70g promegranate molasses
1tbs soy sauce
2tbs Chinese five spice
1tsp sesame oil
1tbs ginger, minced
6 quail, partially boned (leave wing bone and leg bone in)
To make the marinade, combine the molasses, honey, Marsala, soy sauce, five spice, sesame oil, and ginger. Whisk to combine well. Pour over quail and allow to marinate overnight, refrigerated.
Fire up the grill. Grill quail on all sides until done, (or until internal temperature is 78ºC). Remove quail from grill and split each quail in half with a cleaver. Serve as part of a bento assortment.