Spice-Rubbed Quail Recipe

Name: Spice-Rubbed Quail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (4- to 5-ounce) semi-boneless quail; 1 teaspoon salt; 3/4 teaspoon black pepper; Scant 1/2 teaspoon cayenne; Scant 1/2 teaspoon ground allspice; 1/2 cup chicken broth; 1/4 cup fresh lime juice; 3 tablespoons mild molasses; 2 tablespoons finely chopped scallion; 1 tablespoon unsalted butter; 3 tablespoons olive oil

Servings: persons

8 (4- to 5-ounce) semi-boneless quail
1 teaspoon salt
3/4 teaspoon black pepper
Scant 1/2 teaspoon cayenne
Scant 1/2 teaspoon ground allspice
1/2 cup chicken broth
1/4 cup fresh lime juice
3 tablespoons mild molasses
2 tablespoons finely chopped scallion
1 tablespoon unsalted butter
3 tablespoons olive oil

1
Wash quail and pat dry.
2
Stir together salt, black pepper, cayenne, and allspice and rub all over quail.
3
Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
4
Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes.
5
Remove from heat and whisk in butter until incorporated.
6
Season sauce with salt and pepper and keep warm.
7
Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
8
Lightly oil broiler pan and heat under broiler until hot.
9
Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
10
Serve quail drizzled with sauce.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 (4- to 5-ounce) semi-boneless quail, 1 teaspoon salt, 3/4 teaspoon black pepper, Scant 1/2 teaspoon cayenne, and more.

Yes, Spice-Rubbed Quail falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice-Rubbed Quail

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