Last updated on April 23rd, 2019 at 03:17 pm
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!
Asian Style Roasted Quail
Ingredients
- 6 quails
- 2 tbsp BBQ sauce I used honey garlic
- 2 tbsp sesame seeds
- 1 tbsp chili garlic sauce
- 3 tbsp sesame oil dark
- 2 tbsp honey
- 3 cloves garlic minced
- 1 tbsp ginger fresh, minced
- 1/4 cup white wine
- 1/4 cup soy sauce low sodium
- 2 tbsp vegetable oil
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.
G.Fischer says
April 4, 2019 at 7:54 amThis recipe was amazingly delicious and really easy to prepare,I can’t wait to prepare it again 👍
Sev says
January 10, 2019 at 11:58 pmMade this today and we loved it! Definitely a favourite now…thanks for the recipe.
Ginger Buchanan says
November 9, 2018 at 7:33 pmMade 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!
Louis G. says
September 23, 2018 at 5:30 pmQuick, easy and our kids loved it! Nothing more need be said.
Connie Davis says
July 17, 2018 at 12:20 amI 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!
Kathryn Ingber says
March 21, 2018 at 3:48 pmTried it with a gluten free spirit and loved it! Thanks got my husband to love quail❤️
Caitlin says
March 16, 2018 at 8:27 pmCan you substitute white wine vinegar?
Joanna Cismaru says
March 17, 2018 at 10:17 amFor the wine? Yes, you can, perhaps I wouldn’t use quite as much though.
Ginger Buchanan says
November 9, 2018 at 7:36 pmI did substitute the white wine with white rice vinegar. I worked out perfectly.
Jeremiah says
December 9, 2017 at 3:29 pmBasically it’s teriyaki quail. My wife is Chinese and I cooked this for her, we both thought it was very good. The teriyaki marinade is very versatile, I also used it with fish and veggies. Thank you Jo!
Joanna Cismaru says
December 9, 2017 at 4:03 pmSo happy you guys liked it!
Judy says
October 13, 2013 at 3:27 pmHow do you put your picture on here taking note that I use my phone.
jo says
October 14, 2013 at 3:16 amNot sure what you mean, do you want to upload a picture in comments, because you can’t. But if you’re talking about your avatar, so that when you write a comment your picture shows up you have to go and sign up with https://en.gravatar.com/ and upload your picture there. 🙂
Judy says
October 13, 2013 at 9:25 amPoor little quail. What did it do. :'(
You could do the same dressing with chicken, right?
jo says
October 13, 2013 at 2:44 pmLol, absolutely. 🙂
Rogormortis says
November 20, 2017 at 10:30 pmWhat did the chicken do? Go eat grass if you can’t handle meat. All meat comes from death and one death isn’t more virtuous than the other.
SG says
March 1, 2018 at 6:09 pmSeriously …. how much of a hypocrite are you? Only cute things are allowed to be considered spared by your resoning …. Panda’s and elephants over cows I guess then. It’s folks like you that make comments saying “why don’t you get your meat from the store like regular folk” ….. have you tried marinated Tide pods …. amazingly yummy I hear.
marla says
March 1, 2013 at 11:19 amLove this recipe! Will be linking back to this in my upcoming post 🙂
inessa says
September 19, 2012 at 4:02 pmLooks Yummy!
jo says
September 19, 2012 at 4:19 pmThanks, it’s very tasty. 🙂