Food Network: Pomegranate-Cinnamon Grilled Quail

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Pomegranate-Cinnamon Grilled Quail
Recipe courtesy Bobby Flay

1/2 cup pomegranate molasses
2 tablespoons fresh orange juice
1 teaspoon ground cinnamon
8 quail, butterflied
Canola oil, for drizzling
Salt and freshly ground black pepper

Heat grill to medium. Combine pomegranate molasses, orange juice, and
cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill,
breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly
charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and
continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.