Grilled Chicken Quarters
Everyone loves grilled (read not burned!) chicken quarters. It is just the right amount for one person and the dark meat has the most flavor and is juicy. I can just taste the chicken now!
2 (2-1/2 lb. ea.) chickens, cut up
1/4 cup fresh lemon juice
1/4 cup olive oil
2 Tbs soy sauce
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp sugar
1/2 tsp fresh ground black pepper
Place the chicken in a gallon zip-lock bag. In small non-reactive mixing bowl, thoroughly combine all ingredients (except the chicken), and pour half mixture over chicken, seal tightly and refrigerate chicken for a minimum of 1-2 hours or overnight. With the remaining sauce, cover and refrigerate for basting.
Drain chicken, discard marinade. Arrange coals/heat so that there is an area near the heat source, but not directly over the direct heat. Grill your chicken (with lid down), skin side down, very near the heat area for roughly 25-30 minutes. You can then begin basting chicken with the reserved marinade.
Turn, cook 20 to 25 minutes more or until juices run clear, the meat at at bone is no longer pink or the deepest part of the meat reaches 160°. The meat probe should not touch the bone.