Grilled Jerked Quails

Grilled Jerked Quails
  • 4 servings
  • 0:20 Preparation
  • 0:14 Cooking
  • 0:34 Total Time

Ingredients

Add all
  • 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 Tbsp.
    (15 ml)

    fresh ginger chopped

  • 1

    sprig of fresh thyme

  • 1 tsp.
    (5 mL)

    ground allspice

  • 1/4 tsp.
    (60 mL)

    black pepper

  • 1/4 tsp.
    (60 mL)

    nutmeg

  • 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)

    molasse

  • 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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