To make the marinade, combine all of the ingredients in a bowl. Halve the quails lengthways along the breastbone and coat well with the marinade. Marinate, refrigerated, for at least 2 hours, but for best results – overnight is ideal.
To make the glaze gently heat the sugar and vinegar in a small heavy-based saucepan until the sugar has dissolved. Turn the heat right down and allow to simmer for 10 minutes. Remove from the heat and add your chocolate, quickly whisking it in.
Thread the quail onto the skewers and BBQ for 20 minutes or until cooked through, turning and basting with the glaze until nicely browned on each side. Remove from the heat and baste generously once again with the glaze.
Makes: 12 skewers
Wine suggestions
Solms-Delta Amalie. Barrel maturation gives this Viognier/Grenache Blanc blend the complexity to enhance the rich chocolate balsamic glaze and yet it is delicate enough to not overpower the quail.
