Barbecued Chicken Quarters

Barbequed chicken. Now there's a topic, written about over and over. Everybody has their own "secret" recipe, well here's mine and I put Morg's B-B-Q Sauce to use. It is a nice balanced flavor and yields chicken thats tender and juicy.

I don't make it to often because it is really messy to clean up after, but the wife and my children love it. I know the recipe calls for just three legs which is more then enough, but Louisa wanted some leftovers for the next day.

 

INGREDIENTS:

 

3 Chicken leg quarters

Morg's BBQ Sauce:

½ cup catsup (Hunts)

¼ cup chili sauce (Hunts)

1/3 cup red wine

3 Tbsp extra virgin Olive Oil

1 Tbsp fresh ground black pepper

1 small lemon

1 Tbsp fresh rosemary

½ Tbsp fresh parsley

2 cloves garlic

2 Tbsp Worchester sauce

4-5 dashes of Tabasco sauce

PREPERATION:
 

Thoroughly wash the chicken legs, cleaning off excessive fat etc; I remove the shin as the flavor can penetrate the meat better. Let them drain while preparing the Sauce. Wash the parsley and rosemary shaking off the water, strip the leaves and finely chop. Peel and press the garlic. Juice the lemon.

In a medium mixing bowl add the catsup, chili sauce, wine, and oil. Mix well with a whisk.

Continue adding the remaining ingredients and whisk thoroughly. (Should yield ¾ of a cup or so). Add about 1/3 of a cup to a large (1 Gal) resalable bag. Pat the legs dry and put them in the bag and seal. Massage the bag to cover the legs with the sauce. Place in the refrigerator until 1/2 hr. before cooking. Discard used sauce!

Fill the chimney starter 2/3 full with charcoal. Set the charcoal ablaze in a chimney starter about 15 to 20 min. before grilling.
 

GRILLING:
 

The sauce is rather messy to clean up. So be forewarned.

When the coals are ready, dump them to one side of the grill, DO NOT spread beyond 1/2 the grill, leaving a cooler zone to one side. Replace the grill grids and oil them with olive oil. Place the chicken legs, (skin side down if you left the skin on), on the hot section  of the grill. Cover and cook for 2 minutes. Turn the pieces, recover the grill and cook for 2 minutes more.

Move the chicken to the cooler sideside of the grill and daub with the reserved barbacue sauce covering them thoroughly. Cook uncovered for 10 minutes. Turn the pieces, baste and cook, covered, for another 10 minutes. Turn again and baste, cover and cook another 10 min.

Use the remaining sauce to baste the legs each time you turn them. The legs are done in about 30 to 45 min. (An instant read thermometer inserted into the thickest part of the thigh should read 165 to 170 degrees.)