How to grill chicken leg quarters

I’ve discovered that many trendy BBQ recipes place an emphasis on specific sauces, specific ingredients, or ridiculously lengthy lists of condiments. All in all, these recipes reward you well, not much in general. As for me, I like easy recipes and recipes with clear and balanced flavors. I believe that easy recipes come to the nearest perfection, like this grilled rooster leg recipe that I created in an attempt to discover a very quick yet delicious roast chicken leg recipe.

Recipes and techniques to make one of the best grilled rooster legs

This recipe is an improved model of the previous one I posted on this site. There are two obvious reasons for the change. One is the formula with brown sugar and it is almost impossible to properly brown the pores and skin with some burns here and there. Not a huge drawback, however I’d rather avoid it if possible. The opposite is the aesthetic and the visible attraction. In a way, a simple, oil-free dry rub doesn’t look very appealing on grilled rooster legs. Right here is the product image of the previous recipe, can you see the difference? So in a nutshell, the brown sugar is removed and replaced with dark soy sauce to create some sweetness and shade. Clear olive oil to make the brown color taller and visually appealing.

Quick rub to freshen up the rooster legs

The key phrase right here is ‘fast’. I’m a huge fan of marinating roosters, as it really works and helps achieve a deep and balanced flavor. If you happen to try my Killer rooster thigh sauce, you’ll realize what I’m talking about. However, regardless of what some recipes claim, seasoning doesn’t need less than 2-4 hours to be effective, and ideally longer, like a day and 24 hours at most. That’s not all time potential. Most of the time I don’t have a plan and tend to look for a quick recipe that doesn’t require a lot of prep time. It is possible to bake immediately. That’s it! All you have to do is mix together some garlic and onion, black pepper and salt, add some dark soy sauce for sweetness and some cayenne pepper for a little kick, rub the rooster with Combine spices and throw into the grill. : How long does the sausage oven bake?Then, magically, the most affordable part of the rooster turns into some of the coolest parts you’ll ever have. I believe what makes these grilled rooster legs so special is the candied suppleness and savory flavors, refined pepper, garlic and onion, and a pleasant kick from the cayenne pepper. There aren’t any overwhelming elements, and the flavors are clear.

Get the pores and skin crispy and caramel

The pores and the crispy, properly caramelized skin are the icing on the cake. It’s one of the best halves. You get it by baking at a reasonably high temperature of about 300F-350F on the baking stage. Reduce and you also don’t get precise pores and skin crispiness. Bigger, you’ll burn pores and rooster skin. I don’t like guesswork and just love the simplicity of using a great BBQ thermometer. It makes baking a joy, without the stress. I even use my BBQ thermometer after roasting the rooster in the oven.

Meat temperature

The last important half is the temperature inside the meat. The USDA recommends cooking roosters to an internal temperature of 165F. A bunch of recipes I’ve seen blindly follow that recommendation. For example, cooking a rooster breast to 165F will make a wonderfully cooked breast. Cooking the wings or legs to that temperature results in a juicy, but chewy and firm meat that feels undercooked when cooked to 165F. Men’s wings and legs are more forgiving. I like them ‘overcooked’. As for the legs, 180F-190F is more applicable in my opinion as it gives you tender, boneless but still very tasty meat.Are you looking for more beautiful chicken leg quarter recipes? Check these out:Read more: How to put out a charcoal grill fire

• Crispy oven-baked chicken legs
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