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Asian Style Roasted Quail Recipe

Updated: Feb 9

Asian Style Roasted Quail

Asian Style Roasted Quail Recipe

Optional, double the marinade and serve with rice.

Embark on a flavorful adventure with our Asian Style Roasted Quail, a culinary masterpiece designed to tantalize your taste buds. At Steadfast Farms Poultry Processing & Slaughter (SPPS), we take pride in delivering premium quail meat that transforms your dining experience. This easy and versatile recipe, perfect for substitutions, opens the door to a world of bold flavors and creative twists.

Serving Size: 6 | Course: Main Course | Time: 1 hour 15 minutes

Prepare to be swept away on a culinary odyssey as we unveil our latest masterpiece the Asian Style Roasted Quail, a triumph of flavors meticulously curated by Steadfast Farms Poultry Processing & Slaughter. In this epicurean adventure, we invite you to savor the essence of sophistication and succulence, where every bite is a symphony of Asian inspired notes that dance across your palate.

As the golden hour bathes the fields of Steadfast Farms in a warm glow, our chefs craft a culinary experience that transcends the ordinary. Twelve tender quails, a canvas for artistry, are marinated in a divine fusion of honey garlic BBQ sauce, sesame seeds, chili garlic sauce, and the aromatic embrace of fresh garlic and ginger. This harmonious blend is an ode to culinary innovation, promising a sensory journey unlike any other.

The quail, suspended in time within a marinade bath, absorbs the richness of each flavor, creating a crescendo of taste that promises to linger on your taste buds. Picture the sizzle as they meet the hot embrace of a skillet, creating an array of aromas that waft through the air, teasing your senses with anticipation.

But this is no ordinary recipe; it's a narrative of versatility, urging you to play with flavors. Substitute BBQ with ketchup, white wine with cider vinegar, and consider a de-glaze step with orange juice for an added zest that elevates the dish to new heights of sophistication.

As the quail roast in the oven, the kitchen becomes a sanctuary of scents, a blend of dark sesame oil, honey, and the essence of garlic and ginger. The leftover marinade, not forgotten, transforms into a reduction, a velvety elixir that promises to crown your quail with an extra layer of flavor.

Join us at the table as we celebrate the culmination of art farming. Let each bite of our Asian Style Roasted Quail transport you to a realm where culinary finesse and innovation reign supreme. Steadfast Farms Poultry Processing & Slaughter welcomes you to a world of unparalleled taste, where the ordinary becomes extraordinary, and every meal is a testament to our commitment to excellence.

For those eager to recreate this culinary masterpiece in their own kitchens, we invite you to download a PDF of the Asian Style Roasted Quail Recipe.

Asian Style Roasted Quail
Download PDF • 240KB

Download a PDF of the recipe here.


  • 12 quail

  • 4 tablespoons BBQ sauce (we recommend honey garlic)

  • 4 tablespoons sesame seeds

  • 2 tablespoons chili garlic sauce

  • 6 tablespoons dark sesame oil

  • 4 tablespoons honey

  • 6 cloves garlic, minced

  • 2 tablespoons fresh ginger, minced

  • 1/2 cup white wine

  • 1/2 cup low-sodium soy sauce

  • 4 tablespoons vegetable oil

  • Optional: 1/3 cup Orange Juice

Easy Versatile Recipe for Substitutions:

  • BBQ > Ketchup

  • White wine > Cider Vinegar

  • Add a De-glaze step to the pan with OJ for added zest!


  1. Combine all ingredients, excluding quail and vegetable oil, in a large heavy-duty zip-top plastic bag. Mix well.

  2. Add quail to the bag, seal, and chill for 30 minutes, turning occasionally.

  3. Preheat the oven to 375°F.

  4. In an ovenproof large skillet or Dutch Oven, heat the oil over medium to high heat.

  5. Sear the quail on all sides until brown, being careful to turn often as quail are small and can burn quickly.

  6. Save the leftover marinade.

  7. Deglaze the pan with Orange Juice.

  8. Pour the marinade into a small saucepan and simmer over medium heat for 10 minutes until it reduces a bit.

  9. Pour the marinade reduction over the quail and serve hot with your favorite side dish.

Double the marinade and serve with white rice for an extra layer of flavor.

Join us on this culinary journey where Asian-inspired flavors, premium quail, and a touch of creativity come together to create an unforgettable dining experience. Steadfast Farms Poultry Processing & Slaughter brings you not just a meal but an exploration of taste and innovation.


USDA's safe handling instructions for poultry:

  1. Keep it Cold: Store raw poultry in the refrigerator at 40°F (4°C) or below. If you won't be using it within 1-2 days, freeze it at 0°F (-18°C) or below.

  2. Thaw Safely: Thaw poultry in the refrigerator, in cold water, or in the microwave. Never thaw poultry on the counter, as bacteria can multiply rapidly at room temperature.

  3. Separate: Keep raw poultry separate from other foods, especially those that won't be cooked, to prevent cross-contamination.

  4. Cook Thoroughly: Cook poultry to a safe internal temperature to kill any harmful bacteria. The safe minimum internal temperature varies by type of poultry:

    1. Whole poultry: 165°F (73.9°C) measured in the thickest part of the bird, including the breast, thigh, and wing joint.

    2. Ground poultry: 165°F (73.9°C).

    3. Poultry breasts: 165°F (73.9°C).

  5. Use a Food Thermometer: To ensure poultry is cooked to the proper temperature, use a food thermometer inserted into the thickest part of the meat without touching the bone.

  6. Refrigerate Promptly: Refrigerate leftovers promptly at 40°F (4°C) or below. Discard any cooked poultry that has been left at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F or 32°C).

Following these safe handling instructions helps prevent foodborne illness and ensures that poultry is safe to eat.

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