Simple BBQ’d Chicken Leg Quarters

Step 1

Prepare the outdoor grill for indirect grilling over medium heat; the internal grill temperature should read 350ºF. You must maintain this temperature the entire time the chicken is cooking.

Step 2

Season the chicken leg quarters on both sides with garlic powder, seasoned salt with no msg, and freshly ground pepper to your own taste.

Step 3

Before placing the grill grate in grill be sure to prepare the surface with cooking spray so that your chicken won’t stick to the metal.

Step 4

Place the chicken pieces on the grill over the direct-heat area and sear, turning once, for 2 minutes per side.

Step 5

Move the chicken pieces to an indirect-heat area, cover the grill, and cook for 45-50 minutes. If you will be using a charcoal grill, bank the lit charcoals on either side of the grill bed area, leaving an open portion in the center without heat, and place a drip pan in the center. If you will be using a gas grill, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. (You must maintain this temperature the entire time)

Step 6

Note: Start brushing the chicken with the Homemade Sweet BBQ Sauce about 20 minutes into the chicken cooking, turning and brushing the pieces every 5 minutes, for about 18 to 20 minutes longer. The chicken is ready when it is firm to the touch and the juices run clear when a thigh is pierced with a knife tip. (cook time is about 45-55 minutes or until eternal temperature reads 165°)

Step 7

Preheat oven to 350ºF.

Step 8

Season the chicken leg quarters on both sides with garlic powder, seasoned salt with no msg, and freshly ground pepper to your own taste.

Step 9

Prepare a large metal baking sheet with tin foil, and spray lightly with cooking spray.

Step 10

Place chicken leg quarters on the metal baking sheet that has been covered with tin foil.

Step 11

Place in 350ºF oven and bake undisturbed for 45-55 minutes.

Step 12

Brush chicken leg quarters evenly with Homemade Sweet BBQ Sauce.

Step 13

Cook for about 10 more minutes or until the chicken is ready when it is firm to the touch and the juices run clear when a thigh is pierced with a knife tip.