- 4 Quail
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- Hoisin Glaze
- 4 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 tsp Sesame Oil
- 2 tsp Sriracha Sauce
- 2 tbsp Black Bean Paste or Smooth Peanut Butter
- 1 tbsp Dark Brown Sugar
- 1 tsp Ginger (grated)
- 2 garlic cloves (finely minced)
Preheat the grill to 375° – 400°F.
Rub olive oil on quail then season with salt and black pepper.
In a blender, mix all ingredients for the Hoisin Glaze and blend until it is smooth.
Grill the quail, starting breast down, for 5-6 minutes. To get good grill marks start the quail at an angle to the grill grates then rotate 90 degrees halfway through cooking. Flip the quail. Brush or spoon the glaze on each bird and grill another 5 minutes. When done the breast will be plump and firm to the touch.
Serve with additional glaze drizzled over the top or on the side for dipping.
This dish pairs well with an Asian Coleslaw.