Best 2 Five Spice Grilled Quail Recipes

Welcome to the ultimate guide to cooking five spice grilled quail! This tantalizing dish combines the unique flavor of quail with a blend of aromatic spices to create an unforgettable culinary experience. Whether you're a seasoned grill master or just starting out, this article will provide you with all the essential information you need to create a mouthwatering five spice grilled quail that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

FIVE-SPICE GRILLED QUAIL

FIVE-SPICE GRILLED QUAIL image

Categories Poultry Low Cal

Yield 4

Number Of Ingredients 4

Ingredients

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

Ingredients

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

Tips:

Choose fresh, plump quail: Look for quail that has a moist, pink color and no signs of spoilage.
Brine the quail before cooking: Brining helps to keep the quail moist and flavorful. To brine the quail, simply soak it in a mixture of water, salt, and sugar for several hours or overnight.
Use a flavorful marinade: The marinade will help to add flavor to the quail. You can use a variety of marinades, but some popular options include olive oil, lemon juice, garlic, rosemary, and thyme.
Cook the quail over medium heat: Cooking the quail over medium heat will help to prevent it from drying out. You can grill, roast, or pan-fry the quail, depending on your preference.
Serve the quail with a variety of sides: Quail can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Five-spice grilled quail is a delicious and flavorful dish that is perfect for a special occasion. By following the tips above, you can make sure that your quail is cooked perfectly and that it is bursting with flavor. So, next time you are looking for a new and exciting dish to try, give five-spice grilled quail a try. You won't be disappointed!