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Mango Chile Glazed Grilled Quail

Mango Chile Glazed Grilled Quail

  • Author: Jess Pryles



8 x semi boneless quail

kosher salt

For the glaze:

1/2 tablespoon guajillo chile powder

1/4 teaspoon arbol chile powder

2 cups frozen diced mango

3 tablespoons piloncillo or brown sugar

1/2 teaspoon annatto powder

1/4 teaspoon kosher salt

3/4 cup white sugar


  1. 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.
  2. 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.
  3. Fire up a grill for two zone cooking. The hot side should be at least 350-400f.
  4. 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.
  5. 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