4 Quails 3 tablespoons of Chinese five spice (this sounds a lot, I know – feel free to minimise it..we just happen to be fans of five spice around here) 2 tablespoons of dark soy sauce 4 tablespoons of runny honey 2 garlic cloves, minced.
Cut up the backbone of the quail, and flatten with palm. Mix together marinate, and add the quail – let it stand for at least 8 hours (overnight is always great). Spear through each quail in a cross with bamboo skewers.
Heat up the grill on the barbecue, and add the quail, grilling on each side for abbout 7-8 minutes. Enjoy!