Marinated Grilled Quail

6 quail
1/4 cup honey
2 tablespoons Worcestershire sauce
6 cloves garlic
1 tablespoon dried mustard
2 teaspoons chili powder
1 cup dry white wine
sea salt and fresh ground pepper

1. Combine honey, Worcestershire, mustard, chili powder, white wine, salt and pepper in a small sauce pan over medium heat.
2. Reduce sauce by half, then transfer to a glass dish capable of holding 6 quail.
3. Marinade the quail for 1/2 an hour at room temperature.
4. Meanwhile, preheat your barbeque until hot; then, reduce heat to low.
5. Remove quail from marinade, place whole cloves of garlic in their cavities and grill, until juices run clear, about 8 minutes per side.

Makes 6 servings