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Ingredients:
1/2 cup pomegranate molasses
1/2 cup Stiebs Pomegranate Seeds, fresh or thawed
2 tablespoons fresh orange juice
1 teaspoon ground cinnamon
8 quail, butterflied
Canola oil, for drizzling
Salt and freshly ground black pepper

Directions:

Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast‐side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and top with pomegranate seeds. Serve 2 quail per person.