1.Using kitchen scissors, cut along both sides of quails’ backbones; discard backbones. Halve each quail along breast bone; cut each in half again to give a total of 24 pieces.
2.Cook quail, covered, on heated oiled grill plate (or grill or barbecue) about 20 minutes or until cooked through.
3.Meanwhile, stir juice, chilli and sugar in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, about 5 minutes or until thick and syrupy.
4.Serve quail drizzled with syrup; season to taste.