Mesquite Smoked Chicken Quarters

Removing the skin and using a “Wood Chip Smoker Box” on top of the grill grids really infuses the smokiness into the meat. The searing and roasting makes the chicken tender and juicy.

INGREDIENTS:

3 Chicken leg quarters

2 Tbsp olive oil

1 tsp fresh ground black pepper
1 tsp fresh thyme

pinch of salt

parsley sprigs

PREPARATION:

Put about a cup of mesquite wood chips in water and soak for 1 to 2 hours.

Wash and clean the legs, remove the backs and excess fat from the leg quarters, remove the skin and pat dry.
Remove the leaves from the thyme stalks and chop. Pour the olive oil in a zipper bag along with the salt, grind in some fresh black pepper and add the thyme, squeezing to mix. Add the quarters to the bag and again massage to distribute the oil and spices. Set the bag aside to marinate for an hour or so. Refrigerate it’s hot out. If you do refrigerate, take them out at least ½ hour before grilling.

Start the charcoal (Preferably Mesquite lump) in a chimney starter about 2/3 full. When they are “going” in about 15 min dump the coals to one side of the grill only. Replace the grill grids and let them heat for 5 min. or so.

Drain the chips and put in a smoker box if you have one, in either case set then aside for now.

GRILLING:

Oil the grids over the coals only with olive oil. Put the quarters on, flesh side down. Grill for about 3 min. If the fire is overly hot , close the air vents to cool it. The temp should be medium to medium hot. Now turn the quarters over and grill for another 3 min. This will sear the leg quarters to seal the juices in.

ROASTING:

Oil the grids away from the coals and move the quarters over; off of the coals. Put the smoker
box on the grid over the coals. If you aren’t using a smoker box, lift the grid and spread the Mesquite chips directly on the coals. Close the lid. After about 15 min. take a peak to see how things are doing. Turn the quarters over and close the lid again. In 15 or 20 min. stick the thickest part with your instant read thermometer. You’re looking for about 175 deg. If it’s there, Remove to a platter and serve. Garnish with parsley sprigs.
Additional time over the coals will hasten the achieving of the final temperature if necessary.