For this dish, instead of quails, you may use Cornish hens, available in any supermarket, or your favorite chicken parts.
Ingredients:
3/4 cup garlic oil
1/2 cup soy sauce
2 tsp. chipotle purée
1/2 cup honey
1/2 cup dry white wine
6 to 8 partially boned quail (about 5 1/2 oz. each), butterflied
Preparation: Prepare outdoor grill, or heat grill pan over high heat. In large bowl whisk marinade ingredients together. Rinse and wipe quail dry inside and out with paper towel. Add quail to marinade and toss to coat evenly. Grill quail about 2 1/2 minutes on each side, until well browned on outside and opaque throughout. Place on serving platter or individual plates, and serve immediately. Makes 6 to 8 servings.
