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Growing up, my dad barbecued rain or shine, winter or summer. Its one of my favorite ways to cook, and since he moved away I haven’t had much of a chance to.
That was until this week when I finally had saved up enough to get my very own grill! (Review of that grill coming soon!) The stars aligned and we got chicken quarters for $0.25 a pound!! So I cooked them up on by new grill and instantly felt closer to my dad.
You can use your favorite BBQ sauce! We personally love Kraft’s sauces, especially Hickory and Mesquite. This time we used Hickory.
Ingredients
- 10 lbs chicken leg quarters, seperated
- 2 TBS garlic powder
- 2 TBS onion powder
- 1 TBS black pepper
- 1 TBS yellow curry
- 1 tsp sea salt
- 35 oz BBQ sauce (it takes us 2 bottles of our favorite)
Instructions
- Heat up your barbecue grill to 400 – 425 degrees Fahrenheit, or medium power if your grill doesn’t have a temperature gauge.
- While the grill is warming up, mix spices in a medium bowl. Liberally sprinkle spice mixture onto each piece of chicken, covering both sides.
- Place chicken on grill for 35 minutes for thighs, 30 minutes for drumsticks.
- Put barbecue sauce in a medium bowl. Using a grilling brush, coat the top of the chicken with barbecue sauce. Cook for an additional 10 minutes for the thighs and an additional 5 minutes for the drumsticks.
- Flip the pieces and coat with sauce a second time. Cook for another 5 minutes, flip and coat one more time. Chicken is done when the largest pieces reach an internal temperature of 165 degrees Fahrenheit.
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