This 3 ingredient sriracha honey quail is as simple as it sounds. We are trying to go for more whole foods recipes, and decreasing the number of ingredients is how. You can just buy 4 whole quail, gutted and cleaned of course, and sriracha and honey and you are ready to go.
Making the Sauce
You can make the honey sriracha as spicy or sweet as you like. I used about a third cup of honey and a third cup of sriracha and it tasted perfect so I went with it. I like to use a measuring cup that has a handle and pouring spout a lot.
It works perfectly for this recipe; you pour most of it over the raw birds to marinate. Save back a little so you can top it off. Just make sure to taste it and adjust so it’s how you like it.
Marinating the Quail
I covered the quail thoroughly in the sauce and then covered it with plastic wrap and left them in the fridge for 30 minutes. You can always leave them overnight to really saturate them more of course. Make sure to save back some of the marinades to top the quail.
Roasting the Quail
Turn the oven on to heat to bake at 375 degrees. Cover a baking sheet with aluminum foil and lightly oil the foil to prevent sticking. Place the quail spread out over the foil as much as possible. Roast for 25 to 30 minutes or until cooked through.
You can heat the remaining marinade before pouring it on the finished quail. Plate the quail, topped with a little more of the Sriracha honey and some cilantro if you like. Serve with your favorite side such as brown rice and vegetable.