Recipe courtesy of Naylene Dillingham
Ancho Chile Honey Basted Quail
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- Level: Easy
- Total: 45 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 269
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 99 mg
- Sodium
- 259 mg
- Level: Easy
- Total: 45 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 269
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 26 g
- Cholesterol
- 99 mg
- Sodium
- 259 mg
Ingredients
Directions
- 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.
