I grill everything—veggies, oxtail, tofu—but this chicken is our favorite. I keep a ready supply of sauce and rub on hand, so the prep couldn’t be easier.
—JERRY T. H. ROSIEK EUGENE, OR
PREP: 15 MIN. + CHILLING • GRILL: 40 MIN. • MAKES: 6 SERVINGS
6 chicken leg quarters
RUB
1/4 cup packed brown sugar
1 tablespoon kosher salt
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon
SAUCE
2 tablespoons butter
2/3 cup ketchup
1/2 cup honey
3 tablespoons balsamic vinegar
2 tablespoons yellow mustard
2 teaspoons reduced-sodium soy sauce
Dash cayenne pepper, optional
1. Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate in a shallow dish for 2 hours.
2. Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce the heat and simmer, uncovered, to allow the flavors to blend, 8-10 minutes.
3. On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 170°, 35-45 minutes. Remove.
4. Reduce heat to medium-low. Place the chicken on greased heavy-duty foil; brush with sauce, reserving 1/2 cup. Return to grill; cook, covered, until chicken pieces appear glazed, 4-6 minutes. Serve with the reserved sauce.
PER SERVING 1 chicken leg quarter equals 466 cal., 20g fat (7g sat. fat), 114mg chol., 1542mg sod., 42g carb., 0 fiber, 30g pro.