So last night I made some delicious bbq chicken leg quarters. I made it in the oven in one pan and it came out fantastic. I marinated it in the morning and then cooked it later in the evening. It was so full of flavor, so juicy, and the skin… oh my. It was great. I am a sucker for some crispy flavored chicken skin, is that weird? If so thats ok ill proudly admit that I love it.
I have to tell you a secret though, When it comes to the marinade I cheated. I used a packet seasoning mix and I am not ashamed of that. It literally tastes so good. So lets give a round of applause for McCormick Grill Masters! I keep a bunch of different flavors in my cabinet and just toss them together with whatever meat I’m cooking and let it do its thing.
To make this a complete marinade you mix 1/4 cup water, 1/4 cup oil, and this packet. The end. How simple is that!!
Lets quick go over all the very limited ingredients on what I use to make this chicken ready for the table.
- 2 Chicken leg quarters
- 1 packet Mesquite marinade (1/4 cup water & 1/4 cup oil for marinade)
- your favorite bbq sauce
- 2 Tbsp of vegetable oil
Seriously… thats it. I feel its not really the number of ingredients its all in the preparation that makes it amazing. Feel free to double this if you’re feeding more than 2 people.
So another little cheat of mine is I hate dishes so I make the marinade in a gallon plastic bag. I add the chicken right into it and toss it around. I then pop it in the fridge for a few hours until Im ready to use it.
I do flip the bag once halfway before I wanna cook to ensure all sides get flavor.
Once Im ready to start cooking I preheat my oven to 375 and then I begin to heat up my cast iron skillet on medium high heat and pour my oil in. I lay the chicken skin side down and sear it until its golden brown.
Tell me you see all that flavor on there. I literally can smell how delicious it was just by looking at this picture. No lie.
Once i flip this over I put the whole thing in the oven and top it with the rest of the marinade.
Now keep in mind this chicken is still raw inside. So you need to finish it in the oven. If you do not have a cast iron pan/oven safe pan, you can still make this! Sear it in your regular pan and then transfer it to a baking sheet that you cover in aluminum foil. The aluminum foil will help with easy clean up.
Now cook this for a good 30 minutes. The nice thing about this cut of meat is it a very forgiving cut so you don’t have to worry about over cooking it and it drying out for the most part.
After about 30 minutes we get to give it a generous coating of bbq sauce. Use whatever kind you like best.
Pop it back into the oven for another like 15-20 minutes so the sauce can really get all bubbly, delicious, and stuck on that chicken!
Once its all done let it cool down, I know its tempting to taste it but you don’t wanna burn your mouth. I served this with some homemade mac and cheese I had made earlier this week and just some broccoli, though I didn’t get a chance to take a picture with the broccoli on the plate as we were already digging in and picking at our plates.
This was so yummy. The deep flavor of the marinade that goes deep into the meat and then that delicious bbq skin. Hubby asks me to make this often, which of course I do.
It can be cooked on the grill which I have done during the summer and served with grilled corn and macaroni salad. This was made on a particular cold, snowy night so it was the perfect comfort food. Even my son liked it though I did only share the meat and greedily keep the skin for myself. As I said, its my favorite I’m not ashamed haha.
So give this recipe a try. Try different types of marinades, different kinds of bbq sauce. I hope its as delicious for your family as this turned out for mine! Enjoy!