Grilled Teriyaki Chicken Leg Quarters Recipes

GRILLED CHICKEN QUARTERS

Steps:

• In a small saucepan, bring 1 cup water to a boil. Stir the salt and brown sugar into the boiling water until dissolved. Place the ice cubes in a large container. Pour the brine over the ice cubes and stir to mix and cool. Add the leg quarters to the cooled brine, adding additional water if needed to make sure they are submerged. Refrigerate overnight.
• Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately.
• In a small bowl, whisk together the egg yolks, 1/4 cup lemon juice, honey and salt. While constantly whisking, very slowly drizzle in the canola oil, drop by drop, until an emulsion forms, and then continue adding the oil in a slow steady stream. The mixture should thicken to the consistency of mayonnaise. Whisk in a little water to thin the final sauce to the consistency of a creamy salad dressing. Taste and add more salt or lemon juice, if necessary.

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

TERIYAKI GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

GRILLED TERIYAKI CHICKEN

Steps:

• Heat soy sauce and sugar together until sugar dissolves.
• Remove from heat and mix in ginger, garlic, onions and sesame oil.
• Meanwhile, par-boil the chicken until almost done.
• Drain chicken and cool slightly.
• Pour marinade in a zip-lock bag or marinade pan.
• Add chicken and marinate overnight, turning occasionally.
• Grill until heated through and skin gets a little crispy.
• Remaining marinade can be boiled and served with the chicken.
• The chicken can also be broiled in the oven.

GRILLED TERIYAKI CHICKEN LEG QUARTERS

Steps:

• In storage bag, add the chicken & the teriyaki sauce. Let marinate at least 30 minutes or up to 8 hours in the refrigerator.
• Heat the grill to 325-350 degrees. Oil the grates or use a vegetable spray. Grill the chicken on direct heat for 3 minutes per side with the lid open.
• Turn the heat completely off one one side of the grill for indirect cooking. Lay the chicken on that side. Shut the lid & continue cooking for 45 minutes or until done. The chicken is done when it registers 180 degrees with a meat thermometer.
• Take off the grill & cover it with foil. Let it rest 8-10 minutes to let the juices redistribute. Enjoy!

GRILLED TERIYAKI BEER CHICKEN

Steps:

• Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
• Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade.
• Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).

GRILLED SPICY TERIYAKI DRUMSTICKS

Steps:

• Heat greased grill to medium heat.
• Mix first 5 ingredients until well blended; pour 1/2 cup over chicken in shallow dish. Turn drumsticks to evenly coat both sides of each. Refrigerate 10 min. Meanwhile, stir barbecue sauce into remaining dressing mixture.
• Remove chicken from dressing mixture; discard dressing mixture.
• Place chicken on grill grate. Turn off burners directly below chicken; cover grill with lid. Grill chicken 25 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.