Recipe courtesy of Naylene Dillingham
Episode: Classics
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Total:
45 min
Prep:
5 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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.

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