Serve these quail as an appetizer or as a main course accompanied by sautéed greens and rice. The marinade may be used with game hens, chicken, and pork tenderloin as well.
Rinse and pat dry:
8 quail
Season inside and out with:
Salt and ground black pepper to taste
Whisk together in a shallow bowl:
1/3 cup maple syrup
1/4 cup soy sauce
2 tablespoons red wine vinegar
2 tablespoons chili paste with garlic
8 cloves garlic, finely chopped
1/2 teaspoon five-spice powder
Marinate the quail in the mixture, covered and refrigerated, for at least 4 hours or up to 8 hours.
Preheat the oven to 475┬░F.
Drain the quail, reserving the marinade, and place them on a rack in a roasting pan. Fold the wingtips under the birds and tie the legs together. Roast for 10 minutes, then reduce the oven temperature to 375┬░F. Roast, basting twice with the marinade, until the juices from the thigh are slightly pink when the skin is pierced and the flesh is still juicy, about 10 minutes more. Cover loosely with aluminum foil and let stand for 5 minutes before serving. Remove the string and serve.
