First I wanted to do grilled quail with the different ways on how to season them in one post, but then again I said to myself that I won’t because my readers will end up getting confused. When I cooked them that I was amazed that there isn’t that much fat on them at all for being all dark meat.
A duck is all dark meat too but it is extremely fatty. Don’t worry, this is a comparison. For starters if you are going to bake, preheat your oven to 350F or 177C. This method I would suggest to do during the winter or do what I had done is by grilling them.
Make suya paste first and save a little of the bullion you used to season the quail with. Add tsp of either lemon or lime juice, 3 dashes of maggi or knorr aroma. Be sure to smear it both in and out of the quails.
1 or more packages of quails can be used. It depends on how many people are eating. There are a dozen in a package.
During cold and nasty weather I suggest cooking in the oven using a cast iron skillet for 20 minutes per side or until done.
Since it is unbearably hot that I ended up grilling them. I have an electric Geogre Forman that goes from 1 to 5 and 5 being the highest. For both baked and grilled versions use cooking spray. Grill them for 10 minutes on number 3 depending on which type of grill you have.
If you have gas this may work too but if you have charcol grill the quails for 10 minutes and turn frequently as you go. Repeat this 2 or more times until the quail is done.
Just don’t have the grill or oven temps too high because it would only cook on the outside not the inside.
Enjoy with refreshing drinks like tigernut milk, zobo and goya malta light. Also noodles and rice is perfect for this too.
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