BBQ Chicken Quarters on the Grill

Ingredients

• 4–6 chicken leg quarters
• 2 tbsp olive oil
• ½ cup apple cider vinegar (for spritzing)
• 1 cup bottled BBQ sauce

Rub

• 1½ tsp salt
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne (optional, for heat)

Instructions

1. Prep the chicken

   Pat the chicken quarters dry with paper towels. Lightly coat with olive oil to help the rub adhere. Generously apply the rub, covering all sides.

   Let the chicken sit uncovered in the fridge for at least 1 hour, or up to overnight, for deeper flavor and crispier skin.

2. Set up the grill

   Target indirect heat: 300°F – 325°F.

   If using charcoal, set coals to one side and place a drip pan under the other side. If using gas, turn on only one burner and cook on the opposite side.

3. First cook: indirect heat

   Place chicken skin-side up on the cool side of the grill. Close the lid and cook until the internal temp reaches 165°F (45–60 minutes).

   Every 15 minutes, spritz the chicken with apple cider vinegar to enhance moisture and add subtle tangy flavor.

4. Second cook: direct heat for crispiness

   Move chicken to the hot side of the grill (direct heat). Cook for 5–7 minutes per side, flipping once, until the internal temp hits 175°F.

   This crisps up the skin while keeping the meat juicy.

5. Final step: BBQ sauce caramelization

   Brush on a generous layer of bottled BBQ sauce. Move to direct heat for 1 to 2 minutes per side to let the sauce caramelize. Watch closely. Sugar burns fast.

6. Rest and serve

   Pull off the grill and let rest, loosely tented with foil, for 5 minutes before serving.