Bos Creek Asian Grilled Chicken Leg Quarters

Everybody knows that chicken breasts are a great source of low-fat protein, but did you know that chicken leg quarters have just as much protein and only a bit more fat? As the sun stays out for longer, and we can start to grill, chicken leg quarters are a great grill friendly alternative to chicken breasts. Bos Creek chicken leg quarters really soak up this marinade because we don’t package our meat with any water or fillers. You can expect the most moist and delicious cut of chicken you’ve ever had! Check out this delicious recipe for chicken leg quarters that will have your mouth-watering for this healthy, high protein meal:

 

  • 1 bunch green onions, trimmed and cut into thirds

  • 2 garlic cloves, minced

  • 8 slices of fresh ginger, each approximately the size of a quarter

  • 3 tablespoons rice wine vinegar

  • 3 tablespoons macadamia nut oil or fat of choice

  • 1 tablespoon soy sauce or coconut aminos

  • 1 tablespoon fish sauce

  • 2 tablespoons honey

  • ½ teaspoon toasted sesame oil

  • 2 teaspoons kosher salt

  • Freshly ground pepper to taste

  • 4 pounds Bos Creek chicken leg quarters

  • leg

 

 

 

 

 

Here’s how to make the chicken:

Dump everything except for the chicken into a blender or food processor and blend until smooth.

Trim any excess fat from the chicken, and put the chicken and the blend in a large plastic bag and marinate for 2-24 hours.

Prepare the grill for indirect cooking over medium-low heat (300°F to 350°F): For a charcoal grill, ignite a chimney starter full of lump charcoal and burn until the edges of the coals look ashy, about 15 minutes. Carefully dump out the coals and use tongs to spread them over half of the charcoal grate. Put the cooking grate in place, close the lid, and let the coals burn down to about 350°F. For a gas grill, turn all the burners on high and close the lid to heat the grill. Then turn off all but one burner to create a cool zone and adjust that burner to maintain a temperature of 300°F to 350°F.

Brush the cooking grate clean. Scatter the wood chips over the lit charcoal, or for a gas grill put them in a smoker box, following the manufacturer’s instructions.

When you see smoke pouring out of the grill, arrange the chicken pieces skin side up over the cooler part of the grill. Close the lid and smoke the chicken for 45 minutes. (For a charcoal grill, if the temperature drops below 300°F, remove the chicken and scatter a layer of new coals on top of the old ones.)

Move the chicken to the hot side of the grill, and grill, uncovered, turning and moving the chicken regularly to manage flare-ups, until lightly charred on both sides, 4 to 5 minutes.

Move the chicken back to the cooler side of the grill, brush with a thin layer of sauce, close the lid, and cook until an instant-read thermometer inserted in a thick part of the chicken registers 170°F, 10 to 15 minutes, brushing occasionally with more sauce. (The drumsticks usually take a little longer than the thighs.) Serve hot or at room temperature, with the remaining sauce on the side.

If you’re using an oven, bake the chicken leg quarters for 40 minutes at 400°F.

We’ve spent a lot of time cooking with chicken leg quarters, and this is the best recipe we’ve stumbled upon. Head over the Bos Creek where you’ll find the healthiest, most humanely raised chicken and animal products.

 

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Comments

  1. Deanna Wester says:

    Is the sauce that you brush on while cooking, the marinade?

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