Directions:
- To make the marinade: In a small bowl, mix together all the marinated ingredients.
- Put the quail in a large heavy-duty plastic zip-top bag.
- Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
- Press the air out of the bag and seal tightly.
- Shake gently to distribute the marinade.
- Refrigerate 1-8 hours and turn occasionally.
- Take the quail out of the bag and throw away marinade.
- Pat quail dry with paper towels.
- Lightly brush the quail with vegetable oil.
- In a small bowl, add all the seasoning blend ingredients; stir to combine.
- Sprinkle seasoning blend over quail.
- Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.19 Kcal (1102 kJ) | ||
| Calories from fat | 178.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.88g | 31% | |
|---|---|---|---|
| Cholesterol | 478.55mg | 160% | |
| Sodium | 849.16mg | 35% | |
| Potassium | 105.15mg | 2% | |
| Total Carbs | 5.84g | 2% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 8.73g | 17% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.7mg | 15% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 244.25 Kcal (1023 kJ) | ||
| Calories from fat | 166.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.45g | 31% | |
|---|---|---|---|
| Cholesterol | 444.1mg | 160% | |
| Sodium | 788.03mg | 35% | |
| Potassium | 97.58mg | 2% | |
| Total Carbs | 5.42g | 2% | |
| Sugars | 4.5g | 19% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 8.1g | 17% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.5mg | 15% | |
| Calcium | 42.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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