfect for making delicious grilled quails! They are blended to create a seasoning paste that is slathered under and over the skins of the quails and left to let the birds marinate and absorb all that flavors.
- Peach Barbecued Quail & Smoked Cheese Grits. Level up your cooking skills with this incredible peach barbecued quail and smoked cheese grits that looks as good as it tastes!
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