Red Chili and Honey Quail Legs with Ranch Dip
Ingredients
For the quail legs...
- 1 lbs quail legs
- 1/4 olive oil
- salt and pepper
- 4 red chili peppers minced
- 1/4 cup rice vinegar
- 1/2 cup honey
- 2 tbsp soy sauce
- 4 scallions cut on the bias
For the ranch dip...
- 2 cloves garlic grated
- 1/2 cup mayonaise
- 1/2 cup plain greek yogurt
- 1/2 cup sour cream
- 1/4 cup parsley chopped
- 2 tbsp dill chopped
- 1 tbsp chives chopped
- 1 tsp white vinegar
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/3 cup buttermilk
- salt and pepper
Instructions
For the quail legs...
- Heat Traegar grill to 375 degrees.
- Pat legs dry. Toss legs in oil and season with salt and pepper. Spread evenly on a sheet of tin foil and place on grill. Cook for 30 minutes, turning twice.
- While legs are cooking, heat pepper and vinegar in a small saucepan and simmer for 1 minute. Let cool and stir in soy sauce and honey. Toss legs in the sauce when finished cooking. Garnish with scallions.
For the ranch dip...
- Combine all ingredients in a food processor or blender. Puree until smooth. Dressing will keep for up to 3 days when kept cold.