Grilled Jerked Quails
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 14 min |
| Total: | 34 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Metro |
Recipe ingredients
- 3 peppers, seeded
- 2-3 green onions, chopped
- 1 small onions, coarsely chopped
- 3 cloves of garlic, chopped
- 1/4 cup (60 mL) fresh coriander or flat fresh parsley
- 1 Tbps. (15 mL) fresh ginger, chopped
- 1 sprig of fresh thyme
- 1 tsp. (5 mL) ground allspice
- 1/4 tsp. (1 mL) black pepper
- 1/4 tsp. (1 mL) nutmeg
- Sufficient qty ground cinnamon
- 1 Tbsp. (15 mL) coarse salt
- 2 limes, in juice
- 2 Tbsp. (30 mL) soya sauce*
- 2 Tbsp. (30 mL) vegetable oil*
- 1 Tbsp. (15 mL) cider vinegar
- 2 Tbsp. (30 mL) molasses*
- 4 large quail
Preparation
In the mixer bowl, place all the solid ingredients of the marinade (12 first ingredients) and pulse for 30 seconds. While mixing add the liquids (remaining ingredients) until a purée is obtained. Set some aside to serve as a condiment.
Make slits in the quail and spit them using 3 skewers to prevent them from hardening during the cooking.
Coat the quail with the jerk marinade by rubbing so that it penetrates the flesh. If desired, you may make small incisions in the quail to allow the marinade to enter. Marinate 30 minutes in the refrigerator.
Preheat the BBQ. Grill the quail in direct heat 6-7 minutes per side, pivoting 90 degrees to form a grid pattern on each side.
Remove and serve immediately with a small amount of the marinade presented as a condiment.
Suggestion
Occasion: Christimas Holidays
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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