Red Chile Marinated Quail

marinade, poultry

4 boneless quail
***red chile marinade***
2 tablespoons ground white pepper
3 tablespoons ground cinnamon
3 tablespoons ground ginger
1/2 cup brown sugar; packed
1/4 cup red wine vinegar
2 tablespoons sesame oil
1/2 cup peanut oil
3 tablespoons ground fennel seed
1 tablespoon pureed canned chipotles
2 tablespoons ancho chile powder

In a medium saucepan, combine the marinade ingredients, bring to a boil, and remove from the heat immediately. Brush quail generously with spice mixture and let marinate, refrigerated, overnight. Prepare a wood or charcoal fire and allow it to burn down to embers. Remove quail from marinade, and grill for five minutes on each side. Serve. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3639 )