Asian Grilled Quail

• 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
• 1 (14 1/2-ounce) can chicken broth
• 2 teaspoons cornstarch
• Garnishes: sliced green onions or green onion curls

1. 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.
2. Remove quail from marinade, reserving marinade.
3. 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.
4. 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.
5. 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.
6. Asian Grilled Cornish Hens: Substitute 4 (1- to 1 1/2 pound) Cornsh hens for quail. Grill as directed 45 to 50 minutes or until done.

hoisin sauce, sesame seeds, chilegarlic sauce, dark sesame oil, honey, ground ginger, quail, chicken broth, cornstarch

Taken from www.myrecipes.com/recipe/asian-grilled-quail (may not work)