The ever-popular flavor of dill pickles gives this marinade and sauce a tart kick, which is balanced by creamy mayonnaise. Save some to use as a sauce for the finished chicken, so make sure to reserve what you need and keep it away from the raw chicken.
Tangy Grilled Chicken Quarters
By:
Co+opRecipe Information
Total Time:
45 minutes activeServings:
4Ingredients
- 1 cup mayonnaise
- 1/4 cup dill pickle brine
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, pressed
- 1 teaspoon sugar
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 chicken leg quarters
Preparation
- Whisk mayonnaise, pickle brine, vinegar, Worcestershire sauce, garlic, sugar, smoked paprika, ½ teaspoon of the salt, and ½ teaspoon of the pepper together in a small bowl until smooth.
- Transfer ½ cup of the sauce to a large zip-top plastic bag and add chicken. Seal bag and massage to distribute marinade. Refrigerate for at least 2 and up to 24 hours. Reserve the remaining sauce in the refrigerator.
- Remove chicken from refrigerator and let stand at room temperature for 30 minutes. Preheat grill to high (450°F to 500°F). Remove chicken from marinade, letting excess drip off. Discard marinade. Sprinkle both sides of chicken with remaining salt and pepper.
- Place chicken, skin side down, on oiled grates. Grill, uncovered, until grill marks appear and skin starts to turn golden, about 4 minutes. Turn chicken and close grill. Reduce heat to medium (350°F to 400°F), and cook, undisturbed, until a thermometer inserted into thickest portion of thigh registers 155°F; 15 to 20 minutes. Remove chicken from grill. Serve with reserved sauce.
Nutritional Information
730 calories, 54 g. fat, 320 mg. cholesterol, 580 mg. sodium, 2 g. carbohydrate, 0 g. fiber, 54 g. protein
