Serve these as an appetizer on their own or as a main course accompanied by sautéed greens and rice. The marinade may be used with Cornish hens, chicken, and pork tenderloin as well.

Pat dry:

Whisk together in a shallow bowl:

Add the quail, turning to coat. Marinate, covered and refrigerated, for 4 to 8 hours.

Preheat the oven to 500°F.

Drain the quail, reserving the marinade. Pat dry, and place on a rack in a roasting pan. Fold the wingtips under the birds and tie the legs together. Roast until the juices from the thigh are slightly pink when the skin is pierced and the flesh is still juicy, 12 to 20 minutes.

While the quail roast, transfer the reserved marinade to a small saucepan and bring to a boil. Reduce to a sticky glaze and reserve.

When the quail are finished cooking, brush them with the glaze, cover loosely with foil, and let stand for 5 minutes before serving. Serve quail with any leftover glaze.