Best or favorite chicken leg quarters recipe?


 
Brett-EDH

Brett-EDH

TVWBB Hall of Fame
Seeking some inspiration here, please.

Reply with your best or favorite chicken leg quarters recipe(s) here.

I have a pack to cook off and am looking forward to some juicy and the best parts of a chicken.

Pics are helpful. And a simple what you like most about your recipe.
 
I’m in the less is more camp these days, I’d give them a good rub (the kids have been fond of the McKormick brown sugar bourbon lately) and Vortex them.
I’ve yet to try Rich‘s KFC method but, soon.
 
Timothy F. Lewis said:
I’m in the less is more camp these days, I’d give them a good rub (the kids have been fond of the McKormick brown sugar bourbon lately) and Vortex them.
I’ve yet to try Rich‘s KFC method but, soon.
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i've done the KFC, in the oven. it was quite good for a non-fried chicken. i'm seeking a traditional style quarters cook tonight. almost like an early start to summer. that smoke, flavor, juiciness of grilled dark meat. too much winter here (yes, i know our winter is mild compared to many here), but we love eating and being outdoors. i even picked up little suntan yesterday from winetasting. it felt so good to be in the sun. invigorating!

i'll google that brown sugar bourbon rub. i'm assuming it's a sweeter profile?
 
Brett-EDH said:
i've done the KFC, in the oven. it was quite good for a non-fried chicken. i'm seeking a traditional style quarters cook tonight. almost like an early start to summer. that smoke, flavor, juiciness of grilled dark meat. too much winter here (yes, i know our winter is mild compared to many here), but we love eating and being outdoors. i even picked up little suntan yesterday from winetasting. it felt so good to be in the sun. invigorating!

i'll google that brown sugar bourbon rub. i'm assuming it's a sweeter profile?
Click to expand...
It’s a bit sweet but, not overly so, commercially available anywhere.
 
One way I like to cook quarters is with an overnight marinade made with "Italian Salid dressing", soy, worchestershire, and chopped green onion.

I made this alot in the 80s and they are great leftover.

I don't buy Italian dressing any more so I just add some oil, vinegar and spices.

The only salt is from soy, and I use low sodium soy.

Sometimes I'll add garlic or ginger or both.

I'd cook these direct over charcoal on a kettle.
 
Apply a moderate coating of SPG (1:2:1/2), allow to sit for a half hour and then cook on the Santa Maria with B&B lump. I adjust so the temp is ~350 at grate level. No good to try and recreate unless you can cook over an open fire. It makes a huge difference.
 
Bob Bailey said:
Apply a moderate coating of SPG (1:2:1/2), allow to sit for a half hour and then cook on the Santa Maria with B&B lump. I adjust so the temp is ~350 at grate level. No good to try and recreate unless you can cook over an open fire. It makes a huge difference.
Click to expand...
i can light up oak splits and use that. and it'll make its own coals too. this, to me is next level flavor grilling. 100% real wood and smoke.
 
DanHoo said:
One way I like to cook quarters is with an overnight marinade made with "Italian Salid dressing", soy, worchestershire, and chopped green onion.

I made this alot in the 80s and they are great leftover.

I don't buy Italian dressing any more so I just add some oil, vinegar and spices.

The only salt is from soy, and I use low sodium soy.

Sometimes I'll add garlic or ginger or both.

I'd cook these direct over charcoal on a kettle.
Click to expand...
i love italian dressing marinade. i make my own. really leaning towards this style and over live fire.
 
Jump in, I will use a Dijon, Herbes de Provence Sherry slather (Jacques Pépin) that I saw years ago from his “fast food my way” series. He did it in the oven but, it lends itself to indirect grill cookery quite nicely. Now I have to find the recipe, not difficult pretty simple ingredient list but, it’s been a while and my memory has been known to forget something now and again!
 
Brett-EDH said:
i love italian dressing marinade. i make my own. really leaning towards this style and over live fire.
Click to expand...
I start with a "robust" bottled dressing and then add a package of dry mix, maybe a few red pepper flakes, some black pepper, a little salt, sometimes some grated American parm...basically freeform supercharging the original dressing.

One thing I learned about leg quarters is that it helps to cut a hole in the skin at the inside of the thigh/drumstick joint, and then when grilling the chicken make sure the joint is opened up a little bit to help get that part of the quarter safely done. I picked this up from some PBS show featuring a French guy...Jack, I think his name is.;)
 
Brad Olson said:
I start with a "robust" bottled dressing and then add a package of dry mix, maybe a few red pepper flakes, some black pepper, a little salt, sometimes some grated American parm...basically freeform supercharging the original dressing.

One thing I learned about leg quarters is that it helps to cut a hole in the skin at the inside of the thigh/drumstick joint, and then when grilling the chicken make sure the joint is opened up a little bit to help get that part of the quarter safely done. I picked this up from some PBS show featuring a French guy...Jack, I think his name is.;)
Click to expand...
agreed on splitting open the portion. it does reduce the cook time as well. and yup, a properly temped chicken part too.

great idea on modding the ol standby. i'm trying to leave the office to go home and play with food.
 
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Easy weeknight balsamic chicken recipe

I've been meaning to post this for a bit, and this new healthy grilling forum seems like the place. Beauty in simplicity here, give it a shot you might like it! Ingredients 10 Boneless skinless chicken thighs 1T Lawrys seasoned salt 1t garlic powder 4T balsamic vinegar Whisk together with fork...
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This is one of my goto chicken recipes. Quick and simple to throw together and taste great.
 
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