How can I make the chicken skin crispy without drying out the meat?

By starting out on a higher flame, you will sear the skin and get it a nice golden brown. You are not moving it around, just let it cook for about 5 minutes at the higher heat. Then lowering the flame for the rest of the cooking time will allow the chicken to remain juicy and to cook through without getting charred or burnt.

Can I cook the chicken leg quarters in the oven?

Yes, although you won't get that full smoky flavor from the grill, you can cook them in the oven. Place leg quarters on a baking sheet lined with parchment paper or aluminum foil (easier clean up). Baste with the barbecue sauce and cook in a 400°F oven. Baste again after 15 minutes. Cook until the chicken registers 165°F.

What side dishes go well with grilled chicken?

Grilled food just begs for light side dishes like my 4 Bean Salad , Butter Lettuce Salad , Marinated Mushrooms or Grilled Beets .

Grilled Chicken Leg Quarters ⋆ Deb's Daily Dish

Description

Grilling season is coming! Although these grilled chicken leg quarters are so delicious, you will want to make them year round! Seasoned with a simple dry rub and basted with a sweet and spicy barbecue sauce that has just a touch of a smoky flavor.

Ingredients

Units Scale

4 chicken leg quarters

Dry rub

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika

Barbecue sauce

2 tablespoons vegetable or canola oil
1/4 cup vinegar *
3 tablespoons brown sugar *
1/2 cup ketchup *
1 tablespoon dried minced onion
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon Sriracha, chili pepper sauce or 1/2 teaspoon red pepper flakes * optional
1/2 teaspoon liquid smoke *optional

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Instructions

Stir the dry rub ingredients together. Gently pull back some of the skin of the leg quarters and rub the spices onto the meat. Then rub onto the outside of the skin. Let the chicken sit at room temperature while you are making the barbecue sauce.
In a small saucepan, pour in the oil, vinegar, sugar, ketchup, onion, Worcestershire sauce, garlic, red pepper flakes and liquid smoke, if using. Taste for sweetness, spiciness and flavor.*
Heat sauce over low-medium flame. Bring to a simmer, stir as it thickens. Let it simmer for about 10 minutes.
Wipe the grill grates with a paper towel lightly dabbed with oil to help prevent sticking.
Heat outdoor grill to medium-high heat. Place leg quarters over hot grill and let sear to golden brown about 2 minutes. Flip over and grill another 2 minutes.
Move the chicken to the upper rack or lower the high heat to low-medium flame. Begin basting the chicken with the barbecue sauce, flipping over to baste the other side. Close the lid while it grills.
Continue basting every 5-10 minutes while the chicken cooks. Test the leg quarters after about 30 minutes. Insert the meat thermometer into the thickest part. It is done if internal temperature registers 165°F. If chicken is not done cooking, baste more, close lid and let cook until done.

Notes

*You can use red wine, apple cider, white wine vinegar.

*For lower sugar, use a substitute such as Monkfruit, Allulose or Swerve.

* Red pepper is optional if you find it too spicy.

*I used a sugar free ketchup for this recipe, you can use regular ketchup if you prefer.

*If you want more tanginess, add a little more vinegar and/or ketchup. Add more spices if desired.