Instructions:

Pre-heat oven to 300ºF

To begin with, cut the top of the head of garlic to expose a cross section of the garlic cloves. Rub garlic with olive oil and then wrap in two layers of aluminum foil. Place on a baking sheet and bake for 1 hour (until garlic is roasted and soft). 

Once it has roasted, squeeze the garlic out of the aluminum foil into a bowl and mash with a fork.

Then, add the white miso, sherry vinegar, sugar, dry sac sherry wine, water and salt to the bowl with the garlic and combine ingredients to make the sweet garlic marinade. 

Once complete, add the sweet garlic marinade to a zipper locking bag along with the semi-boneless Spanish quail. Squeeze all of the air out and let marinate for at least 4-6 hours. Allow to marinate overnight for optimum flavor. 

Once quail has marinated, place on grill and cook each side for around 4-6 minutes or until it has reached an internal temperature of 150°F.