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.
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Asian Style Roasted Quail
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
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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.
A very versatile recipe! Easy to follow, and lends itself well to adjusting to what you have on hand (I’ve made it multiple times now); eg: swapping BBQ sauce with ketchup; white wine with Cider Vinegar; varying amounts of garlic, adding chilli seeds etc. Sometimes I don’t have all the ingredients to hand, but as long as you have the base ones and similar replacements in the right ratios, it’s easily adjusted, with great results every time.
We’ve been raising quail for food this year, and this has become my go-to recipe.
Ps> I double the marinade and serve with rice for a bit of extra sauce!
That’s fantastic to hear how adaptable and successful the recipe has been for you, especially with your home-raised quail! Doubling the marinade for extra sauce with rice sounds delicious.
Great
This is a great and really easy recipe. I’ve made it 5 or 6 times. However, this last time, I salted and peppered the quail and added chopped Vidalia onions. Even better!
Great touch with the vidalia onions. Glad you enjoyed the recipe!
First let me say, we eat a lot of quail! We have bird dogs and a quail pen. I was getting a little tired of the ways we cook them so I decided to try this. Let me just tell you it was awesome. My husband (and Chief our dog) came home the next night w more quail & my husband wanted me to cook them for our company dinner. I did make a couple of tweaks. I used a good sugar free sweet & spicy bbq sauce & I only had an Asian hot chili wing sauce on hand so I used that. I also threw in 2 cubes of frozen ginger. I browned them in a cast iron ceramic coated braiser then poured the rest marinade over to deglaze the pan (I like the OJ idea too) then put the whole pan in the oven. They were amazing. I served over spaghetti squash since we are on a low carb diet. I will serve w rice and Asian green beans for company. Also, they held up well in a warming drawer til the hunters got home. It’s our new favorite. Also, I learned that some soy sauce has wheat in it (who knew?)& our company can’t eat gluten so I will be using low sodium, no wheat soy.
Thrilled to hear that the recipe was a hit, even with avid quail eaters like you and your family! Your tweaks sound delicious and it’s always great when a dish can be adapted to dietary needs without sacrificing flavor. Serving over spaghetti squash is a clever low-carb alternative and your attention to gluten in soy sauce is a great tip for others.
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!
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! 🍊🍗🌟
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!
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.
Delicious and easy to make, my grandchildren loved them.
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.
You actually reduce it down over heat so it kills any of the residual raw quail juice.
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. 🙂