How to make it

  • In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
  • Rince leg quarters and pat dry. Place leg quarters in baggies filled with the buttermilk brine. ( 4 chicken pieces per bag) Close and chill for at least 4 hours, or overnight. (overnight is best)
  • Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
  • For a two burner gas grill - Cover one burner side of grill with heavy duty foil, preheat grill with both burners on high for 10 minutes.
  • When preheated, turn off burner covered in foil and turn other burner to medium.
  • Place chicken pieces, meat side down on uncovered, heated side for a few seconds or so just to get the lovely grill marks.
  • Then transfer (meat side up now) to the other foil covered side. Cook for 25 minutes, covered. Watch carefully!
  • Turn chicken pieces and slather with your favorite bbq sauce. Personally I prefer a honey bbq sauce. Seems to go good with the marinade mixture.
  • Cover and cook for another 20 - 25 minutes (really depends on the size and how many of your leg quarters) or until chicken is done and juices are clear.
  • Turn off burner. Slather chicken once again with bbq sauce, close lid and let rest while you get everything else on the table.
  • Enjoy!

Reviews & Comments 5

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  • pleclare 7 years ago
    Was this review helpful? Yes Flag
  • valinkenmore 7 years ago
    Great marinade Kimmer! Can't wait to try this!
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  • jkirk 7 years ago
    Just bought some buttermilk over the weekend to use in cole slaw. Now I know what to do with the left over buttermilk.
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  • hungrybear 7 years ago
    a Goody
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  • chuckieb 7 years ago
    Kimmer....this looks amazing. Shall try it soon. Thanks!
    Was this review helpful? Yes Flag

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