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    Grilled QuaiL or Cornish Hens


    Source of Recipe


    Aunt Saunny

    1/4 cup hoisin sauce
    2 tablespoons sesame seeds
    3 tablespoons chile-garlic sauce
    3 tablespoons dark sesame oil
    3 tablespoons honey
    1 teaspoon ground ginger
    8 quail, dressed or 4 Cornish Hens
    1 (14 1/2-ounce) can chicken broth
    2 teaspoons cornstarch
    Garnishes: sliced green onions or green onion curls

    Combine first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag, gently squeezing to blend; add quail. Cover or seal, and chill 30 minutes, turning occasionally.
    Remove quail from marinade, reserving marinade.

    Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done.

    Pour reserved marinade intoa small saucepan. Reserve 1/4 cup chicken broth, and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, 5 minutes.

    Whisk together cornstarch and reserved 1/4 cup chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, 1 minute. Serve with quail; garnish, if desired.
 

 

 

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