Quail with Peanut Satay Sauce
Prep time
Cook time
Total time
Cuisine: Asian
  • 1 Tbsp. Brown Sugar
  • ½ Cup Smooth Peanut Butter
  • 1 Tbsp. Sesame Oil
  • ¼ Cup Low Sodium Soy Sauce
  • 1 Tbsp. Sriracha Sauce (use more if you want more heat)
  • 1 Tbsp. Rice Vinegar
  • ¼ Cup Coconut Milk (or water)
  • 1 Tbsp. Lime Juice
  1. Whisk all of the ingredients above in a bowl until smooth. Set aside about ¼ to ½ cup of the sauce for dipping later. Preheat your oven (if using) to 425F.
  2. Cut your meat of choice into thin strips (if you're not using quail like I did) and place in a large bowl. If using whole quail, use kitchen shears to cut the backbone out and lay the quail flat.
  3. Pour the satay sauce over the meat and mix well making sure to coat all of the meat. I just rubbed the sauce over both sides of the quail.
  4. You can let the meat marinate for about 30 minutes if you want to at this point but it's not really necessary. Skewer the meat if needed.
  5. Place your skewers or quail on a foil lined sheet pan in a single layer and roast for about 10 minutes, turning them over after 5 minutes.
  6. Turn your broiler on and place the rack about 8" away from the broiler and broil for 5-10 minutes. You'll want to check frequently because the char will happen quickly. Remove pan when desired char is achieved.
  7. Serve with additional peanut sauce for dipping.
Recipe by farm and foodie at http://farmandfoodie.com/2015/03/26/peanut-satay-sauce/