Charcoal Quail And Marinade
Juicy quail wrapped in bacon, marinated in a sweet and savory pineapple-soy marinade, perfect for grilling enthusiasts seeking bold flavors and tender bites.
Ingredients
Instructions
- Make the marinade by mixing equal parts pineapple juice, water, and soy sauce.
- Wrap each quail in bacon.
- Preheat the grill to a medium-low heat.
- Grill the bacon-wrapped quail slowly, basting continuously with the marinade.
- Cook until the bacon is crispy and the quail is cooked through.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or ginger to the marinade. If you don't have quail, chicken thighs or drumsticks can work as a substitution. Ensure to soak the bacon in water before wrapping to prevent burning on the grill. Basting frequently will keep the quail moist and flavorful. Remember to grill on low heat to avoid charring the bacon.
Serving Suggestions
Serve the bacon-wrapped quail with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Cranberry Orange Sauce for a festive touch. For a complete dining experience, consider offering a light, refreshing drink like a homemade lemonade or a festive punch to complement the flavors.
Storage & Reheating
Leftover grilled quail can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the quail in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For best results, cover with foil to keep the bacon crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Charcoal Quail And Marinade contains roughly 22 calories, with 1g protein, 4g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1365mg per serving (59% 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 marinate the quail overnight?
Yes, marinating the quail overnight will enhance the flavors, making the dish even more delicious. Just ensure you store it in the refrigerator and bring it to room temperature before grilling for even cooking.
What is the best way to know when the quail is done?
The quail is done when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check the temperature, or ensure the juices run clear when pierced. The bacon should also be crispy.
Can this recipe be adapted for a barbecue?
Absolutely! You can use a charcoal or gas grill for this recipe. Just make sure to control the heat and use indirect grilling if necessary. Basting with the marinade will keep the quail moist and flavorful during the barbecue.
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).