Barbecued Chicken Leg Quarters
Buying chicken leg quarters is a very economical way to save money on your grocery bill. Our grocery store sells them in bags and when my husband spies them on sale , he grabs a couple of bags to put in the freezer.
Chicken leg quarters are inexpensive because they have a portion of the back bone attached to the leg. I usually take the leg quarters and cut them into thighs and drumsticks and freeze them ,but today I decided to use them whole to make this delicious recipe.
We’re going to make Barbecued Chicken Leg Quarters but before we make them we’re going to brine the quarters. Brining the chicken quarters will make them juicy ,tender and flavorful.
We begin the brine by putting 2 cups water plus the spices in a pot. Cook and stir until the salt is dissolved. When the salt has dissolved pour the mixture into a pot big enough to hold the liquid you just poured into it and an additional 6 cups of ice cold water plus the thighs.
After the brine is in the bigger pot your going to add 6 cups of ICE COLD water to it. This is important. You add the ice cold water to cool the hot brine down. Why? Because you can not add the chicken to the brine unless the brine is cold. If it’s hot or even warm the heat from the brine will start to cook the chicken. And that’s a no no. After the chicken is added to the cold brine place the pot in the fridge for two hours.
When the 2 hours are up, take the chicken out of the brine and place it in a baking pan. Pour your favorite barbecue sauce over it and bake 45 – 60 minutes or put it on your grill to cook until done with barbecue sauce.
The finished product is amazing. The inexpensive chicken quarters you got on sale will be moist , juicy and delicious. Think about brining chicken during the summer when grilling season comes. You can brine chicken halves, breasts or whole chickens as well. You won’t regret it…ENJOY!
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Barbecued Chicken Leg Quarters
- 8 cups water
- 5 Tablespoons kosher salt
- 1 Tablespoon dried basil
- 1 Tablespoon peppercorns
- 1 Tablespoon mustard seeds
- 4 chicken leg quarters
- 3/4 cup of your favorite barbecue sauce
- For the brine:Add spices and 2 cups of water to a medium size saucepan. Bring the mixture to a boil and stir until the salt is dissolved. Pour the mixture into a stock pot or any other large pot and add 6 cups of ice cold water to cool the brine down. Add the chicken leg quarters to the pot. Place the pot in the refrigerator and brine the quarters for 2 hours. After 2 hours, remove the chicken from the brine and pat dry. Discard the brine.Heat a grill pan over medium - high heat or use a gas grill.Place chicken quarters skin side down onto the pan or grill. Don't touch the chicken for about 8 minutes or until the skin is crispy and browned. Turn the leg quarters and brown for another 8 minutes. Put the leg quarters into a 13x9 inch baking pan. Top with your favorite barbecue sauce and bake at 375 degrees for 45 - 60 minutes, or until juices run clear and chicken is tender. You can also place the chicken on the grill and use barbecue sauce, cook until the chicken is done.
IF YOU ENJOYED THIS RECIPE, YOU MAY LIKE THESE AS WELL.
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