Broiled Marinated Quail

• 6 quail
• 1/2 cup brandy (or cognac)
• 1/4 cup vegetable oil
• 2 tablespoons white horseradish
• 1 tablespoon Balsamic vinegar
• 3 cloves garlic, crushed
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons five-spice powder
• 2 1/2 teaspoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• wild rice

1. Cut the quail in halves with poultry shears. Rinse thoroughly. In a small bowl, mix the brandy, vegetable oil, horseradish, vinegar, garlic, brown sugar, and five-spice powder. Put the quail in a large plastic bowl with a lid (or use two bowls, if needed). Pour the brandy marinade over the quail; cover and refrigerate 4-8 hours, turning the bowl(s) upside down and shaking every so often.
2. When well-marinated, discard the liquid and pat the quail dry. Lightly brush them with olive oil. Mix the paprika, thyme, salt, and pepper in a small bowl, then sprinkle over the quail. Cook the birds breast-side down in the broiler for 15-20 minutes, turning once or until crisp and well browned. Serve on a bed of wild rice if desired.

quail, brandy, vegetable oil, white horseradish, balsamic vinegar, garlic, light brown sugar, fivespice powder, paprika, thyme, salt, black pepper, wild rice

Taken from food52.com/recipes/10782-broiled-marinated-quail (may not work)