I love quail, especially done with an asian influence. You can have great fun with this marinade. Try adding a jar of hoisin sauce or fresh chilli and honey instead of sweet chilli sauce.

You will need.

10 Quail spatchcocked (get your butcher to do this or cut along its spine and flatten with your hand, it is quite easy to do)
125ml soy sauce
6 tablespoons roasted sesame oil
100ml sweet chilli sauce
2cm fresh ginger minced
2 gloves garlic crushed
tablespoon sesame seeds
Juice from one orange

Mix all the ingredients, bar the quail, to make a marinade. Pop the quail into a dish single layer, and pour over the marinade. Cover and pop in the fridge for 24 to 48 hours.
Heat your bbq. Make sure you tuck the wings in, so the breast cooks evenly. These little birds only take 8 - 10 minutes to cook so have everything else done first.
Pop them on the bbq and turn every 2 minutes to stop burning, be careful not to overcook. They should still be a little pink at the bone, not raw.