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Category: Poultry I
Prep Time: Cook Time: Total Time:
3 lbs. leg quarters (do not remove skin)
Gallon Zip Lock Bags
1/2 cup favorite Italian dressing
1/2 cup balsamic vinaigrette
1/4 cup Worcestershire sauce
2 cloves minced garlic
1/4 cup finely chopped onions
1/2 tsp salt
1/2 tsp pepper
Hot Sauce according to taste (About dashes per bag)
Boil leg quarters in a large pot for 15 minutes or until chicken is firm. This will make your grilling time much less and ensure that chicken is completely done when grilled.
After cooling, mix all ingredients in a gallon zip lock bag. Each bag will hold 3 to 4 leg quarters. Shake bags well to completely cover chicken with sauce. Store in refrigerator overnight. I like to let sit for at least 24 hours to really soak in flavor. Flip bags about every 2 hours to make sure all sides and all pieces are getting marinade.
The next day on grill, use a charcoal chimney to light your coal instead of lighter fluid to eliminate that inch fluid taste inch and your chicken will turn out much better with a more distinct inch grill inch flavor. The same time you light charcoal chimney, put a cup and a half of mesquite chips into a bowl of water to soak. Add to coast right before cooking. Sprinkle chips over white hot coast and allow them to start smoking before placing chick on grill. Grill chicken pieces about 7 to 8 minutes on each side.
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MARINATED CHICKEN QUARTERS
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Category: Poultry I
Prep Time: Cook Time: Total Time:
3 lbs. leg quarters (do not remove skin)
Gallon Zip Lock Bags
1/2 cup favorite Italian dressing
1/2 cup balsamic vinaigrette
1/4 cup Worcestershire sauce
2 cloves minced garlic
1/4 cup finely chopped onions
1/2 tsp salt
1/2 tsp pepper
Hot Sauce according to taste (About dashes per bag)
Boil leg quarters in a large pot for 15 minutes or until chicken is firm. This will make your grilling time much less and ensure that chicken is completely done when grilled.
After cooling, mix all ingredients in a gallon zip lock bag. Each bag will hold 3 to 4 leg quarters. Shake bags well to completely cover chicken with sauce. Store in refrigerator overnight. I like to let sit for at least 24 hours to really soak in flavor. Flip bags about every 2 hours to make sure all sides and all pieces are getting marinade.
The next day on grill, use a charcoal chimney to light your coal instead of lighter fluid to eliminate that inch fluid taste inch and your chicken will turn out much better with a more distinct inch grill inch flavor. The same time you light charcoal chimney, put a cup and a half of mesquite chips into a bowl of water to soak. Add to coast right before cooking. Sprinkle chips over white hot coast and allow them to start smoking before placing chick on grill. Grill chicken pieces about 7 to 8 minutes on each side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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