Grilled Chicken Leg Quarters with Lime Dressing

GrilledLimeChickenLegQuarters

Another beautiful day in Colorado, another tasty treat from the grill. Grilling the leg quarters can be a bit tricky with getting all the meat done at the same time. Cutting deep slashes into the meat helps. It also provides more places for the rub to get flavor into the meat. Be careful of flareups on your grill, keep an eye on these birds as you grill them. Dressing the chicken with the lime marinade at the end keeps them moist.

Grilled Chicken Leg Quarters with Lime Dressing

Ingredients:

  • 6 garlic cloves, minced

  • 4 tsp kosher salt

  • 1 Tbsp sugar

  • 1 Tbsp grated lime zest plus 2 tablespoons juice

  • 1 Tbsp plus 1/4 cup extra-virgin olive oil

  • 1 1/2 tsp ground cumin

  • 1 tsp pepper

  • 1/2 tsp cayenne pepper

  • 4  chicken leg quarters, trimmed

  • 2 Tbsp chopped fresh cilantro

  • 1 Tbsp chopped fresh oregano

Instructions:

  1. Combine garlic, salt, sugar, lime zest, 1 Tbsp oil, cumin, pepper, and cayenne in bowl and mix to form paste.

  2. Reserve 1 Tbsp paste for dressing.

  3. Position chicken skin side up on cutting board and pat dry with paper towels.

  4. Make 4 parallel diagonal slashes in chicken: 1 across drumsticks, 1 across leg joints; and 2 across thighs (each slash should reach bone).

  5. Flip chicken over and make 1 more diagonal slash across back of drumsticks.

  6. Rub remaining garlic paste all over chicken and into slashes.

  7. Refrigerate chicken for at least 1 hour or up to 24 hours.

  8. Clean and oil cooking grate.

  9. Place chicken on cooler side of grill, skin side up.

  10. Cover and cook until underside of chicken is lightly browned.

  11. Flip chicken, cover, and cook until leg joint registers 165 degrees.

  12. Transfer chicken to hotter side of grill, skin side down, and cook until skin is well browned.

  13. Flip chicken and continue to cook until leg joint registers 175 degrees.

  14. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

  15. Meanwhile, whisk remaining ¼ cup oil, lime juice, cilantro, oregano, and reserved paste together in bowl.

  16. Spoon dressing over chicken and serve.

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