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Five Spice Grilled Quail

This recipe makes 4 servings, takes about 30 minutes of prep, and about 50 minutes to cook (but some hours in between for marinating). Note that this recipe calls for "five-spice powder," which is usually sold as an item for preparing Chinese food. If you can't find it as is, you should know that it's equal parts ground cinnamon, cloves, star anise, fennel seeds and Szechuan peppercorns (but most any good-sized grocer should have the already mixed spice).

Ingredients:
  • 8 five-ounce (or so) quail
  • vegetable oil

Marinade Ingredients:
  • 1/3 cup of dry sherry
  • 1/4 cup of vegetable oil
  • 2 tablespoons of soy sauce
  • 2 tablespoons of light brown sugar
  • 1-1/2 teaspoons of five-spice powder

Seasoning blend:
  • 1 teaspoon of five-spice powder
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper


Directions:

  1. To make the marinade: In a small bowl, mix together all the marinated ingredients.
  2. Put the quail in a large heavy-duty plastic zip-top bag.
  3. Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
  4. Press the air out of the bag and seal tightly.
  5. Shake gently to distribute the marinade.
  6. Refrigerate 1-8 hours and turn occasionally.
  7. Take the quail out of the bag and throw away marinade.
  8. Pat quail dry with paper towels.
  9. Lightly brush the quail with vegetable oil.
  10. In a small bowl, add all the seasoning blend ingredients; stir to combine.
  11. Sprinkle seasoning blend over quail.
  12. 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).



 
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