Ancho chilli honey basted quail

  • 1 dried ancho chilli
  • 225 ml hot water
  • 1 chopped garlic clove
  • 1 1/2 tbsps honey
  • 1 tsp sea salt
  • About 12 semi-boneless quail (1 or 2 per person)

1) Soak ancho chilli in 225 ml of hot water for 30 minutes.

2) Preheat grill to medium-high.

3) Place ancho chilli and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.

4) 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.

5) 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.

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