The Very Best Way to Grill Chicken Leg Quarters
You want chicken leg quarters that are cooked though instead of raw? You want chicken leg quarters that are moist, tender, and juicy but DONE at the bone? Think it can’t be done? Pish-tosh. It most certainly can, and without magic.
Brine! It’s all about the brine! You may see some similarities between this and my chicken stock for yummies recipe. That’ because I’ve found some flavors that just seem to marry well with chicken, so I stick with them. It’s as simple as that. Particularly the candied ginger and whole Jamaican allspice, these add a nice roundness to the chicken and keep it from being too plain-jane-hum-drum.
Step 1. BRINE!! (don’t use more than two quarters per bag, you’ll spring leaks!)
- 2 chicken leg quarters
- 1 zip top gallon bag
- 1 Tablespoon salt
- 12 Jamaican Allspice Berries
- 12 Black Peppercorns
- 5 Pieces of a candied ginger
- 1 Bay Leaf
- 1/2 Stick of Cinnamon
- 3 crushed garlic gloves
- Water to cover both quarters
Now, brine for 1 day or more.
Heat your grill to medium high. Place the chicken, skin side down, over direct medium high heat. To get good grill marks on the skin side, leave for 5 minutes, lift and make a ¼ turn and leave for another five minutes to achieve the photogenic crosshatch pattern – all with lid OPEN. Flip the chicken (now skin side up) and place over indirect heat for 25 minutes with the lid CLOSED. Insert your thermometer, chicken it done when it reads 165, chicken will continue to cook and temp to rise once you remove it from heat and tent it with foil to let it rest. Let rest for 15 minutes and serve.
Whew *wipes brow*, that wasn’t that hard was it? Your reward is some mighty fine chicken, enjoy!