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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
Grilled quail with chili salt is not only an easy-to-make grilled dish but also has a delicious flavor that is hard to resist. Today, let’s join TasteVN into the kitchen to make this grilled quail with chili salt dish right away!
Ingredients for Grilled Quail with Chili Salt For 3 people
Quail 1 kg Vietnamese balm A little Fresh chili 4 pieces Ginger 1 piece Cooking oil 2 tablespoons White wine A little Salt/MSG A little
How to choose fresh and delicious quail
- Fresh quail usually has a light pinkish skin that is slightly bright in color, without any foul smell or abnormal signs such as dark skin or visible blood vessels.
- Female quail is often more suitable for frying than male quail because it has fattier, richer, and more fragrant meat.
- For grilled quail dishes, you can choose to buy cleaned quail at markets or supermarkets to save time on preparation.
How to Make Grilled Quail with Salt and Chili
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Prepare the quail
First, wash the quail thoroughly with water. Remove all the tiny feathers left on the quail’s skin. Next, use some white wine mixed with a few slices of fresh ginger to rub over the quail’s body to eliminate the fishy smell.
After removing the odor from the quail, rinse it again with clean water and let it drain.
How to Remove the Fishy Smell from Quail
- First, use tweezers or a gas torch to completely clean the quail’s feathers.
- Next, add a few slices of fresh ginger to a basin of diluted saltwater, then place the quail in to wash for about 5 minutes.
- After that, rinse the quail with water about 2 – 3 times until clean, and it’s ready for cooking.
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Make the salt and chili mix
Put 1 teaspoon of salt, 2 teaspoons of monosodium glutamate, and 4 chili peppers into a mortar or bowl. Use a pestle to grind the salt mixture, then add 2 tablespoons of cooking oil to the bowl and mix the ingredients well.
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Marinate the quail
Place the quail on a plate, wear gloves, and pour the salt mixture over the quail. Use your hands to massage the skin evenly so that the salt mixture is absorbed into the quail. Marinate the quail for 10 minutes before grilling to ensure the meat absorbs the spices evenly.
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Grill the quail
Light the charcoal until it turns red, then place a grill rack on the charcoal stove. Place the quail on the grill rack, grill for about 10 minutes, check, brush more marinade on the skin of the quail, and turn the quail over. When the quail is evenly cooked and golden brown on both sides, take it out onto a plate.
Tip:- If you have a oven, you can place the quail on the oven rack and put it in the oven. Grill at 150 degrees Celsius for about 20 minutes. Then turn the quail over and grill for another 10 minutes.
- To make the quail skin golden and more delicious, when the quail is just cooked, brush a layer of honey on the skin. Grill for an additional 4 – 5 minutes for the skin to become golden and shiny, and it’s done.
- This quail can be served with vegetables or green chili salt for seafood, which is also very tasty.
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Final Product
Grilled quail with a fragrant, crispy golden skin and sweet, salty, rich meat with a hint of spiciness that is indescribably delicious. This dish pairs perfectly with a little beer.
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The article introduces you to how to make grilled quail with salt and chili, a snack to enjoy while chatting with loved ones. Wishing you success!
