Asian Style Roasted Quail
This post may contain affiliate links. Please read my disclosure policy.
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!
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Asian Style Roasted Quail
Prep: 5 mins
Cook: 40 mins
Marinade time: 30 mins
Total: 1 hr 15 mins
Serves: 6
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.
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.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
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%)
Nutrition Facts
Asian Style Roasted Quail
Amount Per Serving (1 quail)
Calories 378
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Cholesterol 82mg27%
Sodium 610mg27%
Potassium 294mg8%
Carbohydrates 11g4%
Sugar 8g9%
Protein 22g44%
Vitamin A 280IU6%
Vitamin C 7.1mg9%
Calcium 50mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Brenda Young says
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 ♥️
Robin Ratp says
Very tasty! Everyone loved but made a separate sauce – don’t use marinade- most ingredients and cooked down!
Macaboo Mama says
What’s the garnish?
jo says
Just some parsley. 🙂
Amita says
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.
Jo Cooks Team says
That sounds great! Happy Thanksgiving 🙂
G.Fischer says
This recipe was amazingly delicious and really easy to prepare,I can’t wait to prepare it again 👍
Sev says
Made this today and we loved it! Definitely a favourite now…thanks for the recipe.
Ginger Buchanan says
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!
Louis G. says
Quick, easy and our kids loved it! Nothing more need be said.
Connie Davis says
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!
Kathryn Ingber says
Tried it with a gluten free spirit and loved it! Thanks got my husband to love quail❤️
Caitlin says
Can you substitute white wine vinegar?
Joanna Cismaru says
For the wine? Yes, you can, perhaps I wouldn’t use quite as much though.
Ginger Buchanan says
I did substitute the white wine with white rice vinegar. I worked out perfectly.
Jeremiah says
Basically 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
So happy you guys liked it!
Judy says
How do you put your picture on here taking note that I use my phone.
jo says
Not 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
Poor little quail. What did it do. :'(
You could do the same dressing with chicken, right?
jo says
Lol, absolutely. 🙂
Rogormortis says
What 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
Seriously …. 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
Love this recipe! Will be linking back to this in my upcoming post 🙂
inessa says
Looks Yummy!
jo says
Thanks, it’s very tasty. 🙂