Ingredients for Five Spice Grilled Quail
- 4 quail
- 1 tablespoon vegetable oil
- Dry Sherry
- 1/4 cup soy sauce
- Light Brown Sugar
- Five Spice Powder
- Dried Thyme
- Kosher Salt
- 1/4 teaspoon black pepper
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How to Make Five Spice Grilled Quail
- **Make the Five-Spice Marinade:** In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 teaspoon five-spice powder.
- **Marinate the Quail:** Place 4 quail in a large, heavy-duty zip-top bag.
- **Add Marinade & Seal:** Pour the marinade over the quail. Press out excess air and seal the bag tightly.
- **Refrigerate:** Refrigerate for 1-8 hours, turning the bag occasionally to ensure even marination.
- **Prepare for Grilling:** Remove quail from the bag and discard the marinade. Pat the quail dry with paper towels.
- **Oil & Season:** Lightly brush the quail with 1 tablespoon vegetable oil.
- **Prepare Five-Spice Blend:** In a small bowl, combine 1 teaspoon five-spice powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Season the Quail:** Sprinkle the five-spice blend evenly over the quail.
- **Grill the Quail:** Preheat grill to medium-indirect heat. Grill quail breast-side down for 15-20 minutes, or until the juices run slightly pink. Flip and grill for an additional 10-15 minutes, or until cooked through. Internal temperature should reach 165°F (74°C).
- **Serve:** Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
30g
Fat
56g
Carbs
3g