The Grilled quail with ginger glaze recipe quail have a sweet and sour southeast Asian style. Cook them on a grill, under a broiler, or on a hot griddle pan.
Ingredients:
8 quail
lime wedges, to serve
For the marinade
3 tbsp sweet chili dipping sauce
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp Asian sesame oil
1 garlic clove, crushed
one 1⁄2in (13mm) piece peeled and finely grated fresh ginger
1 garlic clove, crushed through a press
method
1 Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each quail firmly on the breastbone to flatten. Slash the breast skin with a knife.
2 Mix the marinade ingredients in a small bowl. Place the quail in a nonmetallic dish. Brush the marinade over the quail, especially in the cuts. Cover and refrigerate for 1 hour–2 days.
3 Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Line a broiler pan with oiled aluminum foil and place the quail on the pan.
4 Broil for 12–15 minutes, turning once, until golden brown and the juices show no trace of pink when pierced at the bone with the tip of a sharp knife.
5 Serve hot, with lime wedges for squeezing. Good wIth Boiled rice and green vegetables, such as French beans.
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| Grilled quail with ginger glaze recipe |