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Chinese Style Quail

Smokin Monkey

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Chinese Style Quail


4 Quails 
1/2 cup Soya Sauce
1/2 cup Worcestershire Sauce
2Tbs Honey
2 Cloves Garlic (chopped)
Thumb size piece Ginger (chopped)
2 Chilli (chopped)


Set BBQ up for direct cooking. 
Spatchcock the Quails.
Make the Marinade, using the Soya Sauce, Worcestershire Sauce, Honey, Garlic, Ginger, Chilli and S&P.
Marinate the Quails for at least two hours, best over nigh. Keep refrigerated.
Remove from the marinade and allow the marinade to drain from the Quails, do not wash or dry Quails.
Place skin up on the hot BBQ, and cook for five minutes. Then turn onto the skin and cook for a further three minutes.
Remove, cover and allow to rest for five minutes.


Four Quails


Marinade Mixture


Marinating the Quails


Placed over the hot coals


Nice colour on the Quail


Rested and ready to eat.

Back to The Smokin Monkey Cook Book








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