Ancho Chile Honey Basted Quail
- 1 dried ancho chile
- 1 cup hot water
- 1 chopped garlic clove
- 1/8 cup honey
- 1 teaspoon kosher salt
- About 12 semi-boneless quail (1 or 2 per person)
Soak ancho chile in 1 cup of hot water for 30 minutes.
Preheat grill to medium-high.
Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.
More Recipes and Ideas:
Grilled Crawfish-Stuffed Chiles Rellenos with Salsa and Sour Cream, Quail and Smoked Sausage Christmas Gumbo, Green Chile Cheeseburgers, Garlic Chicken Recipes, Chicken Cordon Bleu Recipes, New York Strip Steak Recipes, Veal Chop Recipes, Christmas Dinner Recipes, Easy Shrimp
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