Grilled Chicken Leg Quarters with Dash of Dacy Chicken | Poultry Marinade
Dash of Dacy Summer Grilling Series
Grilled Chicken Leg Quarters with Dash of Dacy Chicken | Poultry Marinade
A flavorful oil based marinade that creates juicy, beautifully seasoned grilled chicken with a golden, smoky finish. It’s perfect for BBQ season, meal prep or your next backyard link up.
Yield: Serves 4–6 people | About 4–6 grilled chicken leg quarters | 45–55 minutes | Easy
This is my Dash of Dacy chicken/poultry marinade that I created specifically with grilling in mind. It is an oil based marinade, which means it works beautifully with high heat because the oil helps carry the seasonings into the chicken while also helping create that beautiful golden color we all love.
The directions below include grilling tips and techniques that help you get the best results and listen… chicken leg quarters deserve more love. They are naturally flavorful, juicy, affordable and one of my favorite cuts of chicken to grill because they can handle the heat while staying tender.
Ingredients
- ½ cup neutral oil (vegetable, canola, grapeseed etc.)
- 2 tbsp Dash of Dacy Garlic Onion Herb
- 2 tbsp Dash of Dacy Adobo Mojo
- 1 tbsp Dash of Dacy All of the Herbs
- 2 tbsp fresh lemon juice
- 2 tsp Knorr Chicken Bouillon
- 2 tsp light soy sauce
- ¼–½ teaspoon dark soy sauce
- ⅛ teaspoon white pepper
Optional:
Method
1. Prepare Your Chicken
I’m using chicken leg quarters for this recipe. Before adding any seasoning, make sure your chicken is cleaned and completely patted dry.
This step is important because moisture prevents the marinade from sticking properly and can make it harder to get that beautiful grilled color.
Pro Tip: A dry piece of chicken is the beginning of a flavorful piece of chicken. Pat it down well before seasoning.
2. Build Your Marinade
In a bowl combine the oil, Dash of Dacy Garlic Onion Herb, Dash of Dacy Adobo Mojo, Dash of Dacy All of the Herbs, chicken bouillon, light soy sauce, dark soy sauce, white pepper and fresh lemon juice.
These three Dash of Dacy blends together are what I like to call my grilling trinity.
Garlic Onion Herb brings the garlic and onion foundation we need in every great marinade.
Adobo Mojo brings the paprika, cumin, achiote and amarillo that gives us incredible depth and that beautiful color.
All of the Herbs give us that fragrant, herbaceous flavor that ties everything together. Together, these blends hit all the major points and work almost like an all purpose blend.
3. Marinate Your Chicken
Coat each chicken leg quarter generously with the marinade, making sure every piece is covered. If you can gently loosen the skin without tearing it, work some of the marinade underneath as well.
Cover and refrigerate for at least 4 hours but overnight is even better.
The oil helps carry the seasonings into the chicken while the lemon adds a bright citrus boost that balances all those savory flavors. The light soy sauce adds saltiness and umami flavor, while the dark soy sauce is added for a deep appealing brown color and a hint of sweetness.
Pro Tip: Before grilling, allow your chicken to sit at room temperature for about 30 minutes. This helps the chicken cook more evenly.
4. Prepare Your Grill Using the Two Zone Method
The secret to great grilled chicken is controlling your heat.
For a charcoal grill, bank your coals to one side. For a gas grill, turn one side on and leave the other side off.
This gives you two cooking zones:
One side for searing and building flavor. One side for slow roasting and gently cooking the chicken through.
This method gives you beautiful color without burning the outside before the inside is done.
5. Start With a Sear
Place your chicken leg quarters skin side down over direct heat. Allow the chicken to sear for about 5–7 minutes until you develop beautiful color and those classic grill marks.
Do not rush this step and do not keep flipping the chicken. Let the grill do what it does best.
6. Slow Roast Over Indirect Heat
Flip the chicken skin side up and move it over to the indirect heat side of the grill.
Close the lid and maintain a grill temperature around 350°F–375°F.
Allow the chicken to slowly roast for about 35–45 minutes. This slower cooking process gives the fat underneath the skin time to render while keeping the meat juicy and tender.
7. Finish Over Direct Heat
Once the chicken reaches about 165°F internally, move it back over to direct heat. Place it skin side down again for a few minutes to crisp up the skin and deepen that beautiful grilled color.
Because I like my chicken with a little color .. a little richness, a little depth and a little melanated glow… just like me. Hmmmkayyyy.
For chicken leg quarters, I actually prefer taking them a little further than 165°F. Around 175°F–185°F gives you that tender, fall apart texture while keeping the chicken juicy.
8. Add BBQ Sauce (Optional)
If you are adding BBQ sauce, wait until the last 5–10 minutes of grilling.
Brush on your sauce, flip and repeat 2–3 times to build those beautiful sticky layers. Adding sauce too early can cause the sugars to burn before the chicken is finished cooking.
If you skip the BBQ sauce, trust me this marinade can stand completely on its own.
Dacy’s Kitchen Tips
• Want a dry rub instead? Combine all seasonings and leave out the oil, lemon juice and soy sauces.
• Start with ¼ teaspoon of dark soy sauce. Add more only if you want a deeper color.
• If using Dash of Dacy BBQ Applewood Seasoning, remember it contains brown sugar so a little goes a long way because sugar caramelizes quickly on the grill.
• Chicken leg quarters are naturally juicy and flavorful, so don’t overlook this budget friendly cut.
• A meat thermometer is your best friend when grilling. It takes away the guesswork.
• Give your chicken time. Good grilled chicken is about building layers of flavor, not rushing the process. Let your chicken rest for 10 minutes after cooking.
There is nothing better than having a go to marinade that you know is going to deliver juicy, flavorful chicken every single time. Whether you’re finishing it with BBQ sauce, serving it alongside your favorite summer sides or enjoying it just as it is straight off the grill, this marinade covers all the bases.
This marinade is one of those recipes I want everyone to have in their back pocket. Once you understand how to build flavor and control your heat, grilled chicken becomes simple, reliable and something you’ll want to make all summer and or all year long.
Recipe Video Here
