Asian Grilled Quail

1/4 cup hoisin sauce
2 tablespoons sesame seeds
3 tablespoons chile-garlic sauce
2 tablespoons dark sesame oil
3 tablespoons honey
1 teaspoon ground ginger
8 quail, dressed (or 4 Cornish hens)
1 (14 1/2 ounce) can chicken broth
2 teaspoons cornstarch
Sliced green onions (for garnish)

Combine first 6 ingredients in a shallow dish; add quail. Cover and chill 30 minutes, turning occasionally.

Remove quail from marinade, reserving marinade. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done (cooking time for hens will be about 45 to 50 minutes).

Pour reserved marinade into a small saucepan. Reserve 1/4 cup chicken broth and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, for 5 minutes.

Whisk together cornstarch and reserved chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, for one minute.

Serve with quail; garnish as desired.