Grilled Chicken Leg Quarters
Chicken leg quarters are trimmed, scored and marinated in Italian dressing. The quarters are grilled with indirect high heat to an internal temperature of 175F.
- 2 lbs chicken leg quarters
- 16 ozs Italian dressing
- 1/2 cup Sweet Baby Ray's bbq sauce [Optional, if you want some sauce on your chicken]
Trim the leg quarters of excess, fat, skin and bone as needed.
Cut deep slashes into the leg quarters so the marinade can penetrate the meat.
Marinade the quarters in Italian dressing for at least an hour and up to overnight.
Grill the quarters with indirect high heat and flip every 20 minutes.
If desired, crisp the skin directly over the charcoal for 1 minute per side.
The quarters are done at an internal temperature of 175F.
You can serve the chicken quarters with some creamy Cole slaw and potato salad for an inexpensive but completely delicious barbecue feast!
If you wanted, you could also cook the quarters to an internal temperature of 195F. Once the meat has cooled you can shred the meat to make pulled chicken sandwiches.