Grilled Quail with Pomegranate and Orange Glaze
Quail marinated then grilled with a deliciously sticky glaze makes this recipe for Grilled Quail with Pomegranate and Orange Glaze finger-licking good.
Ingredients
- 8 quail any pin hairs removed, spatchcocked if desired
- For the Spice Paste Marinade
- ¼ cup fresh orange juice
- 2 tablespoons reduced-salt soy sauce
- 2 tablespoons grated fresh peeled ginger
- 2 tablespoons pomegranate syrup or pomegranate molasses**
- 2 tablespoon hot mustard I used Dijon
- Grated zest of 1 orange
- 2 teaspoons pressed garlic about 4 large cloves
- Basting Sauce
- ⅓ cup fresh orange juice
- 3 tablespoons honey
- 3 tablespoons pomegranate syrup or pomegranate molasses
- 2 tablespoons reduced-salt soy sauce
- 2 tablespoons reserved spice paste
Instructions
- Rinse and pat dry the quail being sure to remove any pin feathers. Place in a non-reactive container.
- Prepare the Spice Marinade: Mix together in a bowl the orange juice, soy sauce, ginger, pomegranate syrup, hot mustard, orange zest, and garlic. Reserve 2 tablespoons. Pour the spice mixture over the quail, rubbing it into all the crevices. Cover and marinate in the refrigerator for at least 6 hours (I did mine overnight). Let the quail stand for about a half an hour to come to room temperature prior to cooking.
- Prepare the Basting Sauce: In a bowl, whisk together the orange juice, honey, pomegranate syrup, soy sauce, and reserved spice paste; blend well. Set aside ¼ cup for spooning on at the end of cooking.
- Heat the grill to medium-high heat. Place the quail on the grill, not too close to the heat source, about 3 - 4 inches away, and grill, turning a few times until mostly cooked. When mostly cooked start basting with basting sauce; turning and basting until the quail are cooked through and nicely caramelized. Let sit for 5 minutes, then drizzle the reserved basting sauce over them. Serve.
Notes
This recipe requires 6 hours to marinate.
LindySez: If you don’t want to use quail, you could substitute Cornish game hen or chicken pieces. If you do it with game hen, do spatchcock them.
**Pomegranate syrup and/or molasses can be found in Middle Eastern markets and some specialty stores. If you can't find it, you can make something similar by reducing pomegranate juice over high heat until it becomes syrupy.
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