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Chicken Quarters recipe

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Babyray
Babyray Posts: 250
edited November -1 in EggHead Forum
Cooked these twice lately. Brined them once, which I think helped. Grilled them direct at 350 after rubbing with EVOO and coating with Dizzy Dust. First cook I didn't turn until 20 min. and had burned black skin. On second cook (just finished) I turned more often like every 10-15 min. Still had blackened chicken. The dome therm. is calibrated. Is the oil causing the black? This is not one of my favorite cooks, but I would like to do a better job. Rule of thumb I go by that works is that the chicken will be done in about 1 hr. at 350-400.
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  • thirdeye
    thirdeye Posts: 7,428
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    95febc5a.jpg
    <p />Babyray,[p]I use oils that are more stable at higher temps, like peanut oil. A raised grate will also help. Most times with chicken quarters, I favor the lower temps around 275° or so. I start skin up for about 1/4 the cook time and finish with skin down (to hold in as many juices as possible) and I also baste them.[p]PS Sauces with a tomato base or rubs high in sugar can darken or burn easier.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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