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
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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


  1. Soak ancho chile in 1 cup of hot water for 30 minutes.
  2. Preheat grill to medium-high.
  3. Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
  4. 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.
  5. 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.