Okay, Nemo. Share your recipe. I'd like to give it a whirl.
I cooked about twenty pounds of chicken leg quarters on Monday. I used one of these "Chimney Starters" (the larger of the two shown in the image below) for the first time and was wowed. If you're like I was, still living in the dark ages and using lighter fluid, then it's time to come into the light.
With a chimney starter, you fill the upper half with charcoal, stuff crumpled newspaper into the bottom, light the paper with a match and set the chimney starter on your grill. No lighter fluid is involved. It doesn't seem like that should work, but it definitely does. In fifteen minutes, you have a can of very hot coals, ready to be poured into the grill. For ten bucks, it can't be beat.
That's all the charcoal it took. I started cooking at 5 p.m. with the vents set to low to keep the pot at 300° and turned the chicken every twenty minutes. At 6:15, I did batch #2. I could have done more on those same coals since, at 10 o'clock, the thing was still hot! I love that cooker.
My favorite store-bought marinade for steak or chicken is World Harbors jamaican jerk sauce. Should run you about $2.00., though I don't know where to find it up here. I can probably order it...
When I make big batches of leg quarters, I wrap them up afterwards in pairs with seran wrap and throw them in the freezer. Four minutes in the microwave and they're ready - Juicy BBQ'ed chicken for next two weeks!
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