Pomegranate-Cinnamon Grilled Quail

• 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

1. Heat grill to medium.
2. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl.
3. Drizzle quail with canola oil and season with salt and pepper.
4. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred.
5. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through.
6. Remove from the grill and serve 2 quail per person.

pomegranate molasses, orange juice, ground cinnamon, canola oil, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/pomegranate-cinnamon-grilled-quail-recipe.html (may not work)