Chicken Leg Quarters
Why Chicken Leg Quarters?
I live in South Texas, where I have the privilege to have access to countless family owned meat markets and butcher shops. My favorite shop is on my direct route home from work, and you can believe I stop there 2-3 times a week for fresh protein. The prices on protein are very reasonable, as the shop makes it money on their grocery products. And 2-3 times a week when I cook meat, because I can stop on my way home it is fresh.
Many, many nights I pick up chicken leg quarters. This particular cut of meat is extremely cost efficient, and versatile enough to make countless recipes with. For the purpose of this recipe - I stopped at the meat market on a Tuesday on my way home from work, picked up the chicken leg quarters and a bag of lump charcoal.
Fun fact - if you love grilling, then grilling on a Tuesday makes it feel like it isn’t a Tuesday evening. Your welcome!
Ingredients
Chicken Leg Quarters
Chicken Rub - Choose your favorite. For this recipe I used Bolner’s Fiesta Spices Chicken Rub. They are based out of San Antonio, Texas. I am not sponsored; however, I am just a fan of their products.
Preparation
Preheat your grill. Whether that means get the charcoal going or cranking up the propane to preheat the grill. Get your grill ready. Ideally, I like my grill to be around 350 degrees for this. Too low, and you are more smoking the chicken leg quarters. Don’t get me wrong - smoked chicken leg quarters are also amazing, but remember - it’s a Tuesday, and while I have time to relax while the grill is going, I do want to eat dinner before 8pm.
Liberally season your chicken leg quarters. Keep in mind - how you season your chicken leg quarters contributes significantly to how versatile the protein can be. I used chicken rub on this night. But I could have used a Lime or Lemon pepper if I was making a side that was more citrusy. You can make it true barbecued chicken with BBQ sauce. Your options are only limited by your own creativity. Chicken can be quite versatile, and will take on many marinade flavors.
Prior to placing the chicken on the grill, I typically insert my wireless thermometers. Place the thermometers in a location where you can still turn/flip the chicken every 10-12 minutes.
Once the grill is up to your desired heat, put the chicken on the grill. Keep an eye on it, but not too much to keep opening the grill and letting the heat out. But keep in mind that Chicken Leg Quarters have skin, and that skin can burn if the heat is too hot. Just something to be aware of.
Monitor the internal temperature. You are shooting for at least 165 degrees. I typically go a couple of degrees above that for chicken leg quarters. I will flip the chicken every 10-12 minutes to try to allow for even cooking all the way through. If your grill maintains its temperature well, it should take 35-45 minutes for the internal temperature to reach the point you are looking for.
Once to temperature serve with the side of your choice. Depending on the seasoning I use helps set the tone for dinner, and therefore; helping decide the side. On this particular evening, I went for roasted broccoli, which I also put on the grill - on the other side. But that’s a recipe for a different day.
Enjoy!
