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.
GRILLED CHICKEN LEG QUARTERS WITH LIME DRESSING RECIPE - (4/5)
Provided by DreiFromBK
Number Of Ingredients 11
Steps:
- Combine garlic, salt, sugar, lime zest, 2 teaspoons oil, cumin, pepper, and cayenne in bowl and mix to form paste. Reserve 2 teaspoons garlic paste for dressing. Position chicken skin side up on cutting board and pat dry with paper towels. Leaving drumsticks and thighs attached, make 4 parallel diagonal slashes in chicken: 1 across drumsticks, 1 across leg joints; and 2 across thighs (each slash should reach bone). Flip chicken over and make 1 more diagonal slash across back of drumsticks. Rub remaining garlic paste all over chicken and into slashes. Refrigerate chicken for at least 1 hour or up to 24 hours. For charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6-quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400 to 425°F.) Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 9 to 12 minutes. Flip chicken, cover, and cook until leg joint registers 165°F, 7 to 10 minutes. Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, 3 to 5 minutes. Flip chicken and continue to cook until leg joint registers 175°F, about 3 minutes longer. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Meanwhile, whisk remaining 1/4 cup oil, lime juice, cilantro, oregano, and reserved garlic paste together in bowl. Spoon half of dressing over chicken and serve, passing remaining dressing separately. Tips: A garlic press makes quick work of mincing the 6 cloves called for here. You can use 1 teaspoon of dried oregano in place of the fresh called for in the dressing. Don't use dried cilantro.
SPICE-RUBBED CHICKEN LEG QUARTERS
When it's too cold outside to barbecue, I drum this up in the oven for family gatherings! The dry-rub barbecue has so much flavor versus using the sauce. And when you make your own dry rub, you'll never buy it in the store again. This is a must-try, family-favorite dry rub.
Provided by Tiffany
Categories Baked and Roasted Chicken
Time 3h40m
Yield 10
Number Of Ingredients 15
Steps:
- Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
- Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
- Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
- Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
- Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
- Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
- Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
- Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 499.9 calories, Carbohydrate 18.6 g, Cholesterol 188.4 mg, Fat 28 g, Fiber 0.9 g, Protein 41.9 g, SaturatedFat 7.8 g, Sodium 4057.4 mg
CHICKEN LEGS GRILLED
Generously seasoned crisp legs. Be sure to Visit the grilling forum http://www.recipezaar.com/bb/viewforum.zsp?f=42 for any help!
Provided by Rita1652
Categories Chicken Thigh & Leg
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients in a zip lock bag add chicken.
- Chill and marinade for 4 hours.
- Grill chicken on a well oiled grill until well browned on all sides, turning once, 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife).
- FYI.
- All grills are different temperatures.
- Take advantage of indirect heat --.
- If the chicken browns quickly finish over indirect heat.
- All grills have hot spots so watch and be sure to move the chicken to spots on the grill so not to burn and completely cook the chicken.
- As the time of the year makes grilling quicker or slower. So take care and watch and enjoy you food as it grills.
- Be sure to Visit the grilling forum http://www.food.com/bb/viewforum.zsp?f=42 for any help!
Nutrition Facts : Calories 442, Fat 23, SaturatedFat 5.3, Cholesterol 178.6, Sodium 175, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 51.9
GARLIC LIME ROASTED CHICKEN DRUMSTICKS
Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!
Provided by Lizeth Gonzalez-Stewart
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet.
- Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more.
- Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 1.4 g, Cholesterol 76 mg, Fat 10.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 2 g, Sodium 81.1 mg, Sugar 0.4 g
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