This recipe is all my husband. After nearly a decade living in apartments where we could not have a grill we finally got a townhouse with a teeny back patio where we can grill. My husband was thrilled and bought the biggest manliest grill we could afford. We then attempted to grill chicken. It was raw, then it was overcooked, then it was raw again but eventually we figured it out. We are generally a dark meat family so we use the chicken leg quarters with skin and bone.Make the marinade: approximately 1/3 of a cup of olive oil, 2 tb of Worcestershire sauce, 1.5 tb of mustard, 1/2 of a lemon, 2 tsp of paprika and some salt and pepper


we sometimes also add some hot sauce depending on if the children are eating it


Don’t put the chicken in until after you taste the marinade it and adjust it to your preferences. We used 5 medium sized leg quarters and mixed it into the marinade and refrigerated it for several hours.


The grilling part is tricky. These are “medium-largish” sized chicken leg quarters I suppose. So for chicken that size you have to preheat the grill for 10 mins on very high. Then put the grill on 450 and put the chicken skin side down to create the grill marks for 2-3 minutes. Turn off the burners under the chicken but leave the other burners on at 450. If you only have one set of burners that is fine too.Cover the grill


After 25 min flip chicken over and cook for another 20 mins with the cover closed. This is for cold medium-large-ish chicken quarters. I have had huge ones that take maybe 30 and 30 or smaller ones that took less. Just stab the chicken to check if its done.


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