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Teriyaki quail with a Winter slaw


  • Butterfly and batten out the quails (and skewer crossways, if you like). Then cook on a lightly oiled, preheated ridged grill or BBQ, brushing with the Teriyaki Grill Sauce for the last minute or so.
  • At the same time, dress and toss the witlof, radicchio and walnuts with olive oil, balsamic and seasonings to taste. Set aside.
  • To serve, mound the slaw on individual plates and top with a quail or two.


  • 4-8 quails
  • olive oil spray
  • Huey’s Teriyaki Grill Sauce (or a similar sauce)
  • 1 witlof, finely sliced
  • 1 radicchio, finely sliced
  • 3 tbsp walnuts, pan roasted
  • olive oil
  • balsamic vinegar
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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