Pomegranate-Cinnamon Grilled Quail (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
1/2 cup pomegranate molasses |
2 tablespoons fresh orange juice |
1 teaspoon ground cinnamon |
8 quail, butterflied |
canola oil, for drizzling |
salt and freshly ground black pepper |
Directions:
1. Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.
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