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Sinaloa Quail

Name: Sinaloa Quail
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: main
Ingredients: [Marinade, per serving]; 5 tbsp guajillo chile powder; 4 tsp dried Mexican oregano; 1/2 tsp whole cloves; 1 tsp ground cinnamon; 6 garlic cloves, minced; 170 ml (6 oz) apple cider vinegar; 240 ml (1 cup) orange juice; 4 tsp kosher salt; [Plate]; 2 whole quail, spatchcocked; 1 bunch green onions; Canola oil blend for grilling; 120 ml (2 oz) corn puree; 4 baby tomatoes, brushed with chipotle and grilled

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Prep

15 minutes (plus marinating time)

Cook

15 minutes

Total

30 min

Serves

1 serving

Smoky, warmly spiced, and grilled until the skin darkens and crisps, Sinaloa-style quail gets its character from the guajillo and cinnamon marinade rather than from a heavy sauce. The grilled green onion alongside balances the spiced meat.

Ingredients

[Marinade, per serving]
5 tbsp guajillo chile powder
4 tsp dried Mexican oregano
1/2 tsp whole cloves
1 tsp ground cinnamon
6 garlic cloves, minced
170 ml (6 oz) apple cider vinegar
240 ml (1 cup) orange juice
4 tsp kosher salt
[Plate]
2 whole quail, spatchcocked
1 bunch green onions
Canola oil blend for grilling
120 ml (2 oz) corn puree
4 baby tomatoes, brushed with chipotle and grilled

Instructions

1
Combine all marinade ingredients in a bowl and stir until the salt dissolves.
2
Coat the quail thoroughly in the marinade. Let marinate for at least 2 hours, refrigerated.
3
Grill the marinated quail over high heat until cooked through and the skin is dark and crispy, about 5–7 minutes per side.
4
Toss the green onions with canola oil and a pinch of salt. Grill until softened and charred.
5
Brush the baby tomatoes with chipotle puree and grill until lightly blistered.
6
Plate with 2 oz corn puree, the grilled green onion, and 4 chipotle-grilled tomatoes.

Cook's Note

Let the quail sit in the marinade for the full 2 hours if possible, quail is small and the meat is thin, so it absorbs the marinade much faster than chicken would. A shorter marinate time and the flavor stays mostly on the surface.

Best Served With

Corn puree, grilled green onion, and chipotle tomatoes as plated.

Why This Recipe Works

The cider vinegar in the marinade tenderizes the meat slightly and carries the spices in. Orange juice adds a natural sweetness that keeps the marinade from tasting harsh when the vinegar cooks off on the grill.

Make It Yours

Serve with warm corn tortillas on the side.
Add a spoonful of avocado crema over the top.

Leftover Strategy

Quail is best eaten fresh, the skin softens quickly. Strip leftover meat and reheat in a pan.

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Pairing

A light red like a Garnacha or a cold amber lager. The spice of the marinade works well with fruity reds.