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Asian
4.6 from 111 votes

Asian Style Roasted Quail

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By: Joanna Cismaru 38 Comments

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a plate of asian style roasted quail

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.

6 Asian Style Roasted Quail on a plate

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.

Asian Style Roasted Quail on a white plate

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!

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.

a plate of asian style roasted quail
4.61 from 111 votes

Asian Style Roasted Quail

Prep 5 minutes minutes
Marinade time 30 minutes minutes
Cook 40 minutes minutes
Total 1 hour hour 15 minutes minutes
6
Rate Recipe Print Recipe
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.
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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

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition Information

Serving: 1quailCalories: 378kcal (19%)Carbohydrates: 11g (4%)Protein: 22g (44%)Fat: 26g (40%)Saturated Fat: 8g (50%)Cholesterol: 82mg (27%)Sodium: 610mg (27%)Potassium: 294mg (8%)Sugar: 8g (9%)Vitamin A: 280IU (6%)Vitamin C: 7.1mg (9%)Calcium: 50mg (5%)Iron: 5mg (28%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a plate of asian style roasted quail

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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38 Comments
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Chris N
Chris N
Posted: 25 days ago

5 stars
Delicious and easy recipe. Turned out great! I de-glazed the pan with a little orange juice to add a little zing. This made for a fancy meal in the middle of the week!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chris N
Posted: 24 days ago

So glad you enjoyed it! Using orange juice for de-glazing sounds like a brilliant touch – that citrusy zing must have complemented the quail beautifully. Cheers to midweek gourmet meals! 🍊🍗🌟

0
Reply
sue
sue
Posted: 4 months ago

5 stars
This is such a fantastic recipe! so easy , delicious and our #1 go to for Quail!
The quail always turn out juicy & tender which often isn’t the case when cooking quail 🙂 . We use the marinade to cover stirfry veggies – DELISH!

0
Reply
SUSAN JIMENEZ
SUSAN JIMENEZ
Posted: 9 months ago

I like a recipe that comes together easy,and I have all the ingredients.
I’ve got the quail out but is frozen!
I will marinate and get it cooking in a few hours its early
here, and I have plenty of time to set it up.

1
Reply
Fanny
Fanny
Posted: 9 months ago

Delicious and easy to make, my grandchildren loved them.

1
Reply
Annie
Annie
Posted: 2 years ago

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!

1
Reply
Marina
Marina
Posted: 2 years ago

5 stars
Tried this recipe a few times and every time the result was a total winner! Used deboned quail as it is easier to eat.

0
Reply
Christine McCoy
Christine McCoy
Posted: 2 years ago

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`?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Christine McCoy
Posted: 2 years ago

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 🙂

1
Reply
Jason Fisher
Jason Fisher
Posted: 3 years ago

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

2
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jason Fisher
Posted: 3 years ago

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.

3
Reply
Deb
Deb
Reply to  Jason Fisher
Posted: 6 months ago

You actually reduce it down over heat so it kills any of the residual raw quail juice.

1
Reply
Brenda Young
Brenda Young
Posted: 3 years ago

5 stars
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 ♥️

0
Reply
Robin Ratp
Robin Ratp
Posted: 3 years ago

4 stars
Very tasty! Everyone loved but made a separate sauce – don’t use marinade- most ingredients and cooked down!

1
Reply
Macaboo Mama
Macaboo Mama
Posted: 3 years ago

What’s the garnish?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Macaboo Mama
Posted: 3 years ago

Just some parsley. 🙂

0
Reply
Amita
Amita
Posted: 3 years ago

5 stars
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.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Amita
Posted: 3 years ago

That sounds great! Happy Thanksgiving 🙂

0
Reply
G.Fischer
G.Fischer
Posted: 4 years ago

This recipe was amazingly delicious and really easy to prepare,I can’t wait to prepare it again 👍

0
Reply
Sev
Sev
Posted: 4 years ago

5 stars
Made this today and we loved it! Definitely a favourite now…thanks for the recipe.

0
Reply
Ginger Buchanan
Ginger Buchanan
Posted: 4 years ago

5 stars
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!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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