Grilled Chicken Legs

Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle.

Total Time

1hr

5.0

1 Rating

Author: How to BBQ Right

Servings:

Ingredients

•

Bone-In, Skin-On Chicken Leg Quarters

•

4 Tbsp

Olive Oil

•

3 Tbsp

All-Purpose Spice Rub

•

3 Tbsp

Lemon Pepper

•

1 tsp

Dried Parsley

•

1 tsp

Dried Rosemary

•

1 tsp

Dried Thyme

•

1 stick

Butter , melted

•

Lemon

•

1 bottle
(12 oz)

White BBQ Sauce

Cooking Instructions

Prepare a weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.

Combine All-Purpose Spice Rub (3 Tbsp) , Lemon Pepper (3 Tbsp) , Dried Parsley (1 tsp) , Dried Rosemary (1 tsp) , and Dried Thyme (1 tsp) in a small bowl and transfer to a dredge shaker.

Pat dry and trim Chicken (8) , lightly coat both sides with Olive Oil (4 Tbsp) , and season generously with the seasoning mixture.

Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking. Half the Lemon (1) 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) .

Nutrition Per Serving

CALORIES

819

FAT

78.8 g

PROTEIN

23.2 g

CARBS

5.4 g