BBQ Leg Quarters Mamma’s Style

Ingredients:

1/4 C ketchup
2 TBSP Dijon mustard
2 TBSP honey
2 TBSP cider vinegar
2 TBSP canola oil
1 TBSP dark brown sugar
2 tsp. Worcestershire sauce
2 tsp. dry mustard
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp salt
1/4 tsp cayenne
4 chicken leg quarters

How to Make It:

Place the ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl. Stir in the brown sugar until dissolved. Add the Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne. Whisk to thoroughly blend the flavors together.

Place the leg quarters in a large zip lock bag. Add the marinade. Release as much air as possible from the bag and seal. Place in the refrigerator at least 4 hours being sure to turn often.

Remove the chicken and discard the marinade.

Heat the grill to medium temperature.

Grill the leg quarters bone side down on indirect heat about 40 minutes. Chicken is cooked through when the juices run clear.

For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.

Asian Herb Chicken Dippers

These are just any chicken dippers. They’ve got a tast of Asia to them you are going to love.

Here’s What You Are Going to Need:

1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1/2 tsp cumin
1/2 tsp lemongrass
1/2 tsp basil
1/2 tsp thyme
1/2 tsp kosher salt
1/4 tsp pepper
1/8 tsp cayenne
1/4 C canola oil
4 chicken breasts, boneless, skinless and cut into 1 in chunks
1/2 C soy sauce
2 TBSP lemon juice
2 TBSP rice vinegar
1 TBSP green onion, green cut away and minced
1/4 tsp red pepper flakes

How to Make It:

Stir together the garlic powder, onion powder, paprika, cumin, lemongrass, basil, thyme, salt, pepper and cayenne in a large mixing bowl. Gradually add the canola oil and whisk as you add to be sure the spices do not clump together.

Place the cut up chicken pieces in the bowl with the spices. Toss to cover completely.
Cover the bowl and refrigerate 1 hour.

Heat the grill to medium temperature.

Place the chicken chunks on a bamboo skewer.

Grill 6 minutes, turn over and grill an addition 5 minutes.

In a small bowl stir together the soy sauce, lemon juice, vinegar, green onion and red pepper flakes.

Use the sauce for dipping. If the dipping sauce seems too thick for your liking add a couple tsp of water. Be sure to stir well so the water doesn’t rest on the top.

A Touch of Mint Chicken Grillers

What You’ll Need:

1/3 C fresh mint, coarsely chopped
1/4 C + 2 TBSP olive oil
1/4 C lemon juice
1 TBSP garlic, coarsely chopped
1 tsp. salt
1/2 tsp pepper
4 chicken breasts, boneless and skinless
2 TBSP unsalted butter
1 small yellow onion, chopped fine
1 jalapeno pepper, stemmed, seeded and chopped fine
1/4 C Dijon mustard
2 TBSP honey

How to Make It:

In a large mixing bowl whisk together the mint, 1/4 C olive oil, lemon juice, garlic, salt and pepper.

Place the chicken breasts in a large zip lock bag. Add the mint mixture and seal tightly.
Turn the bag a few times to be sure the mint mixture covers the chicken. Refrigerate one hour.

Place the 2 TBSP of olive oil in a skillet over medium high heat. Add the butter and heat until the butter is completely melted. Add the onion and jalapenos and cook for 4 minutes or until the onion is translucent. Remove from the heat and stir in the mustard and the honey.

Heat the grill to medium high.

Cook the chicken breasts for 8 minutes turning once. Baste the chicken with the mustard sauce and continue grilling 5 more minutes or until the juice runs clear.

Keep the lid on your grill closed. This will insure your meat will cook quickly, evenly and without flare ups.

Spicy Salsa Chicken Drummers

This is a great spicy meal that you may want to compliment with a delicious fruit salad.

What You Need:

1 C hot salsa
1/4 C orange juice
1 TBSP lime juice
1 TBSP Italian Parsley
1 TBSP light brown sugar
1 TBSP olive oil + extra for brushing meat
1 tsp orange zest, grated
1 tsp oregano
1/4 tsp ground cumin
1/4 tsp pepper
4 (8 oz) chicken legs

How to Make It:

Combine the salsa, orange and lemon juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor. Process until the mixture becomes smooth.

Place the chicken legs in a shallow container with a lid. Pour the salsa mixture over the chicken legs. Cover and refrigerate at least 4 hours turning the container every so often to make sure the marinade covers the chicken completely.

Remove the chicken from the marinade. Place the marinade into a saucepan, bring to a rapid boil and cook 1 minute.

Brush the chicken legs with the extra olive oil.

Heat the grill to medium heat.

Place the chicken legs over the direct heat and grill 10 minutes turning once. Remove the chicken legs to the indirect heat and continue cooking 40 minutes or until juices run clear.

The last 15 minutes of cooking baste the legs with the leftover marinade.