Smoked Leg Quarters with Fresh Herbs
Nine times out of ten when chicken is ordered in a restaurant, a breast will arrive at the table. Where is the love for dark meat? To my mind there is no comparison between the depth of flavors of dark meat versus white meat. On top of that, chicken legs and thighs stay moister and more tender and have a greater margin of error when cooking. For those reasons most competitive barbecuers prefer to submit dark meat rather than chicken breast to trained judges. For marinating chicken it is hard to beat a traditional Italian dressing. The marinade in this recipe stays close to this philosophy while adding a fresh punch with mixed herbs. Its earthy acidic profile complements the subtle smoke flavor of the chicken; there is nothing out-of-the-bottle about it.
Recipe information
Yield
serves 4 to 6
Ingredients
Marinade
Preparation
Step 1
Mix the marinade ingredients in a small bowl and whisk until well blended. Reserve 1/2 cup of marinade for basting and then pour the remainder into a shallow dish or a resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.
Step 2
Build a fire (wood or a combination of charcoal and wood) for indirect cooking. When the temperature is approximately 300°F, remove the chicken from the marinade and place on the grill, skin side up, away from the coals. Cook for 45 minutes, then flip the chicken, baste with the reserved marinade, and cook for an additional 45 minutes, or until the internal temperature reaches 175°F.
pitmaster’s tip
Step 3
A plastic sealable freezer bag is your best option for marinating foods. These bags are nonreactive and mess free. Place the food and marinade into the bag, press to remove air, and seal tight. Place the bag into a bowl or on a rimmed plate just in case of leaks and put it in the refrigerator. No flipping and turning are required. Better yet, there is no cleanup.
Cooking Method
Step 4
Indirect heat
Suggested Wood
Step 5
Hickory, Oak
