Quail is a smallish succulent bird that is delicious to grill on the stove top. You might be asking yourself, “Where am I going to find Quail in my market?” The answer is… ask your butcher to order some quail, go to a meat market, or order it online from a good source. I went the online route and ordered it frozen from D’Artagnan a great online marketplace for more unique cuts of meat.
Quail come bone-in or semi-boned, which is what I used in this recipe. Marinating quail first is essential, especially before grilling. I chose a simple Asian mix of ingredients to penetrate the meat and add delicious flavor. These all dark-meat birds come out tender and sweet – perfect on any occasion.
I created a video for this recipe, so you can see how easy it is to prepare quail. The effort is very minimal for this super enjoyable poultry and it cooks up in less than 15 minutes.
4 semi-boneless quail
1/2 cup soy sauce
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 1/2 teaspoons chili paste
pinch of black pepper
1/2 head Napa cabbage, sliced
black sesame seeds, optional
- Preheat oven to 400 degrees. In a large bowl, combine soy sauce, ginger garlic, chili paste and pepper, stir. Add quail and toss. Place in refrigerator for at least 6 hours up to overnight.
- Place grill pan on stove top over medium-high heat. Drizzle with oil and rub with paper towel. After 3 minutes, place quail on pan (reserve marinade in bowl). Cook for 4 minutes. Flip over and cook for 3 minutes.
- Remove quail from grill pan and place on sheet pan. Place sheet pan in oven for 5 minutes, so quail can gently finish cooking.
- Add cabbage to grill pan and pour remaining marinade over top. Using tongs, toss cabbage with marinade and cook for 4 minutes.
- Spoon cabbage onto plates and top with quail. Sprinkle with sesame seeds. Enjoy!