These tiny little birds have a lot of flavour for their diminutive size. Marinated in a robust smokey BBQ sauce spiked with generous spoonfuls of Sambal Oelek, a hot chili-based sauce which is popular throughout the Indonesia, these Grilled Quail are an ideal appetizer for a summer cocktail party, Javanese-inspired Tiki party or delicious outdoor dinner. Served spatchcocked or butterflied, by removing the backbone so the quail can be opened up and grilled flat, they can also be split in half for smaller appetizer-friendly portions. Barbecuing the quail brings out the sweetness of the marinade, infusing the meat with bold robust flavour, and becomes lightly charred and deliciously moist and golden brown. Be sure to provide guests with lots of cocktail napkins or finger bowls of warm water and sliced lemon, and watch these succulent little birds disappear!
Serves 2-3 as entrée or 8-10 as appetizer
1/2 cup Diana Gourmet Western Smokehouse BBQ Sauce
2 tbsp Sambal Oelek
Kosher salt and fresh black pepper, to taste
Using poultry scissors or a sharp knife, butterfly the quail by cutting down the backbone so that the birds open up like a book. Rinse the quail under cold water to remove any impurities, then dry with paper towel. Place the whole quail in a glass flat bottomed dish, or cut them in half for appetizer portions, and coat with the BBQ sauce and Sambal Oelek, using your hands to massage the marinade all over.
Season with salt and pepper to taste, then cover with cling film and chill until needed. The quail can be prepared up to a day in advance, but an hour at the very least. Preheat an outdoor grill to medium-high then place the quail skin side down and cook about 15-20 minutes, turning once, until the quail is cooked through and has become golden brown and lightly charred. Arrange on a large platter and serve warm or at room temperature.