Best 2 Five Spice Grilled Quail Recipes

Indulge in a culinary adventure with our exquisite Five-Spice Grilled Quail recipe, where succulent quail is marinated in a captivating blend of five-spice powder, soy sauce, and aromatic herbs, then grilled to perfection. Accompany this delightful dish with a selection of tantalizing recipes featured in this article. Embark on a culinary journey that promises to tantalize your taste buds and create a memorable dining experience. Prepare to be amazed by the symphony of flavors as you explore each recipe, ranging from the classic Grilled Quail with Chimichurri Sauce to the innovative Five-Spice Quail Tacos.

Let's cook with our recipes!

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:

Brine the quail: Brining the quail in a mixture of water, salt, and sugar helps to keep the meat moist and flavorful during grilling.
Use a flavorful marinade: The five-spice marinade used in this recipe adds a delicious blend of sweet, savory, and slightly spicy flavors to the quail.
Grill the quail over medium-high heat: This will help to sear the outside of the quail and cook it evenly throughout.
Baste the quail with the marinade while grilling: This will help to keep the quail moist and prevent it from drying out.
Serve the quail with a dipping sauce: A simple dipping sauce made with soy sauce, rice vinegar, and sesame oil is a great complement to the grilled quail.

Conclusion:

Five-spice grilled quail is a delicious and easy-to-make dish that is perfect for a summer cookout. The five-spice marinade adds a flavorful and unique twist to the quail, and the grilling process helps to create a crispy skin and tender meat. Serve the quail with a dipping sauce and your favorite sides for a complete meal.