Grilled Quail with a Molasses Rub
Yield: 4-6 Servings
8 QUAIL-RINSE AND PAT DRY
4 TBS. OLIVE OIL
HONEY/CHILE SAUCE
1 CUP HONEY
1/2 TBS. SAMBAL CHILE SAUCE (A spicy Southeast Asian condiment made, in its simplest form, from chile peppers and salt. Found in the international food aisle of the market.)
1 TBS. CUMIN
SALT AND COARSELY GROUND PEPPER TO TASTE
In a mixing bowl, combine all ingredients and stir together. Pour mixture over the Quail and let marinate for 1 hour in the refrigerator before cooking.
Heat grill. Place the Quail on a high to medium heat, for approximately 5 minutes on each side. Remove, cut in quarters, and serve warm.
OR
MOLASSES RUB
1 CUP GRATED PILONCILLA (A MEXICAN BROWN-MOLASSES SUGAR)
1 TBS. KOSHER SALT
1 TBS. FRESHLY GROUND BLACK PEPPER
Heat grill. In a mixing bowl combine all ingredients with a whisk until well mixed. Drizzle olive oil on Quail. Coat the Quail throughly in the rub.
Place the Quail on a high to medium heat, for approximately 5 minutes on each side. Remove, cut in quarters, and serve warm.
