Hoisin Glazed QuailSteven Raichlen
Quail were originally domesticated 1,000 years ago in East Asia so there is a nice historic tie to these Asian flavors. This recipe is simple enough for weeknight dinners and elegant enough for a dinner party.
Hoisin Glazed Quail
- Yield: Serves 2-3
- 4 Diamond H Quail—Semi-boneless, Whole, Boneless Breasts, or Breast Split
- 2 tablespoons olive oil
- Salt and ground black pepper to taste, about 1 teaspoon each
For Hoisin Glaze:
- 3 tablespoons hoisin sauce
- 1 teaspoon ginger, grated
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
Step 1: Preheat the grill to medium-hot. Season birds with oil, salt and pepper. In a small bowl, mix the glaze ingredients.
Step 2: Grill quail starting breast down for 5-6 minutes. To get good grill marks start the quail at an angle to the grill grates then rotate 90 degrees halfway through cooking. Flip the quail. Brush or spoon the glaze on each bird and grill another 5 minutes. When done the breast will be plump and firm to the touch.
Step 3: Serve with additional glaze drizzled over the top or on the side for dipping.