Grilled chicken leg quarters
Chicken leg quarters can be prepared with many different cooking methods, such as roasting, grilling, baking, or frying. They are often seasoned with herbs and spices to enhance their taste. Enjoy this delicious recipe with your favorite soda and spicy french fries.
Servings: 4 servings
Ingredients
Protein
- 2 chicken quarters with skin and bones (leg and thigh portion)
Sauces
- 3 teaspoons barbecue sauce
- 1 teaspoons soy sauce
Spices
- 1 tsp hot chili powder
- 1 tsp paprika powder
- 1 tsp Cayenne pepper powder
- Pinch of chili flakes (optional, for additional heat)
- 2 tbsp Garlic and ginger mix (grind)
- 1 tsp Dried rosemary
- Pinch of salt
- Pinch of white pepper
Miscellaneous
- 1 lemon, squeezed
- 20 grams butter
- 2 tbsp olive oil for cooking
Instructions
- Make the marinade: In a bowl, combine and mix well the barbecue sauce, soy sauce, hot chili powder, paprika powder, Cayenne pepper powder, chili flakes (if using), garlic and ginger mix, salt, white pepper and lemon juice.
- Prepare the chicken: Slice into the chicken to create grooves on both skin and the under side. This will ensure the meat will be cooked all the way in and also allows the sauce to enter into the chicken. Make sure the chicken is thawed and patted dry with paper towels. This helps achieve the crispy texture during the cooking process. Add the butter on the pan where the chicken will be placed.
- Grill the chicken: Set the temperature medium low heat which is 375°F (190°C). Grill the chicken on the skin side first. This will make the skin brown and crispy. Sprinkle the dried rosemary on top of the chicken and around the chicken. Cook the skin side for 7 minutes without moving. Make sure to cover the pan with a lid or foil. Flip the chicken and cook for 7 minutes. Add the marinade to the grilled chicken. To ensure that the chicken is cooked all the way inside, flip the chicken again to cook the skin side for another 5 minutes and the last flip to cook for 5 minutes.
- Let the chicken rest: Once the chicken is cooked through, turn off the heat and leave the chicken on the pan. While resting on the pan, brush the marinade on every visible surface of the chicken. The marinade will dry up slightly during the brushing, which will thicken the marinade. Lift the tip of the drum stick and brush the sauce on the under side of the chicken and place it directly on the plate. Garnish it with chopped green onions and it is ready to serve.