Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 14 2018
Grilled Chicken Leg Quarters
2/3 cup canola oil
1/2 cup red wine vinegar
3 tablespoons sugar (granulated)
3 tablespoons ketchup
2 tablespoons onion (finely chopped)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 clove garlic (crushed)
Dash Tabasco sauce
6 chicken leg quarters
In a large resealable zip-top bag, combine the oil, vinegar, sugar, ketchup, onion, Worcestershire sauce, salt, garlic, and Tabasco. Add the chicken and turn to coat thoroughly. Seal the bag and refrigerate for at least 4 hours or overnight, turning occasionally.
Pour marinade into a saucepan and bring to a full rolling boil over high heat. Remove from the heat and set aside.
Heat the grill to moderate or medium-high heat, about 350° to 375°.
First, sear the chicken over direct heat for about 2 to 3 minutes per side. Continue grilling the chicken leg quarters over indirect heat -- not directly over coals or gas burners -- turning frequently and basting with the reserved boiled marinade, for about 35 to 55 minutes, depending on size.
The temperature should register at least 165° F on an instant-read thermometer inserted into the thickest part of the meat but not touching bone.