Asian style roasted quail

Prep: 5 mins Cook: 40 mins Marinade time: 30 mins Total: 1 hr 15 mins Serves: 6

Ingredients

·         6 quails

·         2 tablespoon BBQ sauce I used honey garlic

·         2 tablespoons sesame seeds

·         1 tablespoon chili garlic sauce

·         3 tablespoon sesame oil dark

·         2 tablespoon honey

·         3 cloves garlic minced

·         1 tablespoon ginger fresh, minced

·         1/4 cup white wine

·         1/4 cup soy sauce low sodium

·         2 tablespoon vegetable oil

Preparation

1.      Combine all ingredients, excluding quail and vegetable oil, in a large heavy-duty zip-top plastic bag and add quail. Seal, and chill for 30 minutes, turning occasionally.

2.      Preheat oven to 375 F degrees.

3.      In an oven-proof large skillet or a Dutch oven, heat the oil over medium to high heat. Sear the quail on all sides until brown be careful to turn often since quails are so small they might burn quickly. Save leftover marinade.

4.      Roast quail in the oven uncovered for 20 to 30 minutes or until quail is done.

5.      In the meantime, pour the marinade into a small pot and simmer over medium heat for 10 minutes, it should reduce a bit.

6.      Pour marinade sauce over quail and serve hot with your favorite side dish.

Nutrition Information:

Serving: 1quail

Calories: 378kcal (19%)

Carbohydrates: 11g (4%)

Protein: 22g (44%)

Fat: 26g (40%)

Saturated Fat: 8g (50%)

Cholesterol: 82mg (27%)

Sodium: 610mg (27%)

Potassium: 294mg (8%)

Sugar: 8g (9%)

Vitamin A: 280IU (6%)

Vitamin C: 7.1mg (9%)

Calcium: 50mg (5%)

Iron: 5mg (28%)