Five-Spice Grilled Quail

1. 1

   Warm pineapple juice in a non-reactive pan stir in salt to dissolve add five spice powder and let cool. Add Quail to spiced juice mixture and let it sit in the refrigerator overnight.

2. 2

   Light charcoals and bank coals to one side of grill. Remove quail from brine and cut open butterfly fashion through the center of the rib cage. Flatten birds out by pressing down with the flat side of a cleaver or heavy pan. Grill quail over indirect heat with grill cover on. Watch carefully as the juice has a tendency to burn the skin.

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