Emeril's Backyard Chicken

Photo: CherylB61

Yield: 8 servings
Community Recipe from

Ingredients

  • 8 Chicken leg quarters

Preparation

  1. 2 ½ Tbsp. paprika
  2. • 2 Tbsp. each salt and garlic powder
  3. • 1 Tbsp. each black pepper, onion powder, cayenne pepper, dried oregano and dried thyme
  4. • 2 Tbsp. vegetable oil
  5. • ¾ cup chopped yellow onion
  6. • 2 Tbsp. chopped garlic
  7. • 4 cups ketchup
  8. • ½ cup firmly packed dark brown sugar
  9. • 2 Tbsp. cane syrup
  10. • ½ cup apple cider vinegar
  11. • ¼ cup Worcestershire sauce
  12. • 3 Tbsp. hot sauce
  13. • 2 Tbsp. yellow mustard
  14. • ½ tsp. crushed red pepper
  15. • 8 chicken leg quarters
  16. • Salt
  17. • Freshly ground black pepper

  18. 1. Whisk together paprika and next 7 dry seasonings; set aside.
  19. 2. Cook onion in hot oil in a large saucepan over medium-high heat 4 minutes, stirring often. Add garlic and cook, stirring constantly, 1 minute. Add next 8 ingredients, and 2 tsp. of paprika mixture, and bring to a boil. Reserve remaining seasoning for another use. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes until sauce thickens. Remove from heat; set aside to cool. Reserve 2 cups barbecue sauce in small bowl. Cover and chill remaining sauce up to 2 weeks.
  20. 3. Preheat grill to medium-low (250 to 300 degrees F).
  21. 4. Season both sides of chicken quarters with salt and pepper. Grill, skin side down, on oiled rack over indirect heat 15 to 20 minutes. Turn chicken and brush with reserved barbecue sauce. Grill 20 to 30 minutes longer, turning every 10 minutes and basting with sauce, until juices run clear and an instant-read thermometer inserted into the thickest part of thigh registers 180 degrees F.
July 2013

This recipe is a personal recipe added by CherylB61 and has not been tested or endorsed by MyRecipes.

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