Recipe for cooking asian grilled quail

Recipes from Southeast Asia :: Southeast Asian Main Dish Poultry

1/4 c. hoisin sauce
2 Tbsp. sesame seeds
3 Tbsp. chile-garlic sauce
2 Tbsp. dark sesame oil
3 Tbsp. honey
1 tsp. ground ginger
8 quail, dressed (or 4 Cornish hens)
1 (14 1/2 ounce) can chicken broth
2 tsp. cornstarch
Sliced green onions (for garnish)

Combine first 6 ingredients in a shallow dish; add quail. Cover and chill 1/2 an hour, turning occasionally.

Remove quail from marinade, reserving marinade. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 1/2 an hour or until done (cooking time for hens will be about 45 to 50 mins.).

Pour reserved marinade into a small saucepan. Reserve 1/4 c. chicken broth and add remaining chicken broth to marinade. Bring mixture to a boil over med.-high heat; boil, stirring occasionally, for 5 mins.

Whisk together cornstarch and reserved chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, for one minute.

Serve with quail; garnish as desired.