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SPICE RUBBED QUAIL
8 (4- to 5-oz) semiboneless 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
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 for 1 hour or more.
Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered (stir occasionally) until slightly thickened, remove from heat and whisk in butter to incorporate. Season to taste with salt and pepper, keep warm.
Arrange oven rack so quail will be 2 inches from heat, then preheat broiler, 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 (6-10 minutes). Serve quail drizzled with sauce. Makes 4 servings
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