Robert Sinskey Vineyards

Grilled Quail with Soy Maple Glaze

If you can’t find fresh or frozen quail at your butcher substitute, squab, chicken breasts or thighs and lengthen the cooking time. Chicken wings are also delicious. Serves 4

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4 boneless Quail
Black pepper
Kosher salt
¼ cup soy sauce
2 tablespoons maple syrup
2 tablespoons mirin rice wine
1 teaspoon ground ginger
1 tablespoon toasted sesame seed
1 green onion, green and white parts thinly sliced

1. Rub quail with salt and pepper. Let rest for 20 minutes. Pat dry.
2. In a medium non-reactive bowl or dish whisk together soy sauce, maple syrup, mirin and ground ginger.
3. Add quail and roll in the marinade to coat the outside evenly. If cooking immediately after marination, marinate for 1 hour at room temperature, otherwise cover and marinate in the refrigerator overnight.
4. Remove the quail from the marinade. Strain marinade into a small pan and bring to a boil. Reduce heat and simmer for 1 to 2 minutes. Reserve on the side to brush quail during grilling.
5. Heat a grill to medium high heat. Place the quail breast down and grill for 4 minutes. Turn over the bird and brush with reduced glaze.
6. Grill for another 4 minutes on the opposite side. Turn over again and brush with glaze.
7. Grill for 1 minute on the first side, brush with glaze and turn over. Grill 1 minute on the opposite side and brush with glaze.
8. Remove the birds from the grill and place on a serving plate breast side up. Brush with glaze and sprinkle with sesame seeds and green onions. Serve with Roasted Delicata Squash or the side of your choice.