Lemongrass Tamarind Grilled Quail

Lemongrass Tamarind Grilled Quail

Smoky grilled quail glazed with a tangy-sweet tamarind marinade and fragrant lemongrass.

Total 2 hr 30 min Makes 4 servings Calories 310/serving

Dietary

Dairy free, Nut free

Allergens

Fish, Soy

Whole quail are butterflied and marinated in a blend of lemongrass, tamarind, garlic, and fish sauce, then grilled hot and fast over charcoal for charred skin and juicy meat. The sticky-tart glaze caramelizes as it cooks, giving each bird deep savory-sour notes typical of Southeast Asian street food. Serve as a shareable appetizer or alongside sticky rice for a complete meal.

Ingredients

  • 8 whole quail, butterflied
  • 3 tablespoons tamarind paste
  • 2 stalks lemongrass, tender inner part minced
  • 4 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoons vegetable oil
  • 1 tablespoons soy sauce
  • 1 teaspoons ground black pepper
  • 1 red Thai chile, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving

Method

  1. Using kitchen shears, butterfly each quail by cutting along both sides of the backbone and pressing flat.

  3. Place the quail in a large resealable bag or shallow dish, pour the marinade over them, and massage to coat evenly.

  4. Refrigerate and marinate the quail for at least 2 hours, turning once halfway through.

  5. Remove the quail from the refrigerator and let sit at room temperature for 20 minutes while you prepare the grill.

  6. Preheat a charcoal or gas grill to medium-high heat, about 450°F, and clean and oil the grates.

  7. Place the quail skin-side down on the grill and cook until charred and the skin releases easily, about 5 minutes.

  8. Flip the quail and grill the second side until the juices run clear and an internal temperature of 165°F is reached, about 4 minutes.

  9. Transfer the quail to a platter and let rest for 5 minutes.

  10. Drizzle with fresh lime juice, sprinkle with chopped cilantro, and serve with lime wedges on the side.

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    Lemongrass Tamarind Grilled Quail

    Whole quail are butterflied and marinated in a blend of lemongrass, tamarind, garlic, and fish sauce, then grilled hot and fast over charcoal for charred skin and juicy meat. The sticky-tart glaze caramelizes as it cooks, giving each bird deep savory-sour notes typical of Southeast Asian street food. Serve as a shareable appetizer or alongside sticky rice for a complete meal.

    2 hr 30 min 4 servings 310 cal

    Ingredients

    • 8 whole quail, butterflied
    • 3 tablespoons tamarind paste
    • 2 stalks lemongrass, tender inner part minced
    • 4 cloves garlic, minced
    • 2 tablespoons fish sauce
    • 2 tablespoons brown sugar
    • 1 tablespoons vegetable oil
    • 1 tablespoons soy sauce
    • 1 teaspoons ground black pepper
    • 1 red Thai chile, minced
    • 2 tablespoons fresh lime juice
    • 2 tablespoons chopped fresh cilantro, for garnish
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      Using kitchen shears, butterfly each quail by cutting along both sides of the backbone and pressing flat.

    2. 2

      In a bowl, whisk together the tamarind paste, lemongrass, garlic, fish sauce, brown sugar, vegetable oil, soy sauce, black pepper, and minced chile until the sugar dissolves.

    3. 3

      Place the quail in a large resealable bag or shallow dish, pour the marinade over them, and massage to coat evenly.

    4. 4

      Refrigerate and marinate the quail for at least 2 hours, turning once halfway through.

    5. 5

      Remove the quail from the refrigerator and let sit at room temperature for 20 minutes while you prepare the grill.

    6. 6

      Preheat a charcoal or gas grill to medium-high heat, about 450°F, and clean and oil the grates.

    7. 7

      Place the quail skin-side down on the grill and cook until charred and the skin releases easily, about 5 minutes.

    8. 8

      Flip the quail and grill the second side until the juices run clear and an internal temperature of 165°F is reached, about 4 minutes.

    9. 9

      Transfer the quail to a platter and let rest for 5 minutes.

    10. 10

      Drizzle with fresh lime juice, sprinkle with chopped cilantro, and serve with lime wedges on the side.