Spicy Quails with Lime

Spicy Quails with Lime
  • 4 servings
  • 0:10 Preparation
  • 0:40 Cooking
  • 0:50 Total Time


Add all
  • 12


  • 3/4 cup
    (190 mL)

    olive oil

  • 1

    lime juice and zest

  • 2

    cloves garlic, finely chopped

  • 3 Tbsp.
    (45 mL)

    chopped chives

  • 1 Tbsp.
    (15 mL)

    hot pepper finely chopped


Preheat oven to 375°F/190°C.

Make a slit in one leg of each quail. Insert the other leg through the slit to secure. Reserve.

In a bowl, mix remaining ingredients. Coat quail with this mixture. In a non-stick frying pan, lightly brown quail, then oven-roast 35 to 40 minutes.

Baste with remaining marinade during cooking.

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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© Société des alcools du Québec, 2007