Prepare steps 1 and 2, then cover and refrigerate the quails for up to 2 days.
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.
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.
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.
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
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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