Direct Heat BBQ Chicken Leg Quarters Recipe

Take Leg Quarters Out of Packaging and Pat Dry with Paper Towel

Check near the bones for kidneys and remove them.

No other prep work is needed.

Dry Rub for Leg Quarters

This is a basic Salt, Pepper, Garlic (SPG) rub:

• 1/2 cup Diamond crystal kosher salt
• 1/4 Cup Granulated Garlic
• 2 tbsp 30 mesh black pepper

Apply this rub to both sides of the leg quarters.

You will have rub left over, use later for another cook.

Note Regarding Rubs w/ Direct Heat BBQ: Avoid using rubs with lots of sugar in them; The sugar will burn when cooked this way.

Get Your Smoker or Grill Set to ~325F for Direct Heat BBQ

The idea here is to elevate the meat above the hot coals so that the meat doesn’t burn.

The meat drippings then hit the coals, which creates awesome flavor that ends up on your meat.

Put leg quarters on the grill grates, skin side down.

Cook them this way for ~30 minutes.

Be mindful of the skin around the drumsticks, it doesn’t have nearly as much fat as the thighs and will tear/burn.

After 30 Minutes, Flip to the Meat Side

Cook meat side down for 30 minutes.

After Another 30 Minutes, Back to the Skin Side

BUT rotate the drumsticks away from the fire.

This way you don’t burn the drums and you can continue to render the fat under the skin of the thighs.

Wait Till the Chicken Thighs are @ ~200F Internal

The meat will be more tender, juicier, and the skin will be crispier.

If the skin still feels “soft”, keep cooking until it’s crisp.

Once at temperature, take off to rest for 10-15 minutes, then enjoy!

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Direct Heat BBQ Chicken Leg Quarters

If you're just learning about direct heat BBQ, start with leg quarters. They're cheap and nearly impossible to mess up.

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Prep Time5 minutes mins

Active Time1 hour hr 30 minutes mins

Total Time1 hour hr 35 minutes mins

Ingredients

• ▢ 2 Chicken leg quarters

Seasoned Salt

• ▢ 1/2 cup Diamond Crystal Kosher Salt
• ▢ 1/4 cup Granulated garlic
• ▢ 2 tbsp 30 mesh black pepper

Instructions

• Take leg quarters out of packaging and pat dry.

  Near the bones on the thigh side, check for the kidneys. If they're there, remove them.

Dry Rub

• In a bowl combine the ingredients in the specified quantities.

  You will have rub left over, save for another cook.
  1/2 cup Diamond Crystal Kosher Salt, 1/4 cup Granulated garlic, 2 tbsp 30 mesh black pepper

Get Your Grill Setup to 300-325F for Direct Heat BBQ

• Once at temperature, put thighs on the grill skin side down for 30 minutes.
• After 30 minutes, flip over to the meat side and cook meat side down for 30 minutes.
• After another 30 minutes, back to the skin side BUT rotate the drumsticks away from the fire. This way you're rendering more of the fat from the thighs and you won't burn the drumsticks.

Wait for the thighs to reach ~200F Internal

• At this point the skin fat should be rendered well.

  When you go to tap on it, drag a knife across it, it will feel crisp and crackly. If it still feels soft, keep cooking skin side down.
• Once at temperature and you're happy with the skin, take off the grill to rest for 10-15 minutes, then enjoy!