Prepare a weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
All-Purpose Spice Rub (3 Tbsp)
Lemon Pepper (3 Tbsp)
Dried Parsley (1 tsp)
Dried Rosemary (1 tsp)
Dried Thyme (1 tsp)
in a small bowl and transfer to a dredge shaker.
Pat dry and trim
, lightly coat both sides with
Olive Oil (1/4 cup)
, and season generously with the seasoning mixture.
Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking. Half the
and place on the grate for 4-5 minutes cut side down.
Squeeze the grilled lemon juice into the
Butter (1 stick)
and season with 1 Tbsp of the seasoning mixture. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
Continue grilling the leg quarters until the internal temperature reaches a minimum of 175 degrees F (80 degrees C) ( I prefer to take them to 190 degrees F (85 degrees C) for more tender meat and crispy skin).
Remove the leg quarters from the grill and drizzle with
White BBQ Sauce (1 bottle)