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Category: Poultry I
Prep Time: Cook Time: Total Time:
8 chicken leg quarters (about 10 ounces each)
Oil for grill grates
Marinade
3 tbsp olive oil
1/4 cup orange juice
2 tbsp brown sugar
2 tbsp minced sweet onion
3 tbsp minced garlic
2 tsp oregano
2 tsp crushed red pepper flakes
2 tsp kosher salt
1 tsp black pepper
Glaze (Optional)
1/3 cup orange juice
2 tbsp Dijon
1/3 cup orange marmalade or apricot jam
Trim any excess skin from the leg quarters. Using a sharp knife, score several slits on the skin and a little through the flesh of the chicken. Place the leg quarters in a large, plastic, sealable bag.
In a bowl, combine all the marinade ingredients. Taste and adjust seasoning for a flavor balance. It should be a little spicy and garlicky followed by a hint of sweetness. The mixture will be almost paste-like.
Pour the marinade over the chicken in the bag, massaging it into the meat. Seal the bag and refrigerate chicken at least four hours or overnight.
Remove the chicken from the refrigerator at least 30 minutes before grilling. Remove the chicken from the bag and blot dry with paper towel.
If using the glaze, place glaze ingredients in a small saucepan over medium heat and whisk until the marmalade is melted; set aside.
Preheat the grill to medium-high heat. Oil the grill grates and heat another five minutes.
Place the chicken pieces over direct heat on the grill skin -side down first. Do not crowd. Grill until you get nice char marks, about eight minutes. Turn chicken pieces over, reduce the heat to medium and continue to grill until the pieces are thoroughly cooked, 15 to 18 minutes depending on how big the leg quarters are.
If desired, about five minutes before the chicken is done, brush the skin side with the glaze, turn over and grill a few minutes on the skin side. Remove from the grill and serve. Serves: 8
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SPICY GARLIC CHICKEN LEG QUARTERS
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Category: Poultry I
Prep Time: Cook Time: Total Time:
8 chicken leg quarters (about 10 ounces each)
Oil for grill grates
Marinade
3 tbsp olive oil
1/4 cup orange juice
2 tbsp brown sugar
2 tbsp minced sweet onion
3 tbsp minced garlic
2 tsp oregano
2 tsp crushed red pepper flakes
2 tsp kosher salt
1 tsp black pepper
Glaze (Optional)
1/3 cup orange juice
2 tbsp Dijon
1/3 cup orange marmalade or apricot jam
Trim any excess skin from the leg quarters. Using a sharp knife, score several slits on the skin and a little through the flesh of the chicken. Place the leg quarters in a large, plastic, sealable bag.
In a bowl, combine all the marinade ingredients. Taste and adjust seasoning for a flavor balance. It should be a little spicy and garlicky followed by a hint of sweetness. The mixture will be almost paste-like.
Pour the marinade over the chicken in the bag, massaging it into the meat. Seal the bag and refrigerate chicken at least four hours or overnight.
Remove the chicken from the refrigerator at least 30 minutes before grilling. Remove the chicken from the bag and blot dry with paper towel.
If using the glaze, place glaze ingredients in a small saucepan over medium heat and whisk until the marmalade is melted; set aside.
Preheat the grill to medium-high heat. Oil the grill grates and heat another five minutes.
Place the chicken pieces over direct heat on the grill skin -side down first. Do not crowd. Grill until you get nice char marks, about eight minutes. Turn chicken pieces over, reduce the heat to medium and continue to grill until the pieces are thoroughly cooked, 15 to 18 minutes depending on how big the leg quarters are.
If desired, about five minutes before the chicken is done, brush the skin side with the glaze, turn over and grill a few minutes on the skin side. Remove from the grill and serve. Serves: 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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