Pomegranate-Cinnamon Grilled Quail

  • Level: Intermediate
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: 4 servings
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1/2 cup pomegranate molasses

2 tablespoons fresh orange juice

1 teaspoon ground cinnamon

8 quail, butterflied

Canola oil, for drizzling

Salt and freshly ground black pepper


  1. Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.
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