I had 6 pretty little quail in the freezer and decided to make an Asian marinade and grill them. Good decision 🙂
It only takes about 15 minutes to grill these succulent little babies.
The Vietnamese lady in the market had some garden fresh baby bok choy. I simply, stir fried them with garlic, ginger and peanut oil.
Yesterday, just one day after I ordered it, my Emile Henry tarte tatin pan arrived. The serving plate portion arrived broken and cracked, as if someone had kicked it onto the truck 😦 So disappointing. But that’s why I always like to order from Amazon. fr, .uk or .com, because when something like this happens, they immediately send you a replacement and give you 30 days to return the damaged item. No worries 🙂
Grilled Quail
6 quail, cleaned
1 small bunch cilantro, chopped
Juice of 1 lime
1 tbsp sesame seed oil
2 garlic cloves, minced
1 inch ginger, minced
3 tbsp sweet chili sauce
Mix together the cilantro, lime juice, oil, garlic, ginger and chili sauce. With kitchen shears, cut the quail up the back and flatten the breast with the palm of your hand. Put the quail inside of a zip lock, pour the sauce over and refrigerate for 2-4 hours. Grill, basting with the leftover marinade for about 15-20 minutes.
Cooking in Sens 
Quelle dommage!
The quail looks lovely though – I’ve got a partridge in the freezer wanting to be cooked soon…
So annoying! Thank you. I’m thinking partridge wrapped in bacon 🙂
That’s my normal thing, but I meant I might do it like your quail 😉
Yes!
Gorgeous grilled quail. And I love the red color of the Emile Henry pan. Too bad it was broken upon arrival… Fortunately, you purchased it from a reputable company. Have a great weekend!
Thank you Tessa. I should have another one next week, hopefully unbroken.
I love quail and that’s a nice marriage of flavours.
Thank you Roger.
Looks awesome!
Thank you Jon 🙂
I love quail!!! So sorry for your broken serving plate!! That would have got into my nerves. Hopefully you are getting a replacement. This is why it is important to always buy in trustworthy places..
Thank you Ambrosiana. I’m hopefully getting another one next week.
Beautiful bok choy and pretty red pan.
Thank you kale.
Beautiful quail! I love spatchcocking birds.
So sad about the tarte tatin dish 😦 I swear that out of all the postal workers in the world, the French hate their jobs the most. Glad that you are getting a replacement for that beautiful, red dish!
Or most French hate their jobs and work to go on vacation 🙂
It’s a hard knock life 😉
I’m from Texas and quail is pretty common. But it is nice to see an interesting recipe. Thanks for sharing it!
You are welcome Russell. Quail is also common here in France. I was born in San Antonio.
My parents would love this!! Even more in a grill 😉
It’s not my favourite bird 😛 I love “bone dishes”, but the quail is so small, a little difficult to eat 😛
I also bought my tartin set of Emile Henry in Amazon! It’s a pity that you are going to wait a little, but luckyly, you won’t have any problem with the replacement 😉 And then, you’re going to see, you are not going to make only tatins with that set. Or at least, I use it much more 😉
I save the recipe for dad and mum, I’ll be at home soon, and they’ll be grateful this grill season 😉
Thank you Paula. You should try the quail one more time with the recipe or maybe this recipehttps://cookinginsens.wordpress.com/2011/11/06/deep-fried-quail-with-hoisin-dipping-sauce/ or this recipe https://cookinginsens.wordpress.com/2011/08/29/glazed-quail-and-potato-turnip-puree/
Last July we made this at my parents home, BBQ day, and you can’t imagine how much they love the recipe!! I never should have said I found it here, should say it was mine, jajajaja. They love grill meat, and they never thought about using their loved quail in a grill!!
Perhaps I have to give an oportunity to this, when I was a kid I loved it, and the glazed one you have seems delicious!! 🙂
Thank you, et merci, und Danke 😛
Next time tell them it was yours 🙂
Reblogged this on foodwinetravels and commented:
cool!
Thank you Giovanni.
I had to use chicken, but I made this for lunch today. Delicious!
I’m glad you liked the marinade 🙂
This looks wonderful and a broken dish means you should order the replacement and an extra!
Thank you Greg. The replacement is coming.
Those quails looks good, they must be so tender and succulent
Oh no! Amazon are good like that though! I hope a replacement arrives speedily. Sorry for my jocular attack on your pastry 😀
Which pastry?
The quail looks exquisite! I love the color of the Emile Henry tarte tatin pan!
I do too 🙂
Love this recipe! Will be linking back to this in my upcoming post 🙂
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