Slow-Barbecued Chicken Quarters

Mains | On the Grill | Poultry

Recipe Scoop Slow-Barbecued Chicken Quarters

Cooking Notes

Use chicken with skin and bones for this recipe to maintain moisture and attractive presentation. To reduce fat, do not eat the skin or visible fat. All drumsticks or all thighs could be used.

Any commercial barbecue sauce you like can be used.

Recipe is easily doubled.

Slow-Barbecued Chicken Quarters

4 chicken thigh-drumstick quarters, (about 3.5 pounds)*
4 teaspoons vegetable oil, or as needed
Salt and black pepper, to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Apple cider vinegar, for basting, (about 1/3 cup)
1/3 to 1/2 cup barbecue sauce, such as Fred’s Red*

Turn on a gas grill to medium-low (300 to 325 degrees F.).

Meanwhile, dry chicken well with paper towels. Rub chicken with oil, enough to coat lightly, using additional as needed. (Be sure to sanitize any surfaces touched by raw chicken and wash hands thoroughly.) Sprinkle chicken lightly with salt, pepper, basil and thyme.

Place chicken on heated grill, meaty side down, and cook, (always uncovered), 10 minutes. Turn, baste with vinegar, and cook 10 minutes more. Continue to cook, turning and basting with vinegar every 5 to 7 minutes, about 20 to 25 minutes more.

To finish chicken: Continue to cook 10 minutes more or until done, but now baste with barbecue sauce instead of vinegar, turning and coating the chicken well. (Chicken is usually done in 45 to 50 minutes total grilling time but continue to cook until no longer pink in the center and juices run clear, and an internal temperature in the thickest part of the drumstick registers 170 degrees F.) Remove from grill and serve.

Slow-Barbecued Chicken Quarters

Slow Barbecued Chicken Quarters would be great served with corn on the cob and potato salad. Watermelon slices, too!

Slow-Barbecued Chicken Quarters

Approximate Values Per Serving: 485 calories (50% from fat), 26.5 g fat (7 g saturated), 178 mg cholesterol, 53 g protein, 5.5 g carbohydrates, trace amount dietary fiber, 327 sodium

Leave a Response

Related Recipes

Fred’s Red Barbecue Sauce

Fred’s Red Barbecue Sauce

July 09, 2009

This is Beverly's family's favorite BBQ sauce -- slightly sweet with an undercurrent of complex spices and the faintest bit of burn in the back of your throat.

Read full recipe.
Golden Mustard Glaze

Golden Mustard Glaze

January 19, 2009

Jazz up grilled chicken or add pizzazz to grilled pork or shrimp kabobs.

Read full recipe.
Greek Potato Salad

Greek Potato Salad

June 25, 2012

This salad from Debbie Moose's new book Potato Salad: 65 Recipes from Classic to Cool is tart and creamy, with the bite of feta cheese. A Greek friend said this was “just like Mom makes.”

Read full recipe.

Related Posts from the Blog

Hard to beat Fred's Red Barbecue Sauce!

June 16, 2010

If it seems like we’re pushing Fred’s Red Barbecue Sauce on you, well, we are. This is by far our favorite BBQ sauce, and it’s easy to make. Great with chicken or pork.

Read more.

BBQ Chicken fit for a man with a bit of beer and a lotta banjo!

August 28, 2009

At Beverly's house, Barbecued Chicken means a man with tongs, meat and fire who has an excuse to hide in the backyard, sip beer and play the banjo. Preferably for a very long time.

Read more.