Ancho Chile Honey Basted Quail
- 1 dried ancho chile
- 1 cup hot water
- 1 chopped garlic clove
- 1/8 cup honey
- 1 teaspoon kosher salt
- About 12 semi-boneless quail (1 or 2 per person)
Soak ancho chile in 1 cup of hot water for 30 minutes.
Preheat grill to medium-high.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Naylene Dillingham