Red Chile Marinated Quail

4 Boneless quail

Red Chile Marinade:

2 tb Ground white pepper
3 tb Ground cinnamon
3 tb Ground ginger
1/2 cup Packed brown sugar
1/4 cup Red wine vinegar
2 tb Sesame oil
1/2 cup Peanut oil
3 tb Ground fennel seed
1 tb Pureed canned chipotles
2 tb Ancho chile powder

In a medium saucepan, combine the marinade ingredients, bring to a boil, and remove from the heat immediately. Brush quail generously with spice mixture and let marinate, refrigerated, overnight. Prepare a wood or charcoal fire and allow it to burn down to embers.
Remove quail from marinade, and grill for five minutes on each side.