Dog Days Meet $1.50 Chicken

WooDoggies

It's hot, humid, the cicadas are crying, the dog is finding no relief, he's under the porch and I'm looking for something satisfying and kinda light for dinner.[p]Deciding on a package of 4 leg quarters purchased for a grand total of $1.50, the legs get seperated from the thighs, thighs from the backbone, excess fat and skin.
Backbones go into the freezer for stock on some chilly Fall day.[p]Made a marinade from stuff on hand in the kitchen, thrown and mixed into a measuring cup of approximately:[p]~1/4 cup fresh chopped ginger
~2 cloves chopped garlic
~1/3 cup soy sauce
~2 TBS Worcestershire
~1 TBS Toasted Sesame Oil
~1 TBS Rice Wine Vinegar
~2 TBS Oyster Sauce
~dash of cayenne[p]Marinade over the chicken in a ziplock and into the fridge for about 4 hours.[p][p][p]On the grill, 270 dome or so for about 1.5 hours bringing the temp up the last bit to crisp the skin.
The chicken scented smoke in the thick still air smells like summer to me.[p][p][p]
Served with grilled onion, home grown tomatoes and a little romaine with balsamic vinegar.... and a crisp, very very cold lager.[p][p][p]Eskerdog got his share along with a little extra skin and gristle.[p]Happy Dog Days, y'all..... Enjoy it while we got it.[p]John [p]

Smokin' Todd

<p />WooDoggies,[p]I love chicken leg quarters. Make 'em almost every snday to eat for lunches during the week. Now I think I have a new recipe for something a little different.
Thanx for the idea.[p]ST
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Unknown

WooDoggies,[p]Damn, those almost looked as good as Joel's... Well, except he would've been using $15.99 lb. shrimp with wasabi and safron.... [p]Looks good John! ;-)

Mike in MN

WooDoggies,
Ever try high heat (direct)in the beginning (425), after about 10 minutes flip the chicken, and allow the temp to drop? (300-325) Kinda like the TRex method for steaks. It shortens the cook time.[p]I've been having pretty good luck with this method. The skin crisps up nice in the beginning, and then it cooks all the way through.[p]Mike in MN

chuckls

WooDoggies,[p]Awesome post! Great pictures! Now I feel like ditching work and spending the day with my BGE![p]chuckls

WooDoggies

Smokin' Todd,[p]If you have time, it's even better if you let the chicken wallow in the marinade overnight.[p]Give it a try..... it's a pretty standard marinade that I grew up with...... works good on pork and beef, too.[p]John[p]

WooDoggies

Thanks Scottie....... "almost as good as Joel's" is good enough for me. :~)[p]John [p]

WooDoggies

Mike in MN,[p]I used to cook chicken all of the time with higher heat and it turned out well but lately I've become fond of the lower cooking temps with the dark meat on chicken..... works well on wings, too. [p]The lower, longer cook produces a texture that I really like and can't reproduce with faster cooks........ and it's also a good method for lazy grillers like me. :~)[p]I let the cooker get good and stable and the ceramic saturated with the heat, throw the parts on a raised grid, close it up and flip about every half hour.
It's pretty predictable.... the chicken from last night was flipped 3 times and done in about 90 minutes.[p]I agree....... say no to rubbery skin![p]John[p][p][p]

WooDoggies

Thanks chuck! Give it a try..... the marinade works really well on london broil........ amp up the garlic and sesame oil for a stronger flavor.[p]John