Grilled Quail with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a dinner that never fails to impress, and honestly, it comes together faster than you'd expect. Quail is such an elegant choice for entertaining, yet it cooks in just thirty minutes. I love pairing these tender birds with pak choi, which is packed with calcium and vitamin C for a genuinely nutritious meal. The beauty of this recipe is its simplicity: just a handful of pantry staples create something restaurant worthy without any fuss. A quick marinade of garlic, lemon, and balsamic vinegar does all the heavy lifting while you prep the greens. Trust me, your guests will think you've spent all afternoon in the kitchen.
Ella x
Ingredients
- 4quails
- 4 bunchespak choi
- 2 tbspolive oil
- 1 mediumlemon(zested and juiced)
- 2 clovesgarlic(minced)
- 1 tspsalt
- 1 tspblack pepper
- 1 tspchili flakes
- 2 tbspbalsamic vinegar
- 1 tbsphoney
Detail level
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, salt, pepper, chili flakes, balsamic vinegar, and honey. Mix well.
Tip: Marinate the quails in this mixture for 30 minutes.
- 3
Grill the quails for 5-7 minutes per side, brushing occasionally with the marinade.
Tip: The internal temperature should reach 74°C (165°F).
- 4
Grill the pak choi for 2-3 minutes, turning occasionally.
Tip: The leaves should be slightly wilted.
- 5
Serve the grilled quails with the pak choi on the side.
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