Calabrian Chili Honey Glazed Quail

Golden-seared quail meets a spicy-sweet Calabrian chili glaze in this vibrant, flavor-packed dish. Smoky heat, rich honey, and tangy vinegar come together in every juicy bite.

Why You'll Love Calabrian Chili Honey Glazed Quail

This recipe hits every note-spicy, sweet, tangy, and smoky. The quail gets crispy skin, a bold glaze, and just enough heat to wake up your palate without overpowering the dish.

Tips and Tricks

• Weigh down the quail while searing to get an even, golden crust on the skin.
• Let the glaze rest before blending to deepen the flavor.
• Use gloves or a spoon when handling Calabrian chilis to avoid chili oil on your hands.

Variations

• Swap quail for chicken thighs or Cornish game hen (adjust cooking time).
• Add a splash of orange juice to the glaze for citrusy depth.
• Serve over polenta, farro, or roasted root vegetables instead of rice or lentils.

Substitutions

• Use apple cider vinegar in place of sherry vinegar if needed.
• Sub Roland's Calabrian Chili Paste for the whole chilis for a smoother blend.
• Avocado oil can be swapped with olive or grapeseed oil.

Best Served With

• Garlicky lentils or herbed rice
• Charred broccolini
• Simple arugula salad with lemon vinaigrette
• A glass of chilled white wine (Verdicchio or Grillo)

How to Store Leftovers

Store the glazed quail in an airtight container for up to 2 days in the fridge. Reheat in a 350°F oven for 8-10 minutes. The glaze can be made ahead and kept refrigerated for up to 1 week.

Common Questions

Calabrian Chili Honey Glazed Quail

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Golden-seared quail meets a spicy-sweet Calabrian chili glaze in this vibrant, flavor-packed dish. Smoky heat, rich honey, and tangy vinegar come together in every juicy bite.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Californian, Italian

Calories: 725

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Calabrian Chili Honey Glaze

• ½ onion small diced
• 1 clove garlic chopped
• ¼ cup honey
• 1 cup vegetable or chicken stock
• 1 teaspoon black peppercorns whole
• ¼ cup sherry vinegar
• Roland Foods whole Calabrian chili peppers to taste
• Kosher salt to taste

Quail

• 2 quail spatchcocked
• Avocado oil for searing

Equipment

• Cast iron skillet
• Blender or Nutribullet
• Small saucepan

Method

 

Calabrian Chili Honey Glaze

1. Heat a drizzle of avocado oil in a saucepan over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add honey and cook for 1 minute, stirring continuously.
4. Pour in stock and a pinch of bay leaf powder (if using). Simmer and reduce by 50%.
5. Add black peppercorns and season with kosher salt.
6. Stir in sherry vinegar and cook until reduced by another 50%.
7. Add Calabrian chilis to taste. Transfer mixture to a blender and blend until smooth. Set aside.

Quail

1. Preheat oven to 450°F.
2. Heat a cast iron skillet over medium-high heat with a thin layer of avocado oil.
3. Place quail skin side down in the skillet and press with a kitchen weight for even searing. Cook until golden brown.
4. Flip and cook flesh side for 30 seconds.
5. Remove from heat, glaze with Calabrian chili honey, and let rest for 5 minutes.
6. Glaze again, then roast in the oven until internal temp reaches 145°F.
7. Serve over rice or lentils and finish with another drizzle of glaze.

Nutrition

Calories: 725kcalCarbohydrates: 79gProtein: 44gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gCholesterol: 166mgSodium: 127mgPotassium: 689mgFiber: 2gSugar: 72gVitamin A: 555IUVitamin C: 19mgCalcium: 75mgIron: 10mg

Notes

Storage: the chili honey glaze keeps in an airtight jar in the fridge for up to 2 weeks, so it's fine to make ahead. The seared quail is best served right away, reheat leftovers gently in a low oven rather than the microwave so the skin doesn't turn rubbery.

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