Grilled Quail with Sweet Chile Jam

Print Friendly, PDF & Email

From Jon Beaker, ACME Food + Drink, Portland

6 semi-boneless quail (Available locally from Nicky USA)

2 bunches cilantro, finely chopped
1 Tbsp black pepper, ground
3 red Fresno chilies, seeded and finely minced
7 garlic cloves, finely minced
1 cup fish sauce
3 Tbsp granulated sugar
2 limes, zest and juice

In a large bowl, combine all the marinade ingredients and pour over the quail. Marinate at least 4 hours and preferably overnight.

Prepare grill and cook each quail making sure to turn twice on each side. Grill for approximately 6-8 minutes or until quail is just cooked through. Serve immediately with jasmine rice, chopped cilantro, green onion and sweet chile jam.

Makes 1 quart

4 oz ginger, peeled and minced
2 Tbsp garlic, minced
4 red Fresno Chilies, seeded and minced
1 shallot, minced
1 cup granulated sugar
1 cup rice wine vinegar (unseasoned)
1 cup apple cider vinegar

In a food processor, combine the ginger, garlic, chilies, shallot and sugar. Process to a paste and transfer to a sauce pot. Add the vinegars and cook over low heat until the liquid becomes thick enough to coat the back of a spoon. Remove from the heat and cool. This sauce will last for weeks in the refrigerator and is also very good with anything from the grill.

Related Posts

No Comments

Sorry, the comment form is closed at this time.