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Chicken, Turkey, Duck, etcOther Birds >  Quail with Golden Cherry BBQ Sauce


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Country Living Flavors of Country Cookbook
by the Editors of Country Living
Tiny quail make the perfect-sized appetizer. We add ginger to the cherry sauce for a light touch of spice. For an entree, use game hens or chicken breast in place of the quail.
Makes 4 Servings



    • 4 teaspoons olive oil
    • 1/4 cup chopped onion
    • 1 tablespoon chopped peeled fresh ginger
    • 3/4 pound golden cherries, pitted and halved (about 2 cups)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoons orange juice
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons honey
    • 2 teaspoons cider vinegar
    • 1¼ teaspoons salt
    • 4 5-ounce quail
    • 1/2 teaspoon ground black pepper


1. Make The Sauce: In a medium nonstick saucepan, heat 1 teaspoon oil over medium heat. Add the onions and cook until soft and translucent—about 8 minutes. Add the ginger and cherries and saute for 2 minutes. Add broth, orange juice, and lemon juice to the saucepan and cook for 20 minutes. Run cherry mixture through a food mill and return to saucepan. Add the honey, vinegar, and 1/4 teaspoon salt to saucepan and cook over low heat until thickened— about 20 minutes. Transfer to a small bowl and set aside or store refrigerated for up to 3 days.

2. Grill The Quail:
Heat grill or grill pan over high heat. In a large bowl, combine quail, remaining oil, 1 teaspoon salt, and pepper and toss to coat quail completely. Transfer quail to hot grill and grill for 4 minutes per side. Brush quail with barbecue sauce and grill for about 1 minute more per side until cooked through. Serve quail hot with additional sauce on the side.

Nutrition information per serving

    protein: 22.8 g; fat: 18.6 g; carbohydrate: 23.8 g; fiber: 1.6 g; sodium: 732 mg; cholesterol: 83.1 mg; calories: 347.


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