8 Quail - Diamond H Ranch Semi-boneless or Whole Quail
Salt and ground pepper to taste
1/3 cup maple syrup
¼ cup soy sauce
2 tbsp red wine vinegar
2 tbsp chili paste with garlic
8 cloves garlic, finely chopped
½ tsp five-spice powder
Season quail inside and out with salt and pepper. Whisk together marinade ingredients in a small bowl. Marinate quail in the mixture, covered and refrigerated, for at least 4 hours or up to 8 hours.
Preheat oven to 475ºF.
Drain the quail, reserving the marinade, and place them on a rack in a roasting pan. Roast for 10 minutes, then reduce the oven temperature to 375ºF. 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 leet stand for 5 minutes before serving.
Joy of Cooking