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–+ servings

California Grilled Chicken Quarters with Apricot BBQ Sauce

Juicy grilled chicken quarters with a smoky dry rub and a sweet homemade apricot barbecue sauce, perfect for your next cookout.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1
Course: Barbecue, Chicken, Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 teaspoons Napa Valley olive oil
  • 5 pounds chicken quarters legs with thighs attached, skin on, bone in
For the chicken rub
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons smoked paprika preferably California-grown
  • 1 1/2 tablespoons brown sugar packed
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper adjust for heat preference
For the homemade BBQ sauce
  • 1 cup Homemade Apricot Barbecue Sauce or your favorite store-bought variety

Method
 

  1. Take the chicken out of the refrigerator and let it sit at room temperature for 20-30 minutes to take off the chill.
  2. Preheat your grill to medium-high heat, setting up both indirect and direct heat zones. Clean the grates and brush them with oil.
  3. In a small bowl, mix together the salt, smoked paprika, brown sugar, black pepper, onion powder, garlic powder, dried thyme, and cayenne pepper for the spice rub.
  4. Pat the chicken quarters dry with paper towels to remove any extra moisture from the skin.
  5. Brush the olive oil all over the chicken skin, then sprinkle the spice rub generously over the chicken. Rub the spices in, making sure every surface is evenly coated.
  6. Place the chicken quarters skin side down on the grill grates over the indirect heat zone.
  7. Grill the chicken over indirect heat for 20-25 minutes, then flip and cook the other side for another 20-25 minutes over indirect heat.
  8. Move the chicken to the direct heat zone and grill for 2-3 minutes per side, basting generously with the apricot barbecue sauce. If the skin starts to char too much, slide the pieces back to the cooler side of the grill.
  9. Use an instant-read meat thermometer to check the thickest part of the meat; the chicken is done when it reaches 165°F. Remove from the grill.
  10. Let the chicken rest for about 5 minutes before serving to allow the juices to redistribute. Serve warm with any leftover barbecue sauce on the side.

Nutrition

Calories: 680kcalCarbohydrates: 12gProtein: 45gFat: 48gSaturated Fat: 13gCholesterol: 210mgSodium: 1250mgFiber: 1gSugar: 9g

Notes

For a milder rub, reduce or omit the cayenne pepper. You can substitute store-bought apricot jam thinned with a little vinegar for the BBQ sauce in a pinch. Store leftover chicken in an airtight container in the fridge for up to 3 days. To make ahead, prepare the rub and sauce up to 2 days in advance. Avoid overcooking by pulling the chicken at exactly 165°F; carryover cooking will raise the temp slightly. Serve with grilled vegetables or a crisp green salad for a complete meal.

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