BBQ Dipped Leg Quarters
10lb Bag of Leg Quarters
12 Oz Bottle of Cooking Sherry
Bottle of Heinz 57 Sauce
6 cup(s) Vinegar
Bottle Mustard Base BBQ Sauce
24 Oz Bottle of Zesty Italian Dressing
Rinsed 10lb Bag of Leg Quarters
5 ounce(s) Morton Nature Seasoning
Clean Leg Quarters, removing excess skin and fat as desired. Leave skin on leg and thigh for best results.
Use 2 cups of the vinegar as a dip and rinse for the chicken, place chicken on cooking sheets after vinegar rinse.
Season chicken liberaly with Morton's Nature Seasoning, both under and on the skin.
Heat the grill to high (350-400 degrees). Placeing chicken skin down for 20-30 minutes or until skin begins to cook and reaches a nice golden color.
Create the dipping sauce. While the Chicken begins to cook add the liquid ingredients to a large pot and simmer together, stirring ocassionaly. Keep sauce hot during the grilling cycle.
After the skin reaches a golden brown, flip the chicken bone side down and reduce heat to medium (250 degrees), Continue slow cooking for 1-1.5 hours. Dip the chicken in the sauce 2-3 times during the cooking cycle.
Chicken is ready when the meat pulls aways the leg bone and is very tender. Dip the chicken a final time and allow to rest at least 5 minutes before serving.
© 2014 TRAEGER WOOD PELLET GRILLS. ALL RIGHTS RESERVED.