- 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 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.