Grilled Chicken Leg Quarters

These Grilled Chicken Leg Quarters are great for a dinner than the whole family will absolutely adore! Easy to make and very versatile, you’ll make this once and never going to be able to get enough of them!

Ingredients

2/3 cup canola oil

1/2 cup red wine vinegar

3 tablespoons granulated sugar

3 tablespoons ketchup

2 tablespoons finely chopped onion

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 clove garlic, crushed

dash Tabasco sauce

6 chicken leg quarters

© Kenn Stilger | Dreamstime.com

 

Procedure

- In a large resealable food storage bag (plastic), combine the oil, vinegar, sugar, ketchup, onion, Worcestershire sauce, salt, garlic, and Tabasco.

- Add the chicken and turn to coat   thoroughly. Seal the bag and refrigerate for at least 4 hours or overnight, turning occasionally.

- Pour marinade into a saucepan and bring to a boil. Boil for 1 minute.

- Heat the grill to a medium-high heat, about 350° to 375°.

- Grill chicken over indirect heat -- not directly over coals or gas burners -- turning frequently and basting with the reserved boiled marinade, for about 45 to 60 minutes.

- The chicken  should be fork tender and juices will run clear.

- The temperature should register about 165 on an instant read thermometer inserted into the thickest part of the meat but not touching bone.

 

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