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Grilled Quail with Ginger Glaze

These quail have a sweet-sour, spicy glaze that’s very moreish. Cook them on a barbecue, under a grill, or on a hot griddle pan

Printable version    A4    |    A5    |    Index card

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Prepare Ahead

Prepare steps 1 and 2, then cover and refrigerate the quails for up to 2 days.


  1. 1

    Using kitchen scissors, cut each quail along the backbone, from the neck end to the parson’s nose. Open each quail, place on to a cutting board, skin-side up, and press firmly with your hand to flatten. Slash the breast skin a couple of times with a knife to ensure even cooking.

  2. 2

    Mix the marinade ingredients together with a fork. Brush evenly over each quail, pressing into the cuts, and leave to marinate in the fridge for at least an hour or overnight.

  3. 3

    Preheat a grill to hot. Grill the quail on a foil-lined grill pan, turning once, for 12–15 minutes, or until golden brown and the juices show no trace of pink when pierced.

  4. 4

    Serve hot, with lime wedges for squeezing.


  • 8 whole quail
  • 3 whole limes, 2 cut into wedges to serve, 1 juiced to glaze
  • 1 clove garlic, crushed
  • 1 tablespoon root ginger, fresh, finely grated
  • 3 tablespoons sweet chilli dipping sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons coriander, finely chopped

Serves 4

Makes 8 

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

7 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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