Description
Perfectly juicy grilled chicken quarters with crispy skin, featuring a flavor-packed marinade and cooked using a professional two-zone grilling method. This foolproof technique delivers restaurant-quality results with a beautiful caramelized exterior while maintaining tender, moist meat inside. The secret lies in the aromatic blend of herbs and spices plus the strategic grilling approach that gives you complete control over the cooking process.
Ingredients
Perfectly juicy grilled chicken quarters with crispy skin, featuring a flavor-packed marinade and cooked using a professional two-zone grilling method. This foolproof technique delivers restaurant-quality results with a beautiful caramelized exterior while maintaining tender, moist meat inside. The secret lies in the aromatic blend of herbs and spices plus the strategic grilling approach that gives you complete control over the cooking process.
Instructions
- Remove chicken quarters from refrigerator 30 minutes before cooking to bring to room temperature.
- Pat chicken dry thoroughly with paper towels. Make 2-3 shallow cuts on thickest parts if needed.
- In a large bowl, combine olive oil, brown sugar, all spices, lemon juice, and Worcestershire sauce until it forms a paste-like consistency.
- Place chicken quarters in a ziplock bag or shallow dish and pour marinade over them. Massage marinade into meat, getting under skin where possible.
- Seal or cover and refrigerate for at least 2 hours, preferably overnight.
- Set up grill for two-zone cooking: one side with direct heat (medium-high, about 400°F) and one side with indirect heat.
- Place chicken quarters skin-side down on direct heat zone for 5-7 minutes until skin develops nice grill marks and begins to crisp.
- Move chicken to indirect heat zone. Close grill lid and continue cooking for 25-30 minutes, or until internal temperature reaches 165°F at thickest part.
- Transfer chicken quarters to a cutting board and tent loosely with foil. Let rest for 5-10 minutes before serving.
Notes
- For best results, marinate chicken overnight to allow flavors to fully penetrate the meat.
- The two-zone grilling method is essential for preventing the common “burnt outside, raw inside” problem.
- Don’t skip the resting period – this allows juices to redistribute throughout the meat.
- If you don’t have all the specified spices, you can substitute with approximately 4-5 tablespoons of your favorite quality BBQ rub.
- For gas grills, turn half the burners on and leave others off. For charcoal grills, pile most coals on one side.
- Prep Time: 15 minutes
- Cook Time: Marinating Time: 2 hours [Cook Time: 35-45 minutes]
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken quarter
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 175mg