Barbecued Quail(Chicken)
Juicy, flavorful barbecued quail infused with tangy lemon, soy sauce, and vinegar, ideal for those who enjoy savory poultry with a smoky twist.
Ingredients
Instructions
- Combine lemon juice, oil, wine vinegar, and soy sauce in a bowl; mix well.
- Place quail in a shallow dish and marinate if desired.
- Bake at 300°F (150°C) until tender, approximately 60 minutes.
- Baste often with the sauce during baking.
Tips & Substitutions
For an extra flavor boost, marinate the quail overnight in the lemon juice, oil, wine vinegar, and soy sauce mixture. If you don't have quail, you can substitute with small chicken pieces, though cooking times may vary. Basting frequently during baking helps to keep the quail moist and flavorful. Consider trying this technique with other small game birds for variety.
Serving Suggestions
Serve the barbecued quail alongside roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Bill'S Turkey Chili With Beans for a hearty feast. For a more adventurous pairing, consider serving with a side of wild rice or quinoa to complement the rich flavors of the quail.
Storage & Reheating
Store any leftover barbecued quail in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can microwave them on low power, but be cautious to avoid drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Quail(Chicken) contains roughly 224 calories, with 23g protein, 2g carbohydrates, and 13g fat. It is an excellent source of protein (47% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 742mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen quail for this recipe?
Yes, you can use frozen quail. Just make sure to thaw them completely in the refrigerator before marinating and cooking. This ensures even cooking and allows the flavors to penetrate the meat better.
What if I don't have wine vinegar?
If you don't have wine vinegar, you can substitute it with apple cider vinegar or even rice vinegar. Both will provide a similar acidity and enhance the marinade's flavor profile without overpowering the dish.
How can I tell when the quail is done cooking?
The quail is done when the internal temperature reaches 165°F (74°C) and the meat is tender. You can use a meat thermometer to check for accuracy. The juice should run clear when pierced, indicating that it's fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).