Directions: |
Directions:Step 1: Combine garlic, salt, sugar, lemon zest, 2 teaspoons oil, cumin, pepper and cayenne in bowl and mix to form a paste. Reserve 2 teaspoons garlic paste for dressing.********Step 2: Position chicken, skin side up, on cutting board and pat dry with paper towels, Leaving drumstick and thighs attached, make 4 parallel diagonal slashes in chicken with knife: 1 across drumsticks, 1 across leg joint and 2 across thighs. Each slash should reach bone. Flip chicken over and make 1 more diagonal slash across back of drumsticks. Rub remaining garlic paste all over chicken and into slashes. Refrigerate chicken for at least 1 hour or up to 24 hours to allow paste to marinate chicken.********Step 3a: For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cook grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.********Step 3b: For Gas Grill: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn primary burner to medium and turn other burners(s) to low. (Adjust primary burner as needed to maintain grill temperature of 4000-425 degrees).********Step 4: Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, about 9-12 minutes. Flip chicken over and cook until leg joint registers 165 degrees on cooking thermometer, about 7-10 minutes.********Step 5: Transfer chicken to hotter side of grill, skin side down and cook (covered if using gas) until skin is well browned, 3-5 minutes. Flip chicken and continue to cook until leg joint registers 175 degrees, about 3 minutes longer. Transfer to platter, tent loosely with aluminum foil, and let rest for 5-10 minutes.********Step 6: Meanwhile, whisk lime juice, remaining 1/4 cup oil, cilantro, oregano and reserved garlic paste together in small bowl, spoon half of dressing over chicken and serve. Pass remaining dressing separately. |
This recipe for Grilled Chicken Leg Quarters is from