This is the grilled chicken you have been waiting for. Low and slow with perfectly crisp skin and juicy meat.
You could spend your whole life grilling something that may resemble chicken when it’s burnt dry sad husk is smacked down onto less than enthusiastic platters. Or you could step outside right now and light some charcoal. Because this is the grilled chicken you have been waiting for. Low and slow with perfectly crisp skin and juicy meat. This is what chicken is supposed to be. Perfectly smoked leg quarters over a hot bed of charcoal rubbed with simple fresh herbs and spices. Chicken grilled the way it should be. Chicken savoured with delight. Chicken that makes even this steak loving girl come back for more.
Grilled chicken may never be the same.
Looking for more ways to make your chicken amazing? Don’t go for bland birds. Try these!
If you’ve tried my Smoked Leg Quarters with Grilled Avocado, Scallion, and Red Onion, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on Twitter and Facebook.
Smoked Leg Quarters with Grilled Avocado, Scallion, and Red Onion
- 1 cup extra virgin olive oil
- 1/2 cup fresh squeezed lemon juice
- 2 – 3 cloves garlic minced
- kosher salt and pepper
- 3/4 teas cayenne pepper plus a pinch more for veggies
- 6 tbs fresh chopped parsley
- 2 tbs fresh chopped basil
- 2 tbs fresh chopped oregano
- 2 tbs fresh chopped cilantro
- 4 to 6 chicken leg-thigh quarters
- 1 red onion sliced into 1/2-inch-thick rings
- 2 tbs olive oil divided, plus more for drizzling
- 3 bunches scallions trimmed of whites
- 2 ripe avocados halved, pitted
- 1 lime sliced into wedges for serving
- Whisk the extra virgin olive oil, lemon juice, garlic, 1 3/4 teas salt, 1 teas pepper, 3/4 teas cayenne, parsley, basil, oregano, and cilantro in a bowl. Arrange chicken quarters in a large resealable bag and pour marinade over (reserve 1/2 cup for basting). Seal and move chicken around to cover and coat. Let marinate for 8 to 12 hours.
- When ready to cook, prepare a wood or wood / charcoal fire in a large grill for indirect heat. Add a small pan filled with water. Top with the grate and lid and allow to come to around 300 degrees.
- Remove the chicken from the marinade and place skin side up, on the side opposite the hot coals. Cover and cook for 45 minutes. Flip and baste the chicken with the reserved marinade. Cook for another 45 minutes, or until the chicken temps at 175 F. (you may have to watch your heat to make sure it remains hot enough while cooking)
- Remove the chicken from the grill and wrap in foil. Allow to rest for 10 minutes.
- Meanwhile, rub the onion and scallions with olive oil. (Tip, I use a toothpick to hold my onion slices together while grilling) Season with salt, pepper and a pinch of cayenne. Grill the onions until charred, about 4 minutes per side and the scallions about 2 minutes.
- Remove to a tray.
- Rub the avocado flesh side with olive oil and season as well. Grill until charred, about 1 – 3 minutes.
- Serve the chicken quarters and grilled veggies with lime wedges and allow guests to squeeze them over their platters.
Bookmark this recipe now!Save Recipe BookmarkSaved Recipe!
This looks and sounds AmaZinG!!!! Dinner tomorrow night!
Oh my gosh, that’s perfectly cooked chicken. The whole plate looks amazing. I love the mix of herbs in there. The cayenne may be a bit much for me, but I can adjust that. Glorious.