Best Broiled Quail With Ginger Soy And Cilantro Recipes

SPATCHCOCK ROTISSERIE QUAIL WITH SWEET MARINADE

Steps:

• For the sticky soy glaze: Mix the sweet soy sauce, vinegar, oyster sauce, garlic, ginger, gochugaru and 1 teaspoon salt in a large bowl and set aside.
• For the quail: Lay 1 quail on your cutting board with the breast facedown and the backbone facing up. Starting at the tail end, cut along the backbone using kitchen shears. Turn the quail over on the cutting board so the cut side is on the board and the breast side is facing up. Using the palm of your hand, lightly press down on the quail until you hear a crack and the quail rests flat on the cutting board. Repeat with the remaining 7 quail. Season both sides with salt and pepper. Add the quail to the sticky soy glaze, cover and refrigerate for at least 2 hours and up to overnight.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Remove the quail from the marinade and reserve the marinade for basting. Use 1 bamboo skewer to pierce through the quail's left thigh and breast. Use a second skewer to pierce through the right thigh and breast. Repeat with the remaining 7 quail. Place each quail skin-side down on the perimeter of the grill grate over direct heat, making sure that the skewers are not on the grate. Grill, flipping every 1 to 2 minutes, until the quail is golden brown and cooked through, about 10 minutes. Brush the cooked quail with the reserved marinade and cook until the glaze is dry and sticky, 3 to 5 minutes more.
• Serve the quail with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.
• Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

BROILED QUAIL WITH GINGER, SOY, AND CILANTRO

Steps:

• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast. Arrange quail halves in one layer in a shallow flameproof baking pan.
• Chop cilantro and in a small bowl stir together with gingerroot, soy sauce, cumin, ground coriander, and oil. Spoon marinade over quail, turning to coat and rubbing marinade into both sides. Marinate quail, covered and chilled, at least 1 hour and up to 12.
• Preheat broiler.
• Season quail lightly on both sides with pepper and salt and arrange, skin sides up, in pan with marinade. Broil quail 3 to 4 inches from heat 5 to 7 minutes. Turn quail over and baste with pan juices. Broil quail 2 to 3 minutes more, or until cooked to barely pink for medium.
• Transfer quail to a platter and pour off fat from pan. On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits. Spoon pan juices over quail.