We are in a record breaking heat wave here in Waco. It has been crazy!! I’m sure the only people happy about it are the air conditioning servicers. The A/C seems to never turn off these days. This tends to present a challenge for me as a cook. The last thing I feel like doing is cranking up one of my three ovens and letting something roast. (Which would pretty much cause me to roast, too) Standing over a hot grill doesn’t sound much better! Flipping burgers or rotating steaks requires a significant amount of time leaning over actual flames. Not cool. (In any sense of the word!) My hunger for entertaining friends, a healthy meal, and my, well, actual hunger, drove me to find a solution other than ice cream for dinner. -Don’t judge! Ice Cream has calcium!
I decided to go ahead and use the grill to slow cook chicken leg quarters! It was a good compromise. Requiring only 1 flip, the lid stays closed and the heat is on low for the duration of the cooking time, leaving the house and my couch a cool place to wait out my meal. If you add some fresh corn on the cob to the hot grill at the time of “the flip” you have a full meal ready all at once!
Because the dark meat of the chicken legs is higher in fat content than white meat, it holds up well to the heat of a grill for a prolonged time. I used leg quarters that still had skin and bones too, also upping the juicy factor.
Here’s how you do it…
Garlic Orange Chicken
4 chicken leg quarters with skin
1 large orange, sliced into thin rings
8 garlic cloves, smashed
Seasoning (your favorite dry seasoning blend for chicken)
I used Seasoned Salt, black pepper and granulated garlic
- Heat a grill to Medium Low
- Prepare the chicken. Rinse the raw chicken and pat dry. Gently loosen the skin off of the meat.
- Lifting the skin flap, sprinkle the meat with your dry seasoning. Place 2 smashed garlic cloves, 1 sprig of fresh thyme, and 1 or 2 slices of orange between the meat and the skin.
- Drizzle the oil over the skin and sprinkle with more seasoning.
- Place the chicken legs over the low grill (meaty side down) and let it grill, closed lid, for 40 minutes
- Flip the chicken over and replace the lid. Let it go for another 15-20 minutes or until the juices run clear when poked with a knife.
Serve over rice or even a cold pasta salad! Add summer sweet corn or other veggies to the grill for that last 20 minutes of cooking time for a low-fuss veggie side.