Ancho chilli honey basted quail

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Ingredients

  • 1 dried ancho chilli
  • 225 ml hot water
  • 1 chopped garlic clove
  • 1 1/2 tbsps honey
  • 1 tsp sea salt
  • About 12 semi-boneless quail (1 or 2 per person)

Use imperial measurements

Method

How to make Ancho chilli honey basted quail

1) Soak ancho chilli in 225 ml of hot water for 30 minutes.

2) Preheat grill to medium-high.

3) Place ancho chilli and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.

4) Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.

5) Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.

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