Pomegranate-Cinnamon Grilled Quail

1/2 cup pomegranate molasses

2 tablespoons fresh orange juice

1 teaspoon ground cinnamon

8 quail, butterflied

Canola oil, for drizzling

Salt and freshly ground black pepper

Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.