The classic grilled chicken gets a run for its money from these butterflied quails in a spicy homemade BBQ sauce. Feel free to make a double batch of the sauce while you're at it — it also tastes delicious on pork, lamb, and beef.
Enjoy the BBQ quails with baked potatoes, boiled corn, and coleslaw. 4 servings.
Ingredients
- 8 quails
- BBQ sauce (see below)
- Salt and pepper
BBQ sauce
- 200 ml ketchup
- 2½ tbsp apple cider vinegar
- 1¼ tbsp brown sugar
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- ½–1 tbsp hot sauce
Instructions
Cut the quails along each side of the backbone. Discard the bone and rinse the quails for any remaining innards. Pat them dry with paper towels. Spread them out butterfly-style with the breast side up, season with salt and pepper, and brush with BBQ sauce.
Cook on an oven rack at 220 °C with hot-air and grill function for approximately 15 minutes, or until crispy and cooked through.
Remove the quails from the oven and brush them again with BBQ sauce.
BBQ sauce: Place all the ingredients in a pot and bring to a boil until the brown sugar has melted.
