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.