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Teriyaki and Soy Roasted Quail Recipe

This Teriyaki and Soy Roasted Quail Recipe is made with a unique blend of traditional Asian spices

Teriyaki and Soy Roasted Quail Recipe
Pair this quail recipe with your favorite Asian side dish. (Photo courtesy of Rio Piedra Plantation)
Print Recipe

Yield: 4 quail
Prep time: 15 minutes (+ 30 minutes marinating time)
Cook time: 20 minutes


  • 4 quails
  • 1 tablespoon dark sesame oil
  • 2 garlic cloves, minced
  • ¼ cup white wine
  • ¼ cup low sodium soy sauce
  • 1 ½ teaspoons honey
  • 1 teaspoon ground peppercorn
  • 1 teaspoon roasted onion
  • ½ teaspoon ground ginger
  • ¼ teaspoon fish sauce
  • ¼ teaspoon Chinese five spice (blend of cinnamon, cloves, fennel, star anise and Szechwan peppercorns)


  1. Soak each quail in water and rinse until water is clear and not bloody.

  2. Combine all ingredients, except quail, in large heavy-duty zip-top plastic bag. Seal bag and shake to combine ingredients. Add each quail to the bag. Seal bag again and let chill in refrigerator for 30 minutes, turning occasionally.

  3. Preheat oven to 500 degrees.

  4. Remove quail from bag and place on a baking sheet. Reserve marinade from bag.

  5. Roast quail, uncovered, in the oven for 12-18 minutes or until quail is done.

  6. In the meantime, pour the marinade in a small pot and simmer over medium heat for 10 minutes. The marinade should become more concentrated as it simmers.

  7. Pour marinade sauce over roasted quail and serve hot with your favorite Asian side dish.

For more information about the Rio Piedra Plantation, a quail hunting lodge in Georgia, please visit

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