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Five-Spice Grilled Quail

Serves: 4
Total Calories: 150

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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 150
Calories from Fat: 120

This Five-Spice Grilled Quail recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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