CC Grilled Chicken Leg Quarters with Lime Dressing

By lorik

A garlic press makes quick work of mincing the 6 cloves called for here. You can use 1 teaspoon of dried oregano inplace of the fresh called for in the dressing. Do not, however (ever) use dried cilantro.

Ingredients

• 6 garlic cloves, minced
• 4 tsp kosher salt
• 1 Tbsp sugar
• 2 tsp grated lime zest plus 2 Tbs juice
• 2 tsp plus 1/4 cup extra virgin olive oil
• 1 1/2 tsp ground cumin
• 1 tsp pepper
• 1/2 tsp cayenne pepper
• 4 10 ounce chicken leg quarters, trimmed
• 2 Tbsp chopped fresh cilantro
• 2 tsp chopped fresh oregano

Details

Servings 4
Adapted from cooks country

Preparation

Step 1

1. Combine garlic, salt, sugar, lime zest, 2 tsp oil, cumin, pepper, and cayenne in bowl and mix to form paste. Reserve 2 tsp garlic paste for dressing.

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; 1 across ball of drumstick, 1 across leg joint, and 2 across thigh (each slash should reach the bone). Flip chicken over and make 1 more diagonal slash across back of drumstick. Rub remaining garlic paste all over chicken and into slashes. Refrigerate chicken for at least 1 hour or up to 24.

3. FOR CHARCOAL: Open bottom vent completely. Light a large chimney starter filled with charcoal briquettes. 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 cooking grate in place, cover, and open lid vent completely. Heat grill 5 minutes until hot.

FOR GAS: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400 to 425 degrees)

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, 9 to 12 minutes. Flip chicken over, cover, and cook until leg joint registers 165 degrees, 7 to 10 minutes.

5. Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, 3 to 5 minutes. Flip chicken and continue to cook until leg joint registers 175 degrees, about 3 minutes longer. Transfer to a platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

6. Meanwhile, whisk remaining 1/4 cup oil, lime juice, cilantro, oregano, and reserved garlic paste together in a bowl. Spoon half of dressing over chicken and serve, passing remaining sauce separately.