Chinese Style Quail
This is a very quick and easy BBQ dish. Sticky and packs a bit of a punch. For those who like it hot, you can add more Chilli and Ginger to heat things up!
For the dish
1/2 cup Soya Sauce
1/2 cup Worcestershire Sauce
2 Cloves Garlic (chopped)
Thumb size piece Ginger (chopped)
2 Chilli (chopped)
Set BBQ up for direct cooking.
Spatchcock the Quails.
Make the Marinade, using the Soya Sauce, Worcestershire Sauce, Honey, Garlic, Ginger, Chilli and S&P.
Marinate the Quails for at least two hours, best over nigh. Keep refrigerated.
Remove from the marinade and allow the marinade to drain from the Quails, do not wash or dry Quails.
Place skin up on the hot BBQ, and cook for five minutes. Then turn onto the skin and cook for a further three minutes.
Remove, cover and allow to rest for five minutes.