Tamarind Glazed Grilled Quail with Kaffir Lime Relish
Tender quail, marinated in a vibrant tamarind glaze and grilled to perfection, offers a delightful balance of sweet, sour, and savory. It's served with a zesty kaffir lime and chili relish that cuts through the richness, creating an unforgettable appetizer.
Prep Time
120 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
Butterfly the quail by cutting along the backbone and flattening them. Make several shallow cuts on the flesh of each quail to help with marinade penetration.
~15 min - 2
In a large bowl, whisk together tamarind paste, palm sugar, fish sauce, minced garlic, grated ginger, and chili flakes. Add the butterflied quail and ensure they are well coated. Marinate for at least 1 hour, or ideally 4 hours in the refrigerator.
~10 min - 3
Prepare the kaffir lime relish: Finely chop the kaffir lime leaves, red chilies, and cilantro. In a small bowl, combine them with lime juice and vegetable oil. Season with a pinch of salt if needed.
~10 min - 4
Preheat your grill to medium-high heat. If using skewers, thread the marinated quail onto them.
~10 min - 5
Grill the quail for 6-8 minutes per side, basting with any remaining marinade, until cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
~15 min - 6
Remove quail from the grill and let rest for 5 minutes. Serve the grilled quail immediately, drizzled with the kaffir lime relish.
~5 min
Tips
- For easier grilling and even cooking, you can place the quail on a piece of parchment paper on a baking sheet and grill it that way, or use grill baskets.
- The kaffir lime relish can be made a few hours in advance and stored in the refrigerator. Let it sit at room temperature for 15 minutes before serving.
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