Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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