Summer isn't complete without barbecued chicken. The technique of cooking food over a grill on high heat is called grilling. Heat comes from below and can be direct or indirect, depending on the placement of the food on the grill rack and the burner settings. Chicken grilled over a barbecue has a smoky, charbroiled flavor. The leg quarters are higher in fat content, so the meat will be juicy and moist. Grilled chicken takes time, but the flavor is worth the wait.
Things You'll Need
- Barbecue or indoor grill
- Chicken leg quarter
- Olive oil
- Sea salt
- Black pepper
- Kitchen brush
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Heat your barbecue to medium heat. The ideal temperature is around 350 degrees Fahrenheit.
Turn the heat off on one side of your barbecue if you are using a gas barbecue, or pile up the coals onto one side if you have a charcoal grill. This will allow you to cook the chicken by both direct and indirect heat.
Dip your brush into the olive oil and brush both sides of your chicken quarters. Then sprinkle with salt and pepper.
Place the chicken onto the grill over direct heat. Keep the lid open and allow the chicken to cook for three minutes on each side.
Lift the chicken with your tongs and move to the other side of the grill. Close the lid and allow the chicken to cook slowly and gently for about 45 minutes.
Check the chicken to ensure the juices run clear. This indicates that the meat is cooked. Alternatively, use a thermometer to detect the internal temperature of the meat. It should be 170 degrees or higher.
Remove the chicken from the grill and serve.