Plum-Glazed Butterflied Quail

12 Quail; thawed if frozen
1/3 c maple syrup
1/4 ts Basil Leaves; dried
Salt
Pepper

Rinse quail and pat dry. Cut through backbone of each bird with poultry shears or a knife. Place quail, skin-side up, on a flat surface and press down firmly, cracking bones slightly, until birds lie flat. In a 2 to 3 cup pan, add syrup, and basil; stir over low heat.

Place birds, skin-side up, on a grill 4-6" above a solid bed of hot coals. Cook, turning occasionally, until skin is browned and breast meat is still pink at bone, (cut to test) 8-10 minutes total. During the last 5 minutes on the grill, baste with the syrup and basil mixture. Add salt and pepper to taste. Serves 4.

Source: Unknown Typed by Katherine Smith
Adapted by Patti Vincent