Quail with Finadene Dipping Sauce

Name: Quail with Finadene Dipping Sauce
Total time: PT-496088H9M19S
Ingredients: 8 semiboneless quail; Salt and pepper; 1/2 cup soy sauce; 1/4 cup distilled white vinegar (if you can find it, use coconut vinegar); 2 scallions, trimmed and thinly sliced; 3 red Thai bird chiles, or to taste, thinly sliced

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 4 servings 1x

Time 23 to 25 minutes

Units Scale

Ingredients

8 semiboneless quail
Salt and pepper
1/2 cup soy sauce
1/4 cup distilled white vinegar (if you can find it, use coconut vinegar)
2 scallions, trimmed and thinly sliced
3 red Thai bird chiles, or to taste, thinly sliced

Instructions

Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.
Season the quail on both sides with salt and pepper. Stir the soy sauce, vinegar, scallions, and chiles together in a small bowl.
Put the quail on the grill directly over the fire, skin side up. Close the lid and cook, turning once, until the quail are crisp on the outside and still pink inside, 2 to 5 minutes per side depending on their size. Transfer the quail to a platter. Serve 2 birds per serving, with the dipping sauce on the side.

—Recipe from How to Grill Everything

Recipe variations

Chicken Thighs with Finadene Dipping Sauce Here the sauce does double duty as a marinade and dipping sauce: Double the sauce ingredients. Substitute 3 pounds bone-in, skin-on chicken thighs for the quail. Pour half the sauce into a large bowl and reserve the rest for dipping. Put the chicken in the large bowl and turn to coat completely. Prepare a medium- high indirect fire and grill the thighs, skin side up, over the indirect side with the lid down, until no longer pink at the bone, 40 to 50 minutes. (Nick with a small knife and peek inside.) Put the thighs skin side down directly over the fire to crisp up the skin for 1 to 3 minutes; if using gas, first turn the heat down to medium. Transfer to a platter and serve with the reserved sauce.

Quail with Lemon Finadene Dipping Sauce The vibrant lemon flavor balances the richness of the dark quail meat: Omit the soy sauce and vinegar. Add 1 cup chopped fresh tomatoes, 6 cloves garlic, minced, 1/2 cup fresh lemon juice, and salt to taste.

Quail with Sherry-Honey Glaze Omit the soy sauce, vinegar, scallions, and chiles. Instead, combine 1/4 cup honey, two tablespoons sherry vinegar, and one tablespoon Dijon mustard. When the quail are cooked, brush both sides with the glaze. Put them directly over the fire, skin side up, for 1 to 3 minutes, then turn and let the glaze caramelize for another 1 to 3 minutes; if using gas, first turn the heat down to medium.