- Level: Easy
- Total: 45 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
1 dried ancho chile
About 12 semi-boneless quail (1 or 2 per person)
1 cup hot water
1 chopped garlic clove
1/8 cup honey
1 teaspoon kosher salt
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.
