Poultry

BBQ Chicken Leg Quarters

Prep Time: 15 min

Cook Time: 45 min

Difficulty: Beginner

A classic recipe you can serve on repeat! Simple, saucy BBQ Chicken Leg Quarters will be your new go-to!

Step 1: Preheat recteq to 350°F and allow recteq to come up to temp. Place chicken on cutting board and trim off all extra skin and fat.
Step 2: In a shaker bottle, combine the recteq Poultry Injection and the water together well.
Step 3: Pull the chicken skin back away from the muscle and inject the thigh and leg portions with the liquid, then season with Chef Greg's 4 Letter Rub and Rossarooski's Honey Rib Rub.
Step 4: Then, pull skin back over muscle and season skin as well. Let chicken rest 30 minutes before putting it on the recteq.
Step 5: Place chicken on recteq and cook for about 30 minutes. When the internal temp of the chicken is 165°F, start to sauce your chicken with Harry's Secret Sweet Sauce.
Step 6: Once all chicken is sauced, allow chicken to cook another 15-20 minutes, until it reaches an internal temp of 195°F.
Step 7: Remove chicken from recteq and allow it to rest for 10-15 minutes before serving.

Step 1: Preheat recteq to 350°F and allow recteq to come up to temp. Place chicken on cutting board and trim off all extra skin and fat.
Step 2: In a shaker bottle, combine the recteq Poultry Injection and the water together well.
Step 3: Pull the chicken skin back away from the muscle and inject the thigh and leg portions with the liquid, then season with Chef Greg's 4 Letter Rub and Rossarooski's Honey Rib Rub.
Step 4: Then, pull skin back over muscle and season skin as well. Let chicken rest 30 minutes before putting it on the recteq.
Step 5: Place chicken on recteq and cook for about 30 minutes. When the internal temp of the chicken is 165°F, start to sauce your chicken with Harry's Secret Sweet Sauce.
Step 6: Once all chicken is sauced, allow chicken to cook another 15-20 minutes, until it reaches an internal temp of 195°F.
Step 7: Remove chicken from recteq and allow it to rest for 10-15 minutes before serving.

This back yard dish is easy to pair up with Corn on the Cob or Green Bean Casserole.