Slow-Barbecued Chicken Quarters

Recipe Directions

4 chicken thigh-drumstick quarters, (about 3.5 pounds)*
4 teaspoons vegetable oil, or as needed
Salt and black pepper, to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Apple cider vinegar, for basting, (about 1/3 cup)
1/3 to 1/2 cup barbecue sauce, such as Fred’s Red*

Turn on a gas grill to medium-low (300 to 325 degrees F.).

Meanwhile, dry chicken well with paper towels. Rub chicken with oil, enough to coat lightly, using additional as needed. (Be sure to sanitize any surfaces touched by raw chicken and wash hands thoroughly.) Sprinkle chicken lightly with salt, pepper, basil and thyme.

Place chicken on heated grill, meaty side down, and cook, (always uncovered), 10 minutes. Turn, baste with vinegar, and cook 10 minutes more. Continue to cook, turning and basting with vinegar every 5 to 7 minutes, about 20 to 25 minutes more.

To finish chicken: Continue to cook 10 minutes more or until done, but now baste with barbecue sauce instead of vinegar, turning and coating the chicken well. (Chicken is usually done in 45 to 50 minutes total grilling time but continue to cook until no longer pink in the center and juices run clear, and an internal temperature in the thickest part of the drumstick registers 170 degrees F.) Remove from grill and serve.

* Cooking Notes

Use chicken with skin and bones for this recipe to maintain moisture and attractive presentation. To reduce fat, do not eat the skin or visible fat. All drumsticks or all thighs could be used.

Any commercial barbecue sauce you like can be used.

Recipe is easily doubled.