Instructions: Combine all ingredients for the marinade. Split quail through the backbone without separating the halves. Combine with marinade, cover and refrigerate 2 hours, turning occasionally.

Lay the quail flat on a roasting tray, brush with marinade and place under grill for 5 minutes, turn and cook the other side 5 minutes more or until done.

Serve with crisp green salad.

Serve 1 quail each for entree, 2 for main coarse

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