Best Five Spice Grilled Quail Recipes

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FIVE SPICE GRILLED QUAIL



Five Spice Grilled Quail image

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

8 (5 ounce) quail
vegetable oil
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
1 teaspoon five-spice powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

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

FIVE-SPICE GRILLED QUAIL



FIVE-SPICE GRILLED QUAIL image

Categories     Poultry     Low Cal

Yield 4

Number Of Ingredients 4

4 quail
2 Tablespoons Chinese five spice powder
4 cups pineapple juice
4 Tablespoons kosher salt

Steps:

  • Warm pineapple juice in a non-reactive pan stir in salt to dissolve add five spice powder and let cool. Add Quail to spiced juice mixture and let it sit in the refrigerator overnight. Light charcoals and bank coals to one side of grill. Remove quail from brine and cut open butterfly fashion through the center of the rib cage. Flatten birds out by pressing down with the flat side of a cleaver or heavy pan. Grill quail over indirect heat with grill cover on. Watch carefully as the juice has a tendency to burn the skin.

FIVE-SPICE GRILLED QUAIL



Five-Spice Grilled Quail image

Number Of Ingredients 13

FOR THE 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 Spices, powder
8 quail, , about 5 oz each
vegetable oil
FOR THE SEASONING:
1 teaspoon Five Spices, powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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

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