Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Grilled Quail

4-quail, spatchcocked (backbone removed and breast bone broken so it lies flat)
3-tbsp honey
2-tbsp orange juice
2-tbsp lime juice
1-tbsp sherry
1-tsp minced ginger
2-cloves garlic, minced
1-tsp coriander seeds
1-tsp cumin seeds
Coarse salt and freshly cracked black pepper

Preheat grill to medium-high
Toast the coriander and cumin seeds in a small pan until they become very fragrant and begin to pop
Grind in a spice grinder or mortar and pestle
Combine the honey, orange and lime juice, sherry, ginger, garlic and toasted coriander and cumin seeds in a shallow baking dish
Add the quails and toss in marinade
Marinate quails for at least 30 minutes
Take quail out of marinade and season with salt and pepper
Place on grill, skin side down and cook for 5 minutes
If grill flames up, spray with some water
Flip and continue to grill for another 5 minutes or until quail is just cooked through
Be careful not to overcook or the meat will be tough.
Boil any leftover marinade and drizzle over the quail