You can use your favorite seasoning on the chicken. Lemon pepper or Rosemary based seasonings are some of my favorites. If you can”t find Cavender”s greek seasoning, try something else. Perhaps some creole seasoning. Be creative and change this recipe to suit your tastes.
Grilled Leg & Thigh Quarters
Grilled Leg & Thigh Quarters
You can use your favorite seasoning on the chicken. Lemon pepper or Rosemary based seasonings are some of my favorites. If you can”t find Cavender”s greek seasoning, try something else. Perhaps some creole seasoning. Be creative and change this recipe to suit your tastes.
Ingredients:
- 8 Leg and Thigh Quarters
- Seasoning of choice for chicken
- 1 Lemon
- 1 tsp Garlic Powder
- 2 Cloves garlic, minced
- 2 tsp Cavender”s Greek Seasoning
- 1 tsp paprika
- 1 tsp salt
- 1 Tbsp Soy Sauce
- 1 stick butter/margarine
- 1/4 cup red wine vinegar
- 1 cup water
Directions:
- Liberally coat the leg and thigh quarters with your seasoning of choice, and allow to come to room temperature.
- While chicken is coming to room temperature, heat wood pellet grill to 350-375 degrees.
- BASTE RECIPE
- Cut lemon in half, squeeze juice into small pot, and place lemons in pot.
- Add all other ingredients to pot and bring to boil.
- Reduce to low, and simmer for about 10 minutes.
- Place chicken on grill, skin side down, and baste. Cook for 10 minutes.
- Baste again, and cook another 10 minutes.
- Turn chicken over and baste skin. Cook, basting every 15 minutes, until internal temperature at thickest part of thigh reaches 160 degrees.
- Remove from grill, and allow to rest 10 minutes before eating.
- Enjoy!
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