Spicy Maple-Roasted Quail
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
Quail marinated in a spicy maple-soy glaze, then roasted until juicy and glazed. Perfect as an appetizer or main course.
Ingredients
- 8 quail
- ⅓ cup maple syrup
- ¼ cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chile garlic paste or ¼ teaspoon cayenne pepper
- 8 garlic cloves, minced or grated
- 1 ½ teaspoon Five-Spice Powder (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 quail
- ⅓ cup maple syrup
- ¼ cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chile garlic paste or ¼ teaspoon cayenne pepper
- 8 garlic cloves, minced or grated
- 1 ½ teaspoon Five-Spice Powder
Let's Cook
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Step 1.
Pat dry: 8 quail
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Step 2.
Whisk together in a shallow bowl: ⅓ cup maple syrup; ¼ cup soy sauce; 2 tablespoons red wine vinegar; 2 tablespoons chile garlic paste or ¼ teaspoon cayenne pepper; 8 garlic cloves, minced or grated; ½ teaspoon Five-Spice Powder
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Step 3.
Add the quail, turning to coat. Marinate, covered and refrigerated, for 4 to 8 hours.
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Step 4.
Preheat the oven to 500°F.
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Step 5.
Drain the quail, reserving the marinade. Pat dry, and place on a rack in a roasting pan. Fold the wingtips under the birds and tie the legs together. Roast until the juices from the thigh are slightly pink when the skin is pierced and the flesh is still juicy, 12 to 20 minutes.
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Step 6.
While the quail roast, transfer the reserved marinade to a small saucepan and bring to a boil. Reduce to a sticky glaze and reserve.
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Step 7.
When the quail are finished cooking, brush them with the glaze, cover loosely with foil, and let stand for 5 minutes before serving. Serve quail with any leftover glaze.