Mesquite Grilled Chicken Leg Quarters Food

MESQUITE GRILLED CHICKEN

Steps:

• In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
• Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
• Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
• Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
• Slice it up and enjoy it.

GRILLED CHICKEN QUARTERS

Steps:

• In a small saucepan, bring 1 cup water to a boil. Stir the salt and brown sugar into the boiling water until dissolved. Place the ice cubes in a large container. Pour the brine over the ice cubes and stir to mix and cool. Add the leg quarters to the cooled brine, adding additional water if needed to make sure they are submerged. Refrigerate overnight.
• Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately.
• In a small bowl, whisk together the egg yolks, 1/4 cup lemon juice, honey and salt. While constantly whisking, very slowly drizzle in the canola oil, drop by drop, until an emulsion forms, and then continue adding the oil in a slow steady stream. The mixture should thicken to the consistency of mayonnaise. Whisk in a little water to thin the final sauce to the consistency of a creamy salad dressing. Taste and add more salt or lemon juice, if necessary.

MESQUITE GRILLED CHICKEN LEG QUARTERS

Steps:

• 1. Place oil in saucepan and add the onion and garlic. Cook until onion is softened. Add the beer, ketchup, Worcestershire sauce, brown sugar, lemon juice, chili powder, and dry mustard. Bring to a boil. Reduce to a simmer and simmer for 20 minutes until reduced to about 2 cups. Let cool.
• 2. Place the chicken leg quarters in the marinade and let marinate 8 hours or overnight.
• 3. Prepare the Grill for indirect heat. Place a large foil pan of water on one side of the Grill. Add the coals around the other side and get them really hot. if using a gas grille turn the burner to high. Remove the chicken and place over the pan of water.
• 4. Brush with the marinade and close the lid. Turn and baste every 20 minutes. It should take about an hour and a half to cook the chicken to internal temp of 165. Depends on the size of your chicken and how hot your grille is
• 5. Towards the end of cooking place the chicken directly over the coals to get the charred browning on the outside.

GRILLED CHICKEN MARINADE

Steps:

• For the marinade: Combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, dijon mustard, thyme, salt, and black pepper in a pint-sized mason jar. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
• For the grilled chicken: Place the chicken in a zip-up gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
• Meanwhile, pre-heat one side of the grill to medium heat, around 350°, and leave the other side unlit. Oil the grill grates well.
• Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
• Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165˚, 35 to 45 minutes more (depending on the size of your chicken pieces). Let rest for 5 minutes, then serve immediately.