Indulge in the delightful flavors of Grilled Marinated Squab, a dish that perfectly balances simplicity with exquisite taste. This recipe features a unique boning technique that leaves the wing intact, ensuring the breast remains tender and succulent without overcooking. Although squab is the primary choice for this dish, you can easily adapt the recipe to use other birds like quail or Cornish game hens, making it a versatile and budget-friendly option.
The key to the mouthwatering flavor of this dish lies in the marinade, combining aromatic ingredients like garlic, shallots, fish sauce (nam pla), and dark sesame oil. The marinade infuses the squab with an irresistible blend of savory and umami flavors that will tantalize your taste buds.
Grilling or broiling the marinated squab to perfection brings out its crispy exterior while maintaining a slightly pink and tender center. The result is a delightful combination of textures and tastes that will leave a lasting impression on your palate.
MAKES: 4 to 8 servings
TIME: About 1 hour
INGREDIENTS:
- 4 squab, about 1 pound each, innards and excess fat removed
- 1 tablespoon peanut or extra virgin olive oil
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallot
- 2 teaspoons sugar
- 1/4 cup nam pla (Thai fish sauce) or soy sauce
- 1 teaspoon dark sesame oil
- 1/2 teaspoon freshly ground black pepper
INSTRUCTIONS:
- Bone the squab.
- Mix together all the other ingredients and marinate the squab for up to 2 hours in the refrigerator (even a 20-minute bath is effective).
- Heat a charcoal or gas grill or the broiler to very high heat and put the rack about 4 inches from the heat source.
- Grill or broil the squab for about 6 minutes per side, basting frequently and turning once.
- The squab is at its best when crisp outside and still fairly pink inside.
TIPS:
- Choose fresh and high-quality squab for the best taste and texture. Look for birds with plump breasts and smooth, unblemished skin.
- Ensure the innards and excess fat are removed before proceeding with the recipe.
- For optimal flavor, marinate the squab for up to 2 hours in the refrigerator. Even a shorter marinating time, like a 20-minute bath, can be effective in enhancing the taste.
- While the recipe calls for nam pla (Thai fish sauce), you can use soy sauce as a substitute if preferred.
- Preheat your grill or broiler to very high heat for the best results. Place the rack about 4 inches from the heat source to ensure even cooking and a nicely charred exterior.
- While grilling or broiling, baste the squab frequently to keep it moist and flavorful. Turn the squab once during the cooking process for even charring on both sides.
- The squab should take approximately 6 minutes per side to cook to perfection. This timing results in a crispy exterior while retaining a slightly pink center for the best taste.
- Accompany the Grilled Marinated Squab with your choice of side dishes, such as a refreshing salad or flavorful rice pilaf, to create a well-rounded meal.
- To ensure the squab is cooked to your desired level of doneness, use an instant-read meat thermometer. The internal temperature should reach around 140°F for medium-rare or up to 160°F for medium doneness.
With these tips and this delectable recipe, you’ll experience the delightful taste and tender texture of Grilled Marinated Squab. Enjoy this gourmet dish with family and friends, and savor the delightful blend of flavors that elevate the humble squab to a culinary masterpiece. Whether grilling for a special occasion or a casual get-together, this dish is sure to impress and become a favorite addition to your culinary repertoire.
