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Nutrition Facts
Serving Size 1 (289g) Recipe makes 3 servings
Calories 642
Calories from Fat 359		(55%)
Amount Per Serving		%DV
	Total Fat 39.9g	61%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 14.0g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 1275mg		53%
Potassium 588mg		16%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 0.9g	3%
	Sugars 21.7g
Protein 45.3g		90%
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Baked Garlic Quail

Recipe #22205 | 1 day | 1 day prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: JustJanS
Mar 13, 2002

We love these as an entree, but not when there's company, as we always eat every morsel off the bones. They are messy to eat but yummy! Prep time includes marinating of the quail.

SERVES 3 -6 (change servings and units)

Ingredients

6 quail, cut in half down backbone

MARINADE

4 cloves garlic, crushed
2 tablespoons chili sauce
3 tablespoons honey
3 tablespoons soy sauce
2 teaspoons brown sugar
3 tablespoons oil

Directions

1
Combine marinade ingredients.
2
Add quail and refrigerate overnight.
3
Just before serving, place quail on rack over baking dish.
4
Bake for 15 minutes in a moderate oven.
5
Increase oven temperature to hot, cook for a further 10 minutes or until quail are crisp and tender.

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Featured Reviews for This Recipe

From: Bergy

On Mar 28, 2005

The quail looked beautiful but the marinade over powered the delicate flavor of the quail. I marinated them overnight perhaps if they had only been in the marinade for a couple of hours it would not have been so strong. The marinade has excellent flavor and I would use it on chicken just not on quail. Sorry Jan I love your recipes but this one was not for me

1 person found this review helpful

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From: Kotiäiti from Finland

On Jan 12, 2009

Thank you for this recipe!

1 person found this review helpful

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From: MessyChef

On Mar 18, 2006

Yum! Not only was this recipe great on quail, but we loved the spicy and garlicy marinade so much, I used it on some boneless skinless chicken thighs and broiled them. They turned out wonderful as well. Thanks for posting this one - it's a keeper.

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