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roadside grilled chicken

Roadside Chicken BBQ Recipe

This Roadside Chicken BBQ is made with chicken leg quarters, a savory dry rub, and a tangy vinegar-butter basting sauce. It is inspired by old-fashioned summer chicken BBQs from fire halls, church fundraisers, and roadside stands.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 6 chicken leg quarters
  • 1 to 2 tablespoons avocado oil or olive oil
  • For the Dry Seasoning
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper optional
  • For the Vinegar-Butter Basting Sauce
  • 1 cup apple cider vinegar
  • 1/2 cup butter melted
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon poultry seasoning

Method
 

  1. Pat the chicken quarters dry with paper towels.
  2. Rub the chicken lightly with oil.
  3. In a small bowl, mix together the dry seasoning ingredients.
  4. Season the chicken generously on all sides.
  5. Let the chicken sit while you preheat the grill.
  6. In a small saucepan or heat-safe bowl, stir together the basting sauce ingredients. Keep warm so the butter stays melted.
  7. Preheat the grill to medium heat and set it up for indirect cooking.
  8. Place the chicken quarters over indirect heat, skin side up. Close the lid and cook for 15 minutes.
  9. Begin basting the chicken with the vinegar-butter sauce.
  10. Continue grilling, flipping and basting every 10 minutes, until the chicken is deeply golden and cooked through.
  11. Move the chicken over direct heat for a few minutes at the end to crisp the skin, watching carefully for flare-ups.
  12. Cook until the thickest part of the thigh reaches 175°F to 185°F.
  13. Remove from the grill and let rest for 5 to 10 minutes before serving.

Notes

Chicken is safe at 165°F, but chicken quarters have the best texture when cooked closer to 175°F to 185°F.
Keep the basting sauce warm so the butter stays melted.
Do not use leftover basting sauce as a serving sauce unless it has been boiled after touching raw or partially cooked chicken.
If the chicken is browning too quickly, move it farther from the heat and continue cooking over indirect heat.