Ingredients

1 tbsp kosher salt
2 tsp dry mustard
1 tsp dried oregano
1 tsp ground coriander
1 tsp celery seed
5 quail
5 slice bacon optional, but we always like to add bacon!
½ cup pepper jelly
1 dash Worcestershire sauce
3 tbsp bourbon

Directions

Combine the salt, mustard, oregano, coriander and celery seed to make the rub.
Pat the quail dry and coat with the rub.

Wrap with bacon and hold in place with a toothpick.

While the grill is getting up to 350 degrees, combine the pepper jelly, Worcestershire and bourbon.

Place the bacon wrapped quail on the grill and brush with the glaze.

Brush with the glaze every time you turn the quail.

When the Bacon Wrapped and Glazed Grilled Quail reaches an internal temperature of 165 degrees, remove from the grill and serve.