Steps
- 24 Hours Before the Cook — Dry Brine:
Season leg quarters generously on all sides with kosher salt, black pepper, and garlic powder. Place on a wire rack set over a sheet pan, uncovered, in the refrigerator for 24 hours. This tightens the skin and pulls moisture out, setting you up for crispy results. - Make the BBQ Sauce:
Combine all sauce ingredients in a small saucepan over medium-low heat. Stir to combine and simmer for 10–15 minutes until slightly thickened. Set aside. - The Cook — Cold Food Into an Unlit Grill:
Pull the chicken straight from the refrigerator — do not let it come to room temp. Arrange leg quarters on the grates of an unlit grill loaded with Bear Mountain Red, White & BBQ pellets. Close the lid and turn the grill on, setting it to 400°F. The cold chicken sitting in the rising smoke during ignition and temp climb gives maximum smoke absorption early in the cook, then the sustained high heat crisps the skin. - Basting:
Once the chicken reaches an internal temp of 150°F and the skin has developed color and crispiness, begin basting with the BBQ sauce every 5 minutes. Continue until the chicken hits 170°F internal at the thickest part of the thigh, avoiding the bone. - Rest and Serve:
Pull the chicken and let it rest 5 minutes before serving.
Ingredients:
Chicken
- 8 air-chilled chicken leg quarters
- Kosher salt
- Black pepper, coarsely ground
- Garlic powder
Nostalgic BBQ Sauce
- 1 cup ketchup
- ¼ cup molasses
- ¼ cup apple cider vinegar
- 2 TBSP orange juice
- 2 TBSP brown sugar
- 1 chipotle pepper in adobo, minced (plus 1 tsp adobo sauce)
- 1 TSP garlic powder
- 1 TSP onion powder
- ½ TSP smoked paprika
- Salt and pepper to taste
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