Ingredients
- 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)
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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By skudrac_12678589
Westlake, 83
on February 23, 2010
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My husband and I made the recipe as stated but found the basting sauce to be thin and bland. We increased the amount of honey and garlic, added a shot of Grand Marnier and reduced it on the stove for about 10 minutes to thicken it. It was absolutely delicioius! It was thick enough to stay on the quail and carmelized when over the flame and didn't end up sweet as we feared it might. Served with potates dauphinois and grilled asparagus.
By paverill_11362138
Laredo, TX
on November 19, 2008
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Used Quail legs instead of the whole bird. As I was taking them off the grill my "helpers" were eating them before they even made it inside. Great recipe!
By augeri_10315111
Layton, UT
on May 04, 2008
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Used Cornish Game hens instead of Quail. Cooked it a little longer too. Kids loved it... even the teenagers. Will make again.
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