Smoked Leg Quarters with Grilled Avocado, Scallion, and Red Onion
This is the grilled chicken you have been waiting for. Low and slow with perfectly crisp skin and juicy meat.
Perfectly smoked leg quarters over a hot bed of charcoal rubbed with simple fresh herbs and spices.
- virgin olive oil - lemon - garlic - cayenne pepper - parsley - basil - oregano - cilantro - chicken leg-thigh - scallions - avocados
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.
When ready to cook, prepare a wood or wood / charcoal fire in a large grill for indirect heat.
Remove the chicken from the marinade and place skin side up, on the side opposite the hot coals.
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.
Remove to a tray.
Rub the avocado flesh side with olive oil and season as well.
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