Alabama Chicken Leg Quarters Recipe
The leg quarter may not be the sexiest part of the bird and is often overlooked, but it will feed a crowd and they are cheap. They are also very forgiving to cook, which is why most competition cooks turn in chicken thighs. To finish off this leg quarters recipe you can use regular barbecue sauce, but we recommend giving the Alabama Sauce a try. It’s not the most beautiful chicken, but it tastes fantastic!
- 4 to 6 Chicken Leg Quarters (leg and thigh together)
- 1 bottle Italian Dressing
- ½ C Grilla Grills All Purpose Rub
- 2 C real mayonnaise (not Miracle Whip)
- ½ C apple cider vinegar
- 1 TB sugar
- 1 tsp horseradish
- 2 lemons juiced or 3 limes juiced
- 2 TB Grilla Grills All Purpose Rub
Start by trimming any excess skin and globs of fat from the chicken. This stuff will burn and char quickly if not removed.
Once trimmed, place the chicken in a zip top bag and pour the Italian dressing over top. Marinade at least 4 hours or overnight (preferred). Place bag in a bowl or pan in the fridge to catch any leaks.
Preheat the grill to 275 to 300 degrees. Remove chicken from bag, dust with the rub, and place the chicken on your Silverbac, skin side up. The chicken can burn quickly, so keep a close eye on the grill.
After 45 minutes, flip the chicken over and check the internal temp. The chicken will need to reach a temp of 170 to 180 degrees.
Let the chicken continue to cook. Smaller leg quarters can be done in about 1.5 hours, while larger ones can take 2 hours or more. Continue checking the temperature every 20 minutes until done. If you notice one side is getting dark, flip the chicken again during this process.
Whisk Alabama Sauce ingredients together in a large bowl, and brush on the leg quarters (or dip the quarters directly into the bowl) before serving.