Grilled Quail

Overview

How to cook Grilled Quail at home

Chop green onions and garlic.
Cut open the quail, remove the internal organs, cut off the head and claws, and rinse them thoroughly.
Put quail, scallions, garlic, soy sauce, oyster sauce, cooking wine, chili powder, cumin powder, sugar, and salt into a large bowl.
Mix well, cover with plastic wrap, and refrigerate for at least 2 hours to fully marinate.
Place the marinated quail on the grill and let the skin dry slightly. You can also use a fan to dry it or dry it with kitchen paper.
Brush both sides of the quail with a layer of oil, put it into the preheated oven, heat up and down to 200°C, turn on the hot air mode, bake for 10 minutes, take it out, turn it over, and continue baking for 5 minutes.
Take out the quail again, brush both sides with a thin layer of honey water, then bake the skin side up for 5-8 minutes until evenly colored, then take it out of the oven.
It’s out.