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Putpelės sojos ir medaus marinate su čiobreliais

Quail in soy and honey marinade with thyme

Number of servings: 4. Preparation time: cooking 20 minutes, baking 1,5 hours (without marinating).

Quail meat is often called a delicacy because of its size and price, as not everyone can afford to serve it at the dinner table, but quail meat is an excellent source of vitamins and proteins, and is also known as a diet food because of its low fat content and easy absorption.
We have no doubt that once you have tried this recipe, you will want to cook it again and again.


  • 4 pieces of quail
  • 4 tbsp olive oil
  • 4 tablespoons soy sauce
  • 1 teaspoon honey
  • 1 teaspoon freshly ground pepper
  • 3 sprigs of thyme


Gut the quails, remove the giblets. Reserve the hearts and gizzards for the broth 
Place the quails themselves on a chopping board, breast side up, and press them lightly.
Make the marinade. Pour in the oil and soy sauce, add a teaspoon of honey and season with pepper and thyme leaves. Mix everything very well.

Place the quails in the marinade and leave in the fridge for 8-12 hours.

The trick: To prevent the quail breasts from becoming very dry, cut off the fat where it is most abundant (e.g. under the tail) and baste under the skin of the breast before cooking.
After removing the quails, wrap the legs and wings with foil to prevent them from burning badly. Then place in a roasting tin, cover with foil and roast on the grill at 180-200 degrees for about 1 hour. You can simply wrap them in foil and bake indirectly. Some people may think that an hour is too much, but quail meat is different from chicken meat and too little cooking will simply make the quail too tough.
Then remove the foil from the roasting tray or unwrap the quail from the foil and roast again for about 20-25 minutes until the skin is nicely browned. Remove the foil from the wings and legs and roast for about 5-10 minutes more. Just watch carefully to avoid burning.

Serve beautifully with your favourite side dish.


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