Spicy Honey and Garlic Quail
Elevate your next dinner with this irresistible Spicy Honey and Garlic Quail recipe, a perfect balance of sweet, savory, and spicy flavors. Tender, golden-browned quail is infused with a mouthwatering glaze of honey, soy sauce, and fragrant garlic, complemented by a kick of chili flakes and smoked paprika. After a quick skillet sear, the quail is oven-roasted to succulent perfection while being basted in a caramelized sauce that enhances every bite. This dish is quick to prepare, taking just 35 minutes from start to finish, and is ideal for an impressive yet effortless meal for two. Garnished with fresh parsley, it pairs beautifully with roasted vegetables or a crisp salad, making it as visually stunning as it is delicious. Perfect for gourmet enthusiasts, this recipe transforms simple ingredients into a sensational feast!
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Recipe Information
Ingredients
- 4 whole quail
- 4 garlic cloves
- 2 tablespoons butter
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Pat the quail dry with paper towels. Preheat your oven to 400°F (200°C).
In a small bowl, mix together the salt, pepper, smoked paprika, and chili flakes. Rub this spice mixture evenly over the quail.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the quail and sear on all sides until golden brown, about 2-3 minutes per side. Remove the quail and set them aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute, stirring, until fragrant.
Stir in the honey, soy sauce, and lemon juice, allowing the mixture to simmer for 1-2 minutes until slightly thickened.
Return the quail to the skillet, spooning the honey garlic sauce over them to coat evenly.
Transfer the skillet to the preheated oven and roast for 12-15 minutes, basting with the sauce every 5 minutes, until the quail are cooked through and the internal temperature reaches 165°F (74°C).
Remove the quail from the oven and let them rest for 5 minutes. Spoon any remaining sauce over the quail before serving.
Garnish with freshly chopped parsley, if desired, and serve hot with your choice of side dishes, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 52.7 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 137 mg | 11% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1483 mg | 32% | |
*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.
