Best way to grill chicken leg quarters.
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- čas přidán 28. 04. 2020
- This is a video on the easiest way to cook chicken leg quarters on a Weber Kettle Grill. No checking, no turning, no basting, no problem. This method takes about 50 minutes to cook from thawed. Check all meat for doneness with a meat thermometer, you should be 170 or higher. The chicken that i cooked in this video was well past that and still tender and juicy. This is the BEST way to cook chicken on a Weber period!!
- Krátké a kreslené filmy
Thank you so much for this! I can never get bbq chicken done quite right without standing over it the whole time & still messing up the skin or running out of patience & finishing it in the oven…!
I like that you explain the idea behind when the coals are ready & when to flip the chicken (or not!), etc… ((I need specifics! LoL))
Kicken chicken is my go to works great with a sweet bbq sauce. Good video
My heart melted when the baby put her head on his shoulder 😍 What a sweet heart
If you suck at grilling chicken like I do...DO IT THIS WAY! I watched this video.. followed it step by step and BAM! delicious chicken!
Thank you sir for sharing this technique! 😁
The key to cooking chicken on the grill , is you have to get the bone hot , you can have the outside looking perfectly done , but if you don’t get that bone hot it will still be raw closer to the bone .
I suck at grilling chicken and will give this a shot thanks for the video
Great no nonsense tutorial. Thanks
Glad you liked it
Thanks for a great video!
Thank you man !
That little girl was supper cute!
Thank you for the great recipe
Worked perfect! Doing it again tonight!
I got my first grill about two weeks ago. My favorite thing about grilling chicken on my little 12 inch grill is when the grease drips on the coals and then the smoke coats the chicken. It makes the skin taste amazing. Almost as good as KFC. Do you get any of this flavor when you do the indirect heat cooking?
Love it!
Easy peasy!!!
Gonna try that today for dinner ;)
You could take other measures like dry brining or also grilling direct to ensure crisp skin, but this is by far the easiest method. Most folks focus on getting the skin crisp but I’ve found there’s a benefit to grilling leg quarters longer. Let’s say you decide to take the trouble to stand over the grill and repeatedly flip the chicken legs direct the whole time. You get great skin and are done in half an hour if you somehow succeeded in controlling the fire so you didn’t burn the outside before the inner thigh was done. However, the meat won’t come off the bone near as easily when eating. How have I learned this? I’ve lost count how many Weber’s I’ve grilled on over the years, but recently found a grill that has an adjustable grilling height. Leg quarters grilled half an hour high over the coals on that grill simply aren’t near as easy to eat as the legs off my smoker that cooked hour and a half or so.
Can someone elaborate on the time and temperature. I understood 50 mtes .. and guessing temperature thermometer around 170 F with the grill 375-400F .. is that accurate.. Thanks and great video ..
I never check the grill temp because the thermometer is right above the coal side with the vent over the chicken. Offset for 50 minutes and check the temp of the chicken to make sure it’s done, that’s it.
2 pieces at a time? 😅😅😅