From Jon Beaker, ACME Food + Drink, Portland

6 semi-boneless quail (Available locally from Nicky USA)

Marinade
2 bunches cilantro, finely chopped
1 Tbsp black pepper, ground
3 red Fresno chilies, seeded and finely minced
7 garlic cloves, finely minced
1 cup fish sauce
3 Tbsp granulated sugar
2 limes, zest and juice

In a large bowl, combine all the marinade ingredients and pour over the quail. Marinate at least 4 hours and preferably overnight.

Prepare grill and cook each quail making sure to turn twice on each side. Grill for approximately 6-8 minutes or until quail is just cooked through. Serve immediately with jasmine rice, chopped cilantro, green onion and sweet chile jam.

Sweet Chile Jam
Makes 1 quart

4 oz ginger, peeled and minced
2 Tbsp garlic, minced
4 red Fresno Chilies, seeded and minced
1 shallot, minced
1 cup granulated sugar
1 cup rice wine vinegar (unseasoned)
1 cup apple cider vinegar

In a food processor, combine the ginger, garlic, chilies, shallot and sugar. Process to a paste and transfer to a sauce pot. Add the vinegars and cook over low heat until the liquid becomes thick enough to coat the back of a spoon. Remove from the heat and cool. This sauce will last for weeks in the refrigerator and is also very good with anything from the grill.