Asian Style Roasted Quail
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Asian Style Roasted Quail – these quails are full of flavor and spice, simply delicious. If you’ve never had quail before, then this recipe is a must.
Have you ever had quail before?
If you haven’t, you must try them. First of all, they are so cute and small. Normally, cute is not a word I’d use for food, but these little birds truly are cute. I made mine Asian style and marinated them for about half hour before. The marinade is great, it has soy sauce, garlic and honey BBQ sauce, ginger, garlic, sesame oil, and white wine, it’s simply delicious. I also seared the birds first before roasting them, just to get a nice color on them and it was totally worth it.
These quails were very tasty, the flavors totally worked together. Now after having said all these great things about quail, I have to tell you something. Quails are very small. As you can see in the picture I fitted 5 on that plate. So there’s not much to eat off them. The most meat is in the breast and a little on the drumsticks. But that’s about it, so if you think you can have one and be satisfied, not so much. I’d suggest at least 2 per serving. 3 if you want to be satisfied. However, they are totally worth trying, especially if you’ve never had them before.
Have you had quail before, if so, how did you prepare them? I can think of a few different ways and I’d say grilled on a BBQ would be a great way to eat your quail as well. But if you do try them, try this Asian style recipe, you’ll like it.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Ingredients
- 6 quails
- 2 tablespoon BBQ sauce (I used honey garlic)
- 2 tablespoon sesame seeds
- 1 tablespoon chili garlic sauce
- 3 tablespoon sesame oil (dark)
- 2 tablespoon honey
- 3 cloves garlic (minced)
- 1 tablespoon ginger (fresh, minced)
- 1/4 cup white wine
- 1/4 cup soy sauce (low sodium)
- 2 tablespoon vegetable oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine all ingredients, excluding quail and vegetable oil, in large heavy-duty zip-top plastic bag and add quail. Seal, and chill 30 minutes, turning occasionally.
- Preheat oven to 375 F degrees.
- In an oven proof large skillet or a dutch oven, heat the oil over medium to high heat. Sear the quail on all sides until brown, be careful to turn often, since quails are so small they might burn quickly. Save left over marinade.
- Roast quail in the oven uncovered for 20 to 30 minutes or until quail is done.
- In the meantime, pour the marinade in a small pot and simmer over medium heat for 10 minutes, it should reduce a bit.
- Pour marinade sauce over quail and serve hot with your favorite side dish.
Notes
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious, had 2 swap around a few ingredients as per pantry stock. ie. Pine nuts, spicy pepper an Garlic home made tom sce. Chic stock – finger licken yum!
Tried this recipe a few times and every time the result was a total winner! Used deboned quail as it is easier to eat.
I’m very interested in trying this quail recipe. We have tons of quail but my husband fixes the same old recipes. My question is, what side do you serve with this if entre`?
They pair well with just about anything! I always choose my favorite side dishes to go along with them. If you want to keep it light, maybe try my crunchy Asian salad to go along with it 🙂
Making this tonight. I would recommend NOT pouring all the marinade in the bag. Who wants to put leftover marinade that’s been soaking in raw quail over your cooked quail at the end. Holy sickness
In the previous step it tells you to cook the marinade in a saucepan for 10 minutes, which makes it perfectly fine. However, you don’t have to, you can skip the last 2 steps.
Loved this recipe! This was my first time preparing and eating quail. I followed the recipe but, I marinated them overnight. In addition, I used black sesame and red wine vinegar instead of white wine. I will make this again! Thank you ♥️
Very tasty! Everyone loved but made a separate sauce – don’t use marinade- most ingredients and cooked down!
What’s the garnish?
Just some parsley. 🙂
Made quails first time with this recipe and enjoyed. It Canadian thanks giving and my family don’t like turkey so made quails and honestly loves it.
That sounds great! Happy Thanksgiving 🙂
This recipe was amazingly delicious and really easy to prepare,I can’t wait to prepare it again 👍
Made this today and we loved it! Definitely a favourite now…thanks for the recipe.
Made it!!! Simply delicious! Delicate texture…
I used my cast iron skillet for the browning on all 4 sides, then soaked my Romertopf Clay baker for 20 minutes and filled with just the pidgeons, covered, and baked at 400 degrees from a cold oven for 40 minutes. Then another 8 minutes without the top after pouring the simmered marinade over the top of the birds. I will definitely be making this again and again!
I made a coconut, ginger jasmine rice and spooned some of the marinade over that too…perfect!
Thank you for sharing your excellent recipe!
Quick, easy and our kids loved it! Nothing more need be said.
I served this with rice because the sauce is great over the rice. Of course this would probably be good on chicken or pork as well. Enjoy!
Tried it with a gluten free spirit and loved it! Thanks got my husband to love quail❤️
Can you substitute white wine vinegar?
For the wine? Yes, you can, perhaps I wouldn’t use quite as much though.
I did substitute the white wine with white rice vinegar. I worked out perfectly.