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Maple-Chile Grilled Quail

These incredibly simple quail are also delicious glazed with honey. To get the best level of spiciness, use a mixture of mild and fiery chile powders, such as ancho and chipotle, or you can use sweet and hot paprika.

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  • 1/2 cup pure maple syrup
  • 2 tablespoons pure chile powder
  • 8 semi-boneless quail
  • 2 tablespoons vegetable oil
  • Salt and freshly ground pepper


  1. Light a grill or preheat the broiler. In a small bowl, combine the maple syrup and chile powder. Brush the quail with the oil and season with salt and pepper. Grill or broil on a rimmed baking sheet until browned, about 1 minute per side. Brush the quail all over with the maple glaze and grill or broil them, breast side toward the heat, for about 2 minutes, or until the quail are well browned and just pink at the bone; serve.

Suggested Pairing

Delicate, sweet-flavored quail is best paired with a light, elegant red, such as an Oregon Pinot Noir.

Contributed By Published June 1999

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