dinner · gluten-free
Smoky spiced chicken leg quarters with butter finish
Leg quarters rubbed with an allspice, bird's-eye chili and mustard blend, cooked low and smoky, then crisped in butter.
- Time
- 180min
- Steps
- 6
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven, Grill or smoker, Kitchen thermometer.
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Method
-
1
Salt the chicken all over, heavier on the thick thigh, and leave 15 minutes.
-
2
Mix the pepper, allspice, paprika, mustard, chili and garlic powder and season evenly on both sides.
-
3
Set up a grill for indirect heat with a few wood chunks (pecan or hickory) at about 150°C (300°F), or heat the oven to 160°C (325°F).
-
4
Cook skin side down for 1 hour with the thighs toward the heat, then flip skin side up and cook 1-1.5 hours more, until the thigh reaches 80°C (175°F).
-
5
Rest 15 minutes.
-
6
Melt the butter in a large skillet over medium-high heat and crisp the skin side for 2-3 minutes, basting. Serve with lemon.
