Grilled Quail with Soy and Ginger

"Grilled quail reminds me of when my family used to go to Portugal and rent a villa and cook on a little habachi grill," says David C. Felton, executive chef of Ninety Acres at Natirar. "One time me and my dad came back from the market with 2 kilo of quail and shrimp for a family of five!! It was enough food for three days, but a great memory."


4 Griggstown Quail, meat taken off the chest plate, leg and thighs bone still in

1/2 cup soy sauce

1/2 cup rice wine vinegar

1 cup brown sugar

1 pc 1” ginger root, smashed

1 tablespoon seasame oil


1) Mix soy sauce, vinegar, brown sugar and ginger root in a pot and bring to a boil.

2) Once it boils remove from heat and let cool to room temperature.

3) Add the quail and let marinate for 24 hrs.

4) Grill over high heat leaving the quail medium to medium rare.

Serve over salad, bok choy, rice. Great summer food.

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