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Ancho Chile Honey Basted Quail Recipe

Ancho Chile Honey Basted Quail

Recipe courtesy Naylene Dillingham

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on February 23, 2010

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    My husband and I made the recipe as stated but found the basting sauce to be thin and bland. We increased the amount of honey and garlic, added a shot of Grand Marnier and reduced it on the stove for about 10 minutes to thicken it. It was absolutely delicioius! It was thick enough to stay on the quail and carmelized when over the flame and didn't end up sweet as we feared it might. Served with potates dauphinois and grilled asparagus.

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  • on November 19, 2008

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    Used Quail legs instead of the whole bird. As I was taking them off the grill my "helpers" were eating them before they even made it inside. Great recipe!

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  • on May 04, 2008

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    Used Cornish Game hens instead of Quail. Cooked it a little longer too. Kids loved it... even the teenagers. Will make again.

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  • on March 02, 2008

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    i made it after watching the show...it was easy and plum delicious..

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