Brick Grilled Five Spice Quail
Brick Grilled Five Spice Quail
5 spatchcocked quail – backbone & bones removed
2 teaspoons of coarse salt(10ml)
2 teaspoons of Chinese five spice powder(10ml)
2 teaspoons of brown sugar(10ml)
1 tablespoon slices of fresh ginger, minced(15ml)
1∕2 teaspoon of black pepper(2.5ml)
2 cloves of fresh garlic, minced
2 scallions, white part minced
1 teaspoon of sesame oil(5ml)
Salt and pepper to taste
10 wooden skewers soaked in cold water for 1 hour
Brush the sesame oil over the birds. Combine the salt, five spice, sugar, ginger, garlic and white onion and pepper in a bowl and rub all over the quails (under skin also). Put into a bag and place in the refrigerator for 3-6 hours.
Remove the quail from the refrigerator. Lay the quail flat on the cutting board and using soaked wooden skewers place three skewers in each bird on an angle so that they come together on one side in a triangle. The first skewer goes from wing to wing, the second through the middle, and the third from thigh to thigh. Wrap the ends where they come together with foil. Season the quail with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium heat. Oil the grill and cook the birds for 4-5 minutes per side using the skewers to help rotate and flip the meat as necessary. Flip birds when skin is crispy & golden brown. Remove.
Quail is a game bird. It is recommended, and safe, to serve this low fat bird medium rare.
Yields: 5 servings
5 spatchcocked quail – backbone & bones removed
2 teaspoons of coarse salt(10ml)
2 teaspoons of Chinese five spice powder(10ml)
2 teaspoons of brown sugar(10ml)
1 tablespoon slices of fresh ginger, minced(15ml)
1∕2 teaspoon of black pepper(2.5ml)
2 cloves of fresh garlic, minced
2 scallions, white part minced
1 teaspoon of sesame oil(5ml)
Salt and pepper to taste
10 wooden skewers soaked in cold water for 1 hour
Brush the sesame oil over the birds. Combine the salt, five spice, sugar, ginger, garlic and white onion and pepper in a bowl and rub all over the quails (under skin also). Put into a bag and place in the refrigerator for 3-6 hours.
Remove the quail from the refrigerator. Lay the quail flat on the cutting board and using soaked wooden skewers place three skewers in each bird on an angle so that they come together on one side in a triangle. The first skewer goes from wing to wing, the second through the middle, and the third from thigh to thigh. Wrap the ends where they come together with foil. Season the quail with salt and pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium heat. Oil the grill and cook the birds for 4-5 minutes per side using the skewers to help rotate and flip the meat as necessary. Flip birds when skin is crispy & golden brown. Remove.
Quail is a game bird. It is recommended, and safe, to serve this low fat bird medium rare.
Yields: 5 servings
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