Ingredients

Makes 4 servings

　　8 (4- to 5-ounce) semi-boneless quail

　　1 teaspoon salt

　　3/4 teaspoon black pepper

　　Scant 1/2 teaspoon cayenne

　　Scant 1/2 teaspoon ground allspice

　　1/2 cup chicken broth

　　1/4 cup fresh lime juice

　　3 tablespoons mild molasses

　　2 tablespoons finely chopped scallion

　　1 tablespoon unsalted butter

　　3 tablespoons olive oil

　　

Marinate quail:

Step 1

Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.

　　

Make sauce:

Step 2

Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.

　　

Broil quail:

Step 3

Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.

　　

Step 4

Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.

　　

Step 5

Serve quail drizzled with sauce.