- Start by making the glaze. Place the frozen mango in a small pan with a splash of water, and cook over medium heat until completely softened. Mash the pieces through a strainer OR use an immersion blender to blitz until completely smooth. This step will help achieve a shiny and translucent glaze.
- To the strained/pureed mango, add the two chile powders, piloncillo/brown sugar, annatto, salt and sugar. Place over low heat and reduce to a thick, syrupy glaze. To check consistency, dip a spoon in the glaze. Run your finger through the glaze-coated spoon. If the area where you swiped stays clear, the glaze is ready. If the glaze runs into the area you swiped, it’s not thick enough yet.
- Fire up a grill for two zone cooking. The hot side should be at least 350-400f.
- Pat the quail dry with a paper towel, and season well on both sides with kosher salt, then place them directly over the coals. Flip them every 20-30 seconds to develop color and char on both sides, for a total of about 3 minutes. Then, move them to the indirect/cool side of the grill. Brush them with the first layer of glaze, then close the lid. And allow to cook a further 7-10 minutes.
- Brush the quail with glaze two more times during indirect cooking. The quail is ready when it reads 145f internal temperature on a meat thermometer.
- Category: wild game
- Method: Grilling
Keywords: appetizer, quail, game, grilling