Ingredients

The following ingredients have 4 Servings
  • 6 quails
  • 2 tablespoon BBQ sauce (I used honey garlic)
  • 2 tablespoon sesame seeds
  • 1 tablespoon chili garlic sauce
  • 3 tablespoon sesame oil (dark)
  • 2 tablespoon honey
  • 3 cloves garlic (minced)
  • 1 tablespoon ginger (fresh, minced)
  • 1/4 cup white wine
  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoon vegetable oil

Instruction

  • Combine all ingredients, excluding quail and vegetable oil, in large heavy-duty zip-top plastic bag and add quail. Seal, and chill 30 minutes, turning occasionally.
  • Preheat oven to 375 F degrees.
  • In an oven proof large skillet or a dutch oven, heat the oil over medium to high heat. Sear the quail on all sides until brown, be careful to turn often, since quails are so small they might burn quickly. Save left over marinade.
  • Roast quail in the oven uncovered for 20 to 30 minutes or until quail is done.
  • In the meantime, pour the marinade in a small pot and simmer over medium heat for 10 minutes, it should reduce a bit.
  • Pour marinade sauce over quail and serve hot with your favorite side dish.