Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce. The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 1 hour; drain well.

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  • Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.

  • Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

  • Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

  • Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin.

  • Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce.

Nutrition Facts

294 calories; calories from fat 33%; fat 10.9g; saturated fat 2.9g; mono fat 3.9g; poly fat 2.5g; protein 35g; carbohydrates 12.7g; fiber 0.4g; cholesterol 119mg; iron 2.1mg; sodium 591mg; calcium 36mg.
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