Asian Grilled Quail

Ingredients

• 14.5 ounce chicken broth canned
• 3 tablespoons chile-garlic sauce 
• 2 teaspoons cornstarch 
• 3 tablespoons sesame oil dark
• 4 servings green onion curls sliced
• 1 teaspoon ground ginger 
• 0.3 cup hoisin sauce 
• 3 tablespoons honey 
• 8  quail 
• 2 tablespoons sesame seed 

Equipment

• sauce pan
• whisk
• grill
• ziploc bags

Directions

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.
4. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done.
5. 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.
6. Whisk together cornstarch and reserved 1/4 cup chicken broth until smooth.
7. Whisk into marinade mixture; boil, whisking constantly, 1 minute.
8. Serve with quail; garnish, if desired.
9. 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.