Five Spice Grilled Quail
Elevate your outdoor cooking game with this irresistibly aromatic Five Spice Grilled Quail recipe. Perfectly sized for individual servings, tender whole quail are bathed in a bold marinade of soy sauce, hoisin, honey, garlic, and freshly grated ginger, complemented by the warm depth of Chinese five spice powder and toasted sesame oil. Marinated to perfection, the quail are then grilled to golden-brown, smoky excellence, with a perfectly charred skin that locks in all the succulent juices. Easy to prepare in just 20 minutes of prep, this dish is ideal for a gourmet barbecue experience or an intimate dinner for two. Enhance the presentation with a sprinkle of fresh scallions and a squeeze of lime for a bright, zesty finish. Whether you're showcasing Asian-inspired flavors or simply indulging in a new grilling adventure, this Five Spice Grilled Quail will impress any palate.
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Recipe Information
Ingredients
- 4 whole Quail
- 60 ml Soy sauce
- 30 ml Hoisin sauce
- 15 ml Honey
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 teaspoon Chinese five spice powder
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil
- 2 stalks Scallions (optional, for garnish)
- 2 whole Lime wedges (optional, for serving)
Instructions
Clean and pat dry the quail with paper towels and set them aside.
In a mixing bowl, combine soy sauce, hoisin sauce, honey, minced garlic, grated ginger, Chinese five spice powder, and sesame oil. Mix until well combined to create the marinade.
Place the quail in a large resealable plastic bag or a shallow dish. Pour the marinade over the quail, ensuring each bird is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Lightly oil the grill grates with vegetable oil to prevent sticking.
Remove the quail from the marinade and let any excess drip off. Reserve the marinade for basting later.
Place the quail breast-side down on the preheated grill. Cook for 5-7 minutes per side, basting occasionally with the reserved marinade, until the skin is golden brown and slightly charred, and the internal temperature of the quail reaches 165°F (74°C).
Remove the quail from the grill and let rest for 5 minutes to retain juices.
Garnish with sliced scallions and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 13.6 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
