I had the opportunity yesterday to grill some chicken leg quarters on my gas grill and everybody raved about how moist they were and that the meat just fell off the bone. I figured I’d share a few tips so that you’ll never have to eat dry, overcooked chicken again.
The key to the whole process is temperature. Low and slow, like BBQ. Ok, not quite, but we’re not going to cook them on high either. Somewhere middle of the road, around medium temperature or about 350°F. Chicken skin tends to melt and flare up around 400° leading to black chicken that nobody wants to eat.
Once you get your grill warmed up, I like to wipe some olive oil on the grates to keep things from sticking. You can also use PAM, but only the kind made to be sprayed on a grill. Place your chicken leg quarters bone side down, with the skin up. Cook them for about 20 minutes, keeping an eye out w/ a squirt bottle of water for flare ups. If you keep your temperature around 350°F, flare ups should be rare. After the first 20 minutes, flip them over and coat the now cooked bottom with a BBQ sauce of your choice. I prefer Sweet Baby Ray’s.
After the second 20 min cooking period, flip them back over so that the skin side is up, coat that in BBQ sauce. Cook them this way for 10 minutes, then flip them over for a final 10 minutes. All this does is help cook the BBQ sauce on a bit and finish cooking the chicken. The temperature is low enough that your BBQ sauce will not burn so don’t worry. Pull the leg quarters off the grill and let them rest for a few minutes on a plate then enjoy!
Total cooking time for a 10-14oz chicken leg quarter should be about 60 minutes. You should also double check w/ an instant read thermometer before you pull them off the grill. The meat thermometer should read about 165°F.
As some may have heard, we’ll be hosting a BBQ Tweetup at our house this summer. It will be held on Saturday, July 31st at 2PM. Food will be served around 4PM. There will be a $5 cover for adults, because (good) meat is, well, expensive. The party will be held at my house in Goldsboro, PA
Soda (limited quantities, extra requested[Coke, Sprite, Gingerale])
Plates, Napkins, Plasticware
Update: My neighbor will be donating a 30 pack of Coors Light, a 24 pack of Yuengling, and a (2)24 packs of Corona.
If you’d like to add to the menu, you can bring a covered dish, desert, chips, soda, etc. Alcohol is more than welcome, but it is BYO.
As the sun goes down, we’ll get a bonfire started and you’re welcome to stay as long as you’d like. We’ll have stuff to make s’mores if you’d like. If you’re coming from further away and wish to stay overnight, there will be an area where you can set up your tent and camp out as well as a few hotels 10-15 min away.
If you plan on attending, please email me at ryanduff [at] gmail [dot] com to let me know how many will be attending. Upon RSVP, I’ll send you the exact street address.
Other Misc Notes
Seating will be limited, but I’ll try and get as many tables and chairs as I can. If you have folding chairs, please bring them. We’ll need some for the bonfire as well, if you plan on staying.
I think I have a set of horseshoes, but if you have any other picnic games, feel free to bring them and we’ll find a place to set them up.
Since BBQ is cooked low and slow, I’ll only be able to make so much of each meat within the time frame. If it looks like we’re not going to have enough, I’ll also plan on cooking some hamburgers and hot dogs. As it stands, I’ll be starting the pulled pork at 7:30PM Friday night so that I have time to cook the ribs and chicken and be done at 4PM Saturday…
I could use a hand with prep and set up Saturday morning. If anybody would like to volunteer to help out in the kitchen, etc please let me know. As an incentive, there will be no cover charge if you volunteer and help out.
There will be no rain date. I will have covered areas so hopefully the weather cooperates.