Plum Sriracha Glazed Grilled Quail

Ingredients

• 8 whole quail, butterflied
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 3/4 cup plum jam
• 3 tablespoons sriracha sauce
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, thinly sliced, for garnish
• 1 tablespoon sesame seeds, for garnish
• 1 lime, cut into wedges

Method

1. 1

   Pat the butterflied quail dry with paper towels, then rub both sides with olive oil, salt, and black pepper. Let sit at room temperature for 20 minutes while preparing the glaze.

2. 2

   In a small saucepan over medium heat, combine the plum jam, sriracha, rice vinegar, soy sauce, garlic, and ginger. Whisk together and bring to a simmer, stirring occasionally, until the jam melts into a smooth glaze.

   5:00 · Simmer glaze
3. 3

   Remove the saucepan from heat and set aside about 1/3 cup of the glaze in a separate bowl for brushing on the grill; reserve the rest for serving.

4. 4

   Preheat a grill to medium-high heat (about 450°F) and oil the grates well.

   10:00 · Preheat grill
5. 5

   Place the quail skin-side down on the grill and cook, pressing gently with a spatula, until the skin is golden and crisp.

   4:00 · Grill skin side
6. 6

   Flip the quail and brush the skin side with the reserved grilling glaze. Continue grilling, flipping and brushing with more glaze every couple of minutes, until the quail reaches an internal temperature of 165°F and the glaze is caramelized.

   6:00 · Finish grilling
7. 7

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

   5:00 · Rest quail
8. 8

   Drizzle the quail with the remaining reserved plum sriracha glaze and sprinkle with sliced green onions and sesame seeds. Serve warm with lime wedges.