Huli-Huli Quail

A candy and savory sauce adapts this Hawaiian grilled traditional to the flavour of untamed quail

Huli is the Hawaiian phrase for “flip.” Think about juicy, succulent meat being turned over a scorching wooden grill and basted with a candy, savory sauce.

The recipe was initially developed in 1954 by Naval Intelligence Officer Ernest Morgado, who served throughout World Battle II, and hen farmer Mike Asagi. Though it was first made for hen, the teriyaki-like sauce tastes wonderful with quail. The pineapple juice provides a fruity tang that I want over conventional teriyaki, which might usually be cloyingly candy.

Huli-Huli Quail

A Hawaiian staple adapts simply to quail with a candy and savory sauce

Course Fundamental Course

Delicacies Hawaiian

Key phrase Grilling, Quail

Prep Time 8

Cook dinner Time 20

Complete Time 8 20

Servings

Energy 879kcal

Writer Jenny Nguyen-Wheatley

Components

6 complete quailWhite riceInexperienced onion choppedKosher salt to style1 tbsp vegetable oil

Huli-huli sauce

1 cup pineapple juice no sugar added½ tsp dry mustard¼ tsp garlic powder¼ tsp onion powder4 tsp recent ginger grated½ cup soy sauce½ cup brown sugar packed¼ cup sherry⅓ cup ketchup

Directions

To spatchcock the quail, minimize every fowl down the again. Place the birds breast aspect up and press down with the palm of your hand to flatten them. Switch the quail to a bowl or zip-top bag.

In a small mixing bowl, mix the huli-huli sauce elements and stir till dissolved. Reserve ¼ cup of the sauce for basting and dipping. Pour the remaining sauce over the quail and refrigerate in a single day.

When you’re able to prepare dinner, put together a grill to 350–400°F for direct-heat cooking. Take away the quail from the sauce, permitting the surplus to drip off, and place them on a cookie sheet. Evenly season the birds with salt and brush with oil.

When the grill is scorching, place the birds breast aspect down and prepare dinner till nicely marked—hold an in depth eye on them, because the sugar within the sauce can burn simply. Flip the birds, baste with the reserved sauce, and proceed cooking till completed. You're aiming for an inner temperature of 150°F within the breast space.

Serve the quail instantly with scorching white rice and the reserved sauce for dipping. Garnish with chopped inexperienced onion.