Super Easy Barbecued Chicken Leg Quarters indirect on the Weber Kettle grill

Chicken is by far my favorite food, and leg quarters tops the chart.
This is a very simple dinner to grill. You'll have the best results if you don't touch it. Let it cook and it will be good.
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This is by far the best chicken thighs you’re ever going to choke down.
It’s easy as all get out to cook, but it sure makes you look like you know what you’re doing.
Ingredients:
8 to 10 chicken thighs
Chicken Rub
Barbecue Sauce
Smoking chips of your choice
Preparation:
Remove skin from chicken
Shake a bunch of rub on the chickens
Soak wood chips for at least half an hour.
The Cook:
Setup your grill for indirect cooking about 350 degrees.
Place the chicken evenly on the grill away from the hot coals.
Add wood chips to coals
Cook for about 35 to 40 minutes then start taking temperatures
Start brushing the barbecue sauce on chicken when the internal temperature reaches 160 degrees, then cover for 5 minutes.
Brush another layer of barbecue sauce on and cover for another 5 minutes.
Check chicken temperature and remove when it is 165 or above.

[@1_lens_view]

Looks fantastic. As far as temp goes, I’m a fan of 170-175 with leg quarters, like you said. Wouldn’t go that high with white meat, but thighs and legs are definitely tastiest when cooked to higher temps.

[@PapaMark]

You are so right.

[@elissesmith5340]

Agreed!

[@GoDSJUiCE]

Love the video about to throw it down with your bbq recipe tonight!

[@PapaMark]

Thanks. Let me know how it came out.

[@hcfirefighter82]

Very nice! Solid job on pouring that beer as well!

[@PapaMark]

LOL. Thanks.

[@OscarMartinez-uu5yh]

Thanks for the recipe it looks really good I can almost smell it lol , I'm gonna try this today , hope You have a great weekend!!

[@PapaMark]

Thanks for the kind words. If you get a chance, let us know how it turned out.

[@OscarMartinez-uu5yh]

@@PapaMark just wanna say something , one of the best grilled chicken I have ever grilled , thanks Sir!!

[@PapaMark]

OUTSTANDING!!! Thanks for watching. Glad it worked out for you.

[@kmccurdy21]

Really good job 👍

[@PapaMark]

Thank you very much.

[@ABitefLife]

Looks good sir...”that will warm the heart “ lol I love it ... can’t go wrong with adding bourbon to bbq sauce . Those chicken quarters look awesome . Love the color. I use my Weber kettle at least once a week . Fuck the haters leaving douche comments. Trust me I get them plenty too lol ... keep doing your thing! Left you a like 😎

[@PapaMark]

I'll never let negative people bring me down. There's always sunshine somewhere, you just have to look. Sometimes you just have to look harder than others. LOL
I checked out your page, and subscribed. Looks great.

[@MrKyletallent]

Looks great I can't wait to try it. What is the exact bar b due reciepe?

[@PapaMark]

Here's my dry rub recipe.
Here is my rub recipe.
1 Cup Smoked Paprika
1 Cup Chili Powder
½ Cup Light Brown Sugar
½ Cup Sugar (Keeps everything from clumping)
½ Cup Granulated Garlic (dry)
½ Cup Granulated Onion (dry)
¼ Cup Cayenne Pepper
1 T. Dried Oregano
½ T. Cumin
½ T. Cinnamon
1 Good Sized Freezer Bag
Mix everything in the freezer bag.
Use your favorite store bought barbecue sauce, About 3/4 cup
add some Jim Beem about 1/4 cup (more or less to make the sauce thin enough to brush on a light coating)
And lastly about a tablespoon of my dry rub.
Mix it all and give it a taste.

[@danielwankel4310]

Talk to me about them mushrooms. Also do you have a rub recipe? Looks yummy.

[@PapaMark]

Those stuffed mushrooms are the best I’ve ever had. They had Cream Cheese, Sour Cream, Cheddar Cheese, and a little Jimmy Dean’s sausage, lastly a little Weber dry rub. Nothing was measured, so the amounts will be up to you. There was much more cream cheese than cheddar, and just a little Maybe a good spoonful of sour cream. Then put in I’d guess a half cup of sausage and the Weber rub to taste.
Then he grilled them on a cedar plank indirect at about 350 degrees F for about 45 minutes. This doesn’t overcook the mushrooms, but gives the filling time to get good and hot. Also I put my dry rub recipe at the end of this description. Give it a try, you’ll love it.

[@shepherdoflight]

You sound like Hank Hill and I love it lol

[@PapaMark]

LOL. I guess that's a thank you. Thanks for watching.

[@craigbrown8275]

No, Mike Rowe

[@dougensinger6092]

If you’re looking your not cooking,lose ten degrees every second that lid comes off,nice video thanks

[@PapaMark]

Those were the biggest chicken leg quarters I've ever had. They took almost twenty minutes longer than usual to grill. I know I was opening the lid, but at that point I start adding layers of sauce to make that sticky coating, and I was worried about over cooking them since they were so stinking big. LOL. Thanks for watching and have a great day.

[@hannaro]

“My favorite additive” lol.

[@PapaMark]

I have a lot of people say that. LOL. Thanks for watching.

[@jayschaefer1760]

I close the vent 1/2 way

[@PapaMark]

I usually keep the top vent all the way open (unless it get's stupid cold out or a bunch of wind) and I keep temp by using the bottom vent. That's the way my brothers always did it, and you know how learning from watching is. It works for me.

[@tjeisenbraun647]

That's just bad to the bone ... Outstanding video!!!

[@PapaMark]

Thanks. I had a blast with this one.

[@luisarcelay5016]

This is terrible cooking lol

[@PapaMark]

But it sure tasted good. LOL