Five Spice Grilled Quail Recipes

Steps:

• Warm pineapple juice in a non-reactive pan stir in salt to dissolve add five spice powder and let cool. Add Quail to spiced juice mixture and let it sit in the refrigerator overnight. Light charcoals and bank coals to one side of grill. Remove quail from brine and cut open butterfly fashion through the center of the rib cage. Flatten birds out by pressing down with the flat side of a cleaver or heavy pan. Grill quail over indirect heat with grill cover on. Watch carefully as the juice has a tendency to burn the skin.

Steps:

• To make the marinade: In a small bowl, mix together all the marinated ingredients.
• Put the quail in a large heavy-duty plastic zip-top bag.
• Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
• Press the air out of the bag and seal tightly.
• Shake gently to distribute the marinade.
• Refrigerate 1-8 hours and turn occasionally.
• Take the quail out of the bag and throw away marinade.
• Pat quail dry with paper towels.
• Lightly brush the quail with vegetable oil.
• In a small bowl, add all the seasoning blend ingredients; stir to combine.
• Sprinkle seasoning blend over quail.
• Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Place the quail in a large, resealable plastic bag and pour in the marinade. (If one bag isn't large enough, use two bags and divide the marinade.) Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 1 to 8 hours, turning occasionally.Remove the quail from the bag and discard the marinade. Pat the quail dry with paper towels. Fold the quail legs up against the breast and tie with cotton string. Lightly brush the quail with the vegetable oil.TO MAKE THE SEASONING: In a small bowl combine the seasoning ingredients.Sprinkle the seasoning all over the quail. Grill, breast side down, over Indirect Medium heat until the juices are slightly pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the string with kitchen scissors. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Place the quail in a large, resealable plastic bag and pour in the marinade. (If one bag isn't large enough, use two bags and divide the marinade.) Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 1 to 8 hours, turning occasionally.Remove the quail from the bag and discard the marinade. Pat the quail dry with paper towels. Fold the quail legs up against the breast and tie with cotton string. Lightly brush the quail with the vegetable oil.TO MAKE THE SEASONING: In a small bowl combine the seasoning ingredients.Sprinkle the seasoning all over the quail. Grill, breast side down, over Indirect Medium heat until the juices are slightly pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the string with kitchen scissors. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• Note: I make it this way for my family which still has a nice kick, if it is for a party or just me I use 1/4 cup sambal oelek as I like it really spicy so adjust amount for heat.
• Cut quail in half length ways. Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night.
• Preheat oven to 190°C place quail on wire rack over baking dish, reserve marinade,.
• cook quail for approximately 25 minutes or until browned and crisp and cooked through, brush with marinade a couple of times during cooking.
• Can be made as a starter for 4 or a main course for 2. You can also double ingredients for 4, as a main.
• Serve over deep fried vermicelli noodles with stir fried vegetables.
• This is also a good marinade for chicken wings or drumsticks.

Steps:

• Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
• Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
• Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
• Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
• Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
• Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
• Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.

Steps:

• To make the marinade, whisk the canola oil, Parmesan cheese, vinegar, chile-Italian seasoning, and 2 tablespoons water in a small bowl.
• Rinse the quail and pat dry. Arrange the quail in a baking dish that is large enough to hold them in one layer, and add the marinade, turning the quail to coat them well. Cover and marinate in the refrigerator, turning the quail once or twice, for at least 1 day and up to 2 days.
• Remove the quail from the refrigerator and bring to room temperature (about 30 minutes). Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
• Remove the quail from the marinade (discard the marinade), and pat dry with paper towels. Season the quail with salt and pepper, and grill for 3 to 4 minutes on each side, or until just cooked through. The meat should still be slightly pink in the center. Serve with lime wedges.
• Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.