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Chicken Quarters

These chicken quarters turned out to be some of the best I have done on the Egg. There were 4 quarters totaling a little over 5 lbs. I used Adam Perry Lang's marinade for spatchcock chicken: 1/4 cup kosher salt, 1 tbs black pepper, 10 garlic cloves crushed, 2tbs fresh rosemary, 2 tbs fresh oregano, 2 tbs fresh thyme, 6 cups cold water and 2 tbs canola or vegetable oil. If using dried, adjust accordingly. I slashed the quarters with my boning knife in the leg and the thigh in order to let the marinade get into the meat better. They marinated in the refrigerator for about 7 hours.  About 30 minutes before putting on the grill, I took them out of the marinade, dried them off with paper towels and then seasoned both sides with Dizzy Pig Tsunami Spin.  

Ozark Oak charcoal, no other wood. Temp at 400* raised direct for +/- 50 minutes until 185* using Thermapen.

MMMMMMMMMMM Pic shows only two. Sorry, the othes were already on out plates.

Spring, Texas

LBGE and Mini


  • SpringramSpringram Posts: 430
    Sorry for the double posting of the pics. Shoot me...I am 64 years old..this computer stuff is way over my head!

    Spring, Texas
    LBGE and Mini
  • henapplehenapple Posts: 15,986
    They look great.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokeyPittSmokeyPitt Posts: 9,860
    Heck yeah- they look beautiful.  I like the idea of splitting the skin. I bet they were full of flavor. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    im cooking chicken on the egg tonite. Looks great! 

    XL BGE 
    Joe JR 
    Baltimore, MD
  • Solson005Solson005 Posts: 1,911
    I made this yesterday and it was some of the best chicken I have made so far! Thanks for posting it, I need to go through my Adam Perry Lang book, everything I have tried has been a home run so far! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • jaydub58jaydub58 Posts: 2,130

    @Springram, great looking chicken!

    Only 64?  Got your driver's license yet?

    Sounds pretty young to 73!


    John in the Willamette Valley of Oregon
  • calikingcaliking Posts: 11,122
    I must have missed this. Looks great! I like the sound of the garlic in the brine, so will add to the list of things I need to try on the mini.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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