Grilled Quail with Garlic Butter and Ginger-Vegetable Rice Pilaf Recipe | PBS Food

Grilled Quail with Garlic Butter and Ginger-Vegetable Rice Pilaf

Skip the turkey and chicken and be adventurous with quail. This recipe comes from Simply Ming, hosted by award-winning chef Ming Tsai.


Yield: 2 servings

Theme: ,


  • 2 quail, rib cage removed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh ginger, minced
  • 1 large carrot, peeled, 1/4" dice
  • 1 large onion, 1/4" dice
  • 1 shallot, sliced
  • 2 cups jasmine rice
  • 3 cups chicken stock
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1/2 pound butter
  • kosher salt and freshly cracked pepper
  • 1/2 cup fresh parsley, chopped
  • juice of one lemon


  1. Preheat oven to 350°F. Preheat a grill.
  2. Heat a large oven-proof skillet over medium heat. Add olive and swirl to coat the bottom of the pan. Add 1 pat of butter. Add the carrots, ginger, shallots, onion and carrots to the pan. Season with salt and pepper. Sauté vegetable mixture for 2-3 minutes to soften.
  3. Add rice and cook for another 1-2 minutes. Add stock, cover and place in oven. Cook for 20 minutes.
  4. Meanwhile, combine soy and honey in a small bowl. Then brush the top side of the quail with the mixture. Season with black pepper.
  5. Place the quail on the hot grill, top side down. Brush second side with soy-honey mixture and again season with black pepper. Sear both sides 1-2 minutes only for color. Transfer the seared quail onto a shallow roasting dish and place in the same oven for 10 minutes. Remove from pan and rest on platter.
  6. In a small sauté pan over medium heat, add the remaining butter, and garlic. Cook for 1-2 minutes. Garlic should have a light brown color. Season with salt and pepper. Add the parsley and lemon juice, whisking to blend completely.
  7. Place a mound of rice on the center of the plate. Place the quail on top of rice. Drizzle butter sauce over quail. Serve immediately.
Presented by:
Produced by: