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    Home » Recipes » Dinner

    Smoked Leg Quarters with Grilled Avocado, Scallion, and Red Onion

    | Yield | June 19, 2014 | Updated: March 29, 2020 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    This is the grilled chicken you have been waiting for. Low and slow with perfectly crisp skin and juicy meat.

    Just look at these legs. You can tell they are absolutely perfect by their color and how the meat strains away from the bone.


    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.

    Smoked Leg Quarters with Grilled Avocado, Scallion, and Red Onion | Kita Roberts GirlCarnivore.com

    Looking for more ways to make your chicken amazing? Don’t go for bland birds. Try these!

    • Bacon-Wrapped Stuffed Chicken
    • Smoked Chicken Breast
    • Smoked Chicken Chilaquiles

    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 | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Smoked Leg Quarters with Grilled Avocado, Scallion, and Red Onion

    Author: Kita Roberts

    Ingredients

    • 1 cup extra virgin olive oil
    • ½ cup fresh squeezed lemon juice
    • 2 – 3 cloves garlic minced
    • kosher salt and pepper
    • ¾ 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 ½-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

    Instructions

    • Whisk the extra virgin olive oil, lemon juice, garlic, 1 ¾ teas salt, 1 teas pepper, ¾ teas cayenne, parsley, basil, oregano, and cilantro in a bowl. Arrange chicken quarters in a large resealable bag and pour marinade over (reserve ½ 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.

    Notes

    Big Bob Gibson’s BBQ Book & Bon Appetit
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Smoked Leg Quarters over a bed of greens with Grilled Avocado, Scallion, and Red Onion piled around.
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    « Grilled New York Strip and Sweet Potato Salad with Chile-Lime Dressing
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Christiane ~ Taking on Magazines One Recipe at a Time says

      June 19, 2014 at 11:32 am

      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.

      Reply
    2. jaci says

      July 20, 2014 at 10:16 pm

      This looks and sounds AmaZinG!!!! Dinner tomorrow night!

      Reply

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