Grilled Quail with Ginger Glaze

Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each quail firmly on the breastbone to flatten. Slash the breast skin with a knife.

Mix the marinade ingredients in a small bowl. Place the quail in a nonmetallic dish. Brush the marinade over the quail, especially in the cuts. Cover and refrigerate for at least 1 hour and up to 2 days.

Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Line a broiler pan with oiled aluminum foil and place the quail on the pan. Broil, for 1215 minutes, turning once, until golden brown and the juices show no trace of pink when pierced at the bone with the tip of a sharp knife.

Serve hot, with lime wedges for squeezing.

Variation:

Grilled Quail with Hoisin: For a sweet, Chinese barbecue flavor, replace the chilli sauce with hoisin sauce and the sesame oil with 1 crushed garlic clove.