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Recipe courtesy of Naylene Dillingham

Show: Diners, Drive-Ins and Dives

Episode: Legends of Texas

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Total:: 45 min
Prep:: 5 min
Inactive:: 30 min
Cook:: 10 min

Yield:: 6 servings

Level:: Easy

Ingredients

1 dried ancho chile
About 12 semi-boneless quail (1 or 2 per person)
1 cup hot water
1 chopped garlic clove
1/8 cup honey
1 teaspoon kosher salt

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Ancho Chile Honey Basted Quail
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 dried ancho chile; About 12 semi-boneless quail (1 or 2 per person); 1 cup hot water; 1 chopped garlic clove; 1/8 cup honey; 1 teaspoon kosher salt