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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-tangy apricot BBQ sauce, perfect for your next cookout.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 1
Course: Barbecue, Chicken, Grilling, Main Course
Cuisine: American, California
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 teaspoons California olive oil
  • 5 pounds chicken quarters about 5 pieces
For the chicken rub
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons smoked paprika
  • 1 1/2 tablespoons light 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 to taste
For the homemade BBQ sauce
  • 1 cup homemade apricot barbecue sauce store-bought works too

Method
 

  1. Take the chicken out of the fridge and let it sit at room temperature for 20-30 minutes to take off the chill.
  2. Heat your grill to medium-high (about 400°F), setting up both indirect and direct heat zones. Scrub the grates clean and lightly oil them.
  3. In a small bowl, mix together the salt, smoked paprika, brown sugar, black pepper, onion powder, garlic powder, dried thyme, and cayenne pepper.
  4. Pat the chicken dry with paper towels to remove any extra moisture from the skin.
  5. Brush the olive oil over the chicken skin, then sprinkle the spice rub all over. Massage the rub into the meat so every side is well coated.
  6. Place the chicken skin-side down on the grill grates over the indirect heat zone.
  7. Cover and cook over indirect heat for 20-25 minutes. Flip the pieces and continue grilling for another 20-25 minutes over indirect heat.
  8. Move the chicken to the direct heat zone and cook for 2-3 minutes per side, basting generously with the apricot BBQ sauce. If the skin starts to burn, slide the pieces back to the cooler part of the grill.
  9. Check the internal temperature in the thickest part of the meat with an instant-read thermometer. The chicken is done when it reaches 165°F.
  10. Let the chicken rest for about 5 minutes before serving to let the juices settle. Serve warm with any leftover BBQ sauce on the side.

Nutrition

Calories: 580kcalCarbohydrates: 18gProtein: 45gFat: 36gSaturated Fat: 10gCholesterol: 180mgSodium: 1450mgFiber: 1gSugar: 14g

Notes

For a smokier flavor, add a handful of soaked wood chips (like hickory or apple) to the coals. You can substitute the apricot BBQ sauce with a store-bought version if short on time. Leftover chicken keeps in the fridge for up to 3 days; reheat gently in a 350°F oven. To make ahead, prepare the rub and sauce a day in advance. Watch the sugar in the sauce to avoid burning on direct heat. Serve with grilled vegetables or a crisp green salad for a complete meal.

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