4 Earl Grey tea bags
- 12 ounces water
- 1/2 cup Key West lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 quail breasts (I use Manchester Farms Quail)
- 1 cup orange marmalade
- 1 cup Wicker & Whisk Port Wine Mustard
Brew tea in the water and allow it to cool completely. Add lemon juice to tea. Arrange quail in a 9-by-13-inch baking dish. Pour chilled tea mixture over quail breasts and marinate them overnight in refrigerator.
To make the sauce, mix marmalade and mustard together. Cover mixture and store in refrigerator until ready to use.
Remove quail breasts from marinade and pat them dry. Sprinkle quail evenly with salt and pepper. Grill quail over medium-hot coals about 8 minutes per side. Arrange quail on a platter and serve with mustard sauce.