Ingredients

• 1/2 cup pomegranate molasses
• 2 tablespoons fresh orange juice
• 1 teaspoon ground cinnamon
• 8 quail, butterflied
• Canola oil, for drizzling
• Salt and freshly ground black pepper

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Instructions

1. Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.