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Bbq leg quarters
Posted on 5/17/20 at 10:46 am
Posted on 5/17/20 at 10:46 am
I have a gallon ziplock bag of frozen leg quarters. I wanted to put them on the grill tonight. Anyone have any ideas what I can do to give them a lil more wow. Normally I just put some slap ya moma on the chicken, grill, and add sauce. So what have yall done to add some wow to your bbq poultry
7
Posted on 5/17/20 at 10:49 am to welder69
Marinate in Italian dressing
Posted on 5/17/20 at 11:27 am to welder69
Lime juice, fish sauce, black pepper, sugar, some oil to make it all stick: viet style ga nuong (grilled chicken).
Posted on 5/17/20 at 11:30 am to welder69
I have no suggestions but just want to say I’d rather have a perfectly grilled leg quarter than a filet.
Posted on 5/17/20 at 12:00 pm to welder69
Add the Toneys and garlic salt, Marinate in a half bottle of Italian dressing and half bottle of Worcestershire sauce, mix the leftover halves together in one bottle, shake well and wet the chicken about every 15 minutes, add the BBQ sauce in the last 10 minutes
Posted on 5/17/20 at 5:59 pm to Walkerdog14
Marinate in jerk marinade and sprinkle with jerk seasoning. Grill skin up at 325 until done.
Posted on 5/17/20 at 6:06 pm to Jax-Tiger
I will try this , sounds great.
Posted on 5/17/20 at 7:02 pm to welder69
Brine them. Rub with olive oil, black pepper, garlic powder and chopped rosemary.
Grill.
Grill.
Posted on 5/17/20 at 7:27 pm to Walkerdog14
quote:
I will try this , sounds great.
Use KC Masterpiece marinade, not Lawry's, if you can.
Walkerswood is great, but can be hard to find.
This post was edited on 5/17/20 at 7:31 pm
Posted on 5/17/20 at 8:13 pm to welder69
Posted on 5/18/20 at 6:27 am to Jax-Tiger
quote:
Walkerswood is great, but can be hard to find.
Publix carries it. I’ve never found it anywhere else.
Posted on 5/18/20 at 11:02 am to tilco
quote:
Publix carries it. I’ve never found it anywhere else.
We don't have Publix here. I've found the KC Masterpiece is decent. The Lawry's tastes like it has Italian dressing in it. I think the marinade provides a nice flavor and keeps the meat moist, but is subtle. That's why I add spice after taking out of the marinade. It gives the skin more crispiness and adds a little heat. Most off the shelf spices are pretty good, IMO, although the best ones are the ones I've made myself using random internet recipes that look good to me.
Posted on 5/18/20 at 12:15 pm to welder69
I like a wet Jamaican jerk super hot.
If not, then I like 3/4's Italian dressing to 1/4 Dale's.
If not, then I like 3/4's Italian dressing to 1/4 Dale's.
Posted on 5/18/20 at 12:17 pm to Rouge
quote:
Marinate in Italian dressing
This is what i do. It's chicken, not steak. I marinate in italian dressing overnight. Make sure you rinse and let the quarters dry a bit before putting them on the grill or you'll have a nice little pit fire.
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