Spice-Rubbed Quail

• 8 (4- to 5-ounce) semi-boneless quail
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• Scant 1/2 teaspoon cayenne
• Scant 1/2 teaspoon ground allspice
• 1/2 cup chicken broth
• 1/4 cup fresh lime juice
• 3 tablespoons mild molasses
• 2 tablespoons finely chopped scallion
• 1 tablespoon unsalted butter
• 3 tablespoons olive oil

1. Wash quail and pat dry.
2. Stir together salt, black pepper, cayenne, and allspice and rub all over quail.
3. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
4. Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes.
5. Remove from heat and whisk in butter until incorporated.
6. Season sauce with salt and pepper and keep warm.
7. Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
8. Lightly oil broiler pan and heat under broiler until hot.
9. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
10. Serve quail drizzled with sauce.

quail, salt, black pepper, cayenne, ground allspice, chicken broth, lime juice, molasses, scallion, unsalted butter, olive oil

Taken from www.epicurious.com/recipes/food/views/spice-rubbed-quail-107015 (may not work)