Backyard Barbecue Chicken Quarters

Ingredients

• 4 chicken leg quarters, about 3 1/2 pounds total
• 1 tablespoon kosher salt
• 2 teaspoons coarse black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1 tablespoon neutral oil
• 1 cup tomato-based barbecue sauce
• 2 tablespoons cider vinegar
• 1 tablespoon butter

Before you cook

• Trim the loose fat and skin flaps from each leg quarter.
• Mix the salt, pepper, paprika, garlic powder, onion powder and celery salt.
• Rub the quarters with oil and season them all over, including under the skin.
• Let the chicken sit at room temperature for 20 minutes.
• Warm the barbecue sauce with the vinegar and butter in a small pan until the butter melts.
• Bank a chimney of hot coals to one half of the grill.

Steps

1. Set the chicken skin side up on the cool side of the grill with the thighs pointed toward the fire.
2. Close the lid, keeping the vents about halfway open, and hold around 350 degrees Fahrenheit.
3. Cook for 30 minutes without opening the lid.
4. Rotate the quarters so the ends that faced away from the coals now face them.
5. Cook another 15 minutes, until the skin looks dry and golden and the juices at the joint run clear.
6. Move the quarters skin side down directly over the coals for 2 minutes to crisp the skin.
7. Flip them back skin side up and slide them to the cool side.
8. Brush the sauce over the skin in a thin coat.
9. Cook for 5 minutes, brush on a second coat, and cook 5 minutes more until the glaze is set.
10. Pull the chicken at 175 degrees Fahrenheit in the thigh and rest it 5 minutes before serving.