Grilled Chicken Leg Quarters with Lime Dressing
Leg quarters have a lot of promise: juicy dark meat and flavorful skin. But the thick joint makes it hard to cook them through without burning the outside.
Why This Recipe Works
The problem with grilling whole chicken legs is that by the time the thick joint cooks through, the edges are dried out and the skin is burnt. We start the chicken over a low fire and then move it over hot coals to crisp up the skin. Cutting deep slashes down to the bone evens out cooking and gets the seasoning—a flavorful paste of garlic and spices—deep into the meat. We reserve some of the paste and mix it with lime juice and fresh herbs to make a bright vinaigrette to finish the dish.
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