Soak ancho chile in 1 cup of hot water for 30 minutes.
Preheat grill to medium-high.
Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.
Recipe courtesy of Naylene Dillingham