Recipe courtesy of Bobby Flay
Pomegranate-Cinnamon Grilled Quail
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- Level: Intermediate
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 580
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 43 g
- Cholesterol
- 166 mg
- Sodium
- 635 mg
- Level: Intermediate
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 580
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 43 g
- Cholesterol
- 166 mg
- Sodium
- 635 mg
Ingredients
Directions
- Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.
