BBQ Dipped Leg Quarters

Author: Keith Harris

Prep Time: 15 minutes
Cook Time: 120 minutes
Difficulty Rating: 1/5
  • 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

Preperation Steps
  • 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.