Skip to main content
Asian BBQ Quail


  • 10 quail spatchcocked (get your butcher to do this or cut along its spine and flatten with your hand, it is quite easy to do)
  • 125ml soy sauce
  • 6 tablespoons roasted sesame oil
  • 100ml sweet chilli sauce
  • 2cm fresh ginger minced
  • 2 gloves garlic crushed
  • Tablespoon sesame seeds
  • Juice from one orange
Asian BBQ Quail


I love quail, especially done with an Asian influence. You can have great fun with this marinade. Try adding a jar of hoisin sauce or fresh chilli and honey instead of sweet chilli sauce.


  • Mix all the ingredients, bar the quail, to make a marinade.
  • Pop the quail into a dish single layer, and pour over the marinade.
  • Cover and pop in the fridge for 24 to 48 hours.
  • Heat your BBQ.
  • Make sure you tuck the wings in, so the breast cooks evenly.
  • These little birds only take 8 - 10 minutes to cook so have everything else done first.
  • Pop them on the BBQ and turn every 2 minutes to stop burning, be careful not to overcook.
  • They should still be a little pink at the bone, not raw.