1. In a large mixing bowl put the ketchup, Dijon mustard, honey, vinegar, oil, and brown sugar and whisk the until brown sugar is completely dissolved.
2. Add in the Worcestershire sauce,dry mustard, paprika, garlic,and onion powder, salt, and cayenne, and whisk again until all the flavors are blended together.
3. Place the chicken into a zip lock bag.
4. Add the marinade to the bag, squeeze out as much air as possible and seal, and refrigerate at least 4 hours being sure to turn often.
5. Set the grill on medium temperature.
6. Place the chicken quarters on the grill, bone side down, over indirect heat.
7. Grill 40 minutes or until the chicken juices run clear, turning to skin side once to brown, then back on bone side.
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This marinade is truly a "powerhouse" of flavors! With 13 ingredients, I can't imagine we left anything out. It's sweet, spicy, tangy, savory, tart, garlicy... did I miss anything?
You can certainly use this marinade on any chicken or even beef, but the leg-thigh quarter is a favorite of our family when it comes to grilling. That entire grilled chicken quarter is reminiscent of big church picnics where we could buy a "chicken dinner" to help support the school, and the chicken was a leg-thigh quarter grilled on an open fire. That's just a fun memory and that's why we like to grill chicken quarters.
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