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Achiote Marinated Quail

3/4

cup

or 5.5 ounces achiote paste

1

bottle or 8 ounces birch beer or root beer

1/4

cup

cider or seasoned rice wine vinegar

1

teaspoon

cumin seed, toasted and ground

1

teaspoon

coriander seed, toasted and ground

1

tablespoon

Mexican oregano

1

teaspoon

salt

Pepper,, to taste

1/4

cup

honey

1

teaspoon

smoke oil or liquid smoke

1/4

cup

olive oil

8

whole quail, Bobwhite preferred or European style, partially boned

1

Whisk all marinade ingredients together and marinate quail for at least one hour

2

or up to 12 hours. Grill over hot coals or in grill pan. May be browned and

3

baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from

4

breast of bird to check doneness….no red should be visible or pierce breast with

5

fork or toothpick ….juices should run clear. These are small birds and will dry

6

out if overcooked.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (1.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

187.56

Calories From Fat (65%)

121.04

% Daily Value

Total Fat 13.7g

21%

Saturated Fat 1.88g

9%

Cholesterol 0mg

0%

Sodium 583.57mg

24%

Potassium 29.02mg

<1%

Total Carbohydrates 18.07g

6%

Fiber 0.34g

1%

Sugar 17.41g

 

Protein 0.23g

<1%

Tips

Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness….no red should be visible or pierce breast with fork or toothpick ….juices should run clear. These are small birds and will dry out if overcooked.