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–+ servings

Grilled Chicken Quarters with California Apricot BBQ Sauce

Juicy grilled chicken quarters with a smoky dry rub and a sweet-tangy apricot barbecue sauce, perfect for your next cookout.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1
Course: Barbecue, Chicken, Main Course
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rub
  • 3 teaspoons California olive oil
  • 5 pounds chicken leg quarters skin on, about 4-5 pieces
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons smoked paprika
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper optional, for heat
Sauce
  • 1 cup homemade apricot barbecue sauce or your favorite store-bought brand

Method
 

Prepare Chicken and Grill
  1. Take the chicken out of the fridge and let it sit on the counter for 20 to 30 minutes to take off the chill.
  2. Set up your grill for medium-high heat with both direct and indirect cooking zones. Clean the grates and oil them lightly.
  3. In a small bowl, whisk together the salt, smoked paprika, brown sugar, black pepper, onion powder, garlic powder, dried thyme, and cayenne pepper.
  4. Pat the chicken dry with paper towels to remove extra moisture from the skin.
  5. Brush the olive oil all over the chicken skin, then sprinkle the spice rub generously over each piece. Rub it in so every side is fully coated.
  6. Place the chicken skin side down on the grill grates over indirect heat.
  7. Grill the chicken over indirect heat for 20 to 25 minutes, then flip and cook the other side for another 20 to 25 minutes over indirect heat.
  8. Move the chicken to the hotter direct heat zone and grill for 2 to 3 minutes per side, basting generously with the apricot barbecue sauce. If the skin starts to burn, slide the pieces back to the cooler side of the grill.
  9. Check the internal temperature with an instant-read thermometer in the thickest part of the meat. Remove from the grill when it hits 165 degrees Fahrenheit.
  10. Let the chicken rest for about 5 minutes so the juices settle back in. Serve warm with any extra barbecue sauce on the side.

Nutrition

Calories: 620kcalCarbohydrates: 18gProtein: 42gFat: 41gSaturated Fat: 11gCholesterol: 210mgSodium: 1450mgFiber: 2gSugar: 12g

Notes

For a sweeter sauce, use a apricot jam-based barbecue sauce. You can substitute the cayenne with chipotle powder for a smokier heat. Store leftover chicken in the fridge for up to 3 days; reheat gently on the grill or in a 350°F oven. To make ahead, prep the rub and sauce up to a week in advance. Avoid overcooking by pulling the chicken at exactly 165°F; carryover cooking will keep it safe. Serve with California avocado salad or grilled corn for a complete meal.

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