Best 4 Mesquite Grilled Chicken Leg Quarters Recipes
Grilled chicken leg quarters are a delicious and versatile dish that can be enjoyed for lunch or dinner. This recipe uses a flavorful mesquite marinade that infuses the chicken with a smoky and slightly sweet flavor. The chicken is then grilled over medium heat until cooked through and juicy. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
In addition to the mesquite grilled chicken leg quarters recipe, this article also includes a recipe for grilled chicken leg quarters with a lemon-herb marinade. This marinade is made with fresh lemon juice, herbs, and olive oil, and it gives the chicken a bright and tangy flavor. The chicken is then grilled until cooked through and served with grilled vegetables.
Also, there's a recipe for grilled chicken leg quarters with a spicy chili marinade. This marinade is made with chili powder, cumin, and cayenne pepper, and it gives the chicken a delicious and smoky flavor. The chicken is then grilled until cooked through and served with a cilantro-lime sauce.
No matter which recipe you choose, you're sure to enjoy these grilled chicken leg quarters. They're a flavorful and juicy dish that's perfect for any occasion.
MESQUITE GRILLED CHICKEN
Provided by Jodi
Time 39m
Number Of Ingredients 10
Steps:
- In a small bowl or pyrex measuring cup, whisk together the olive oil, vinegar, brown sugar, liquid smoke, Worcestershire sauce, garlic, lemon zest and juice, salt and pepper.
- Place the chicken in a large Ziploc bag and pour the marinade in. Seal the bag and squish the chicken and marinade around. Let it marinate in the fridge for 2 hours or up to 24 hours (the longer the better)
- Remove the chicken from the marinade and grill for 6 to 7 minutes per side or until chicken is cooked through.
- Remove from the grill and put on a plate and cover it with foil for about 5 to 6 minutes.
- Slice it up and enjoy it.
MESQUITE GRILLED CHICKEN LEG QUARTERS
I love these new Cowboy brand garlic, onion grilling coals. It's smells so good and the meat has perfectly smoked flavor.
Provided by barbara lentz
Categories Chicken
Time 10h30m
Number Of Ingredients 12
Steps:
- 1. Place oil in saucepan and add the onion and garlic. Cook until onion is softened. Add the beer, ketchup, Worcestershire sauce, brown sugar, lemon juice, chili powder, and dry mustard. Bring to a boil. Reduce to a simmer and simmer for 20 minutes until reduced to about 2 cups. Let cool.
- 2. Place the chicken leg quarters in the marinade and let marinate 8 hours or overnight.
- 3. Prepare the Grill for indirect heat. Place a large foil pan of water on one side of the Grill. Add the coals around the other side and get them really hot. if using a gas grille turn the burner to high. Remove the chicken and place over the pan of water.
- 4. Brush with the marinade and close the lid. Turn and baste every 20 minutes. It should take about an hour and a half to cook the chicken to internal temp of 165. Depends on the size of your chicken and how hot your grille is
- 5. Towards the end of cooking place the chicken directly over the coals to get the charred browning on the outside.
GRILLED CHICKEN QUARTERS
Provided by Food Network
Time 10h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 1 cup water to a boil. Stir the salt and brown sugar into the boiling water until dissolved. Place the ice cubes in a large container. Pour the brine over the ice cubes and stir to mix and cool. Add the leg quarters to the cooled brine, adding additional water if needed to make sure they are submerged. Refrigerate overnight.
- Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately.
- In a small bowl, whisk together the egg yolks, 1/4 cup lemon juice, honey and salt. While constantly whisking, very slowly drizzle in the canola oil, drop by drop, until an emulsion forms, and then continue adding the oil in a slow steady stream. The mixture should thicken to the consistency of mayonnaise. Whisk in a little water to thin the final sauce to the consistency of a creamy salad dressing. Taste and add more salt or lemon juice, if necessary.
BAKED CHICKEN LEG QUARTERS
Chicken leg quarters are still fairly reasonable at the grocery store. Often, a single chicken thigh looks a little skimpy on a dinner plate. Leg quarters yield two or three extra bites, and they are visually very satisfying. Bonus: cooking with the bones included gives a lot of flavor. A simple, tasty seasoning blend makes prep a breeze.
Provided by Bibi
Categories Chicken Legs
Time 1h5m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (218 degrees C). Line a sheet pan with aluminum foil.
- Stir together smoked paprika, granulated garlic, onion powder, salt, and pepper in a small bowl.
- Pat chicken leg quarters dry with paper towels. Gently lift the skin and sprinkle in 1/4 to 1/2 teaspoon of the seasoning blend, using a fingertip to spread the seasoning around under the skin. Brush both sides of each leg quarter with melted butter.
- Evenly sprinkle remaining spice mixture on both sides of each quarter and set cut side up onto the prepared sheet pan.
- Bake in the center of the preheated oven for 20 minutes. Turn the quarters cut side down using tongs and continue baking until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 160 degrees F (71 degrees C).
- Turn on the broiler and broil each side of the chicken leg quarters until skin is nicely browned, 3 to 4 minutes per side. Test for a final internal temperature with an instant-read thermometer of 165 degrees F (74 degrees C).
- Transfer chicken leg quarters to a serving plate. Tent with foil and let rest for 5 minutes before serving.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 1.9 g, Cholesterol 220.7 mg, Fat 39.8 g, Fiber 0.7 g, Protein 41.7 g, SaturatedFat 15.5 g, Sodium 571.2 mg
Tips:
- To achieve a smoky flavor, use mesquite wood chips or charcoal in your grill.
- Brine the chicken leg quarters for at least 4 hours or overnight to keep them moist and flavorful during grilling.
- Use a spice rub made with chili powder, cumin, garlic powder, and paprika to add depth of flavor to the chicken.
- Grill the chicken leg quarters over indirect heat for about 45 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Baste the chicken leg quarters with a mixture of melted butter, olive oil, and lemon juice every 15 minutes during grilling to prevent them from drying out.
- Serve the chicken leg quarters with your favorite sides, such as grilled vegetables, roasted potatoes, or coleslaw.
Conclusion:
Mesquite grilled chicken leg quarters are a delicious and easy-to-make dish that is perfect for a summer cookout. By following the tips above, you can create juicy, flavorful, and smoky chicken that your friends and family will love. So fire up your grill and get grilling!
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