Although a little fiddly to eat, quail are absolutely delicious smothered with a hot chilli marinade and baked, grilled or barbecued to perfection. Use less sambal oelek for a milder flavour.
Chicken legs or thighs (with the bone) can be cooked using this marinade instead of quail. They take about 40 minutes to cook.
4– 6 quail
3 garlic cloves, crushed
1 small onion, grated
3 tbsp sambal oelek
1 tbsp light soy sauce
2 tsp grated fresh ginger
2 tsp brown sugar
1 tbsp macadamia oil
Copyright © Jan Purser
1 Use a sharp pair of kitchen scissors to cut the quail in half, cutting away and discarding the backbones and necks (if attached). It is easier to use scissors than a sharp knife as you have a little more control over cutting through the bones.
2 Combine all the remaining ingredients in a bowl and mix well. Use a pastry brush to brush the mixture generously over the pieces of quail. Place the quail in a non-aluminium dish and pour over any remaining marinade. Cover the quail and refrigerate for at least 4 hours.
3 Place the quail in a single layer, skin-side up, on a wire rack over a baking dish. Bake at 190ºC (170ºC fan-forced), brushing with any marinade remaining in the dish, for about 30 minutes or until just cooked through.
Serves 2 to 4