You know, every once in awhile some good old fashioned leg quarters. I grew up on these suckers. I think my dad must have grilled these once a week. As you can see from other posts I’ve done, I’m a firm believer that whenever possible you should cook chicken with the bone. It’s the surest way to end up with juicy chicken.
I didn’t necessarily do anything fancy to these. What made these delicious was the marinade Patti put together. That’s probably my favorite thing about chicken: It does a great job taking on whatever flavors you want. You can make a piece of chicken taste like red wine or white wine. Orange or lemon. Rosemary or Thyme.
Once you have the flavor you want, it’s all about not drying it out. Again, marinade helps, but it won’t prevent your chicken from tasting like chalk if you overcook it. Remember – 165. This, again, is where a Thermapen comes in handy. It won’t let you make a mistake.
Last tip on chicken quarters: Leave the skin on. Mine looks burnt to a crisp, right? Well, who cares? I’m not eating the skin – that’s where the majority of the fat lies. I’m ripping that off and revealing deliciously juicy meat underneath. Trust me, bone in, skin on exponentially increases your chances of success.
So check out this marinade next time you’re itching for some chicken leg quarters, throw in some ridiculously good balsamic peppers and you have yourself a tasty grilled treat.
This recipe is adapted from a recipe in Cooking Light magazine.