In the immortal words of Kevin Gillespie, executive chef at the Woodfire Grill, quail are like the "Thumbelina of poultry" and when done right they are the pure awesomeness! 

In his cookbook Fire in my Belly (Andrews McMeel Publishing 2014), Gillepsie shows how to grill quail to perfection and ensure that they don’t end up dried out and gamey tasting.  To make it even better, he’s created a honey glaze that compliments the little birds perfectly!