Brined & Braised Zesty Dill Chicken Quarters
This is the kind of backyard recipe that feels simple but eats like a slow-cooked masterpiece. Built around Smokin’ Ed’s Zesty Dill Seasoning and finished with Northwoods Original BBQ Sauce from our "Bold & Braised" BBQ box, this dish layers bright, herb-forward flavor with rich, smoky sweetness for a perfectly balanced bite. It’s a true dark-meat showcase—juicy, tender, and packed with bold BBQ character.
The magic starts with the brine. By combining salt, water, and Smokin’ Ed’s Zesty Dill Seasoning, you’re not just seasoning the surface—you’re building flavor deep into the meat. The dill-forward herb blend adds a fresh, savory backbone that plays beautifully with chicken, while the brine ensures the leg quarters stay incredibly moist throughout the cook. After a light coat of oil and another generous hit of seasoning, the chicken heads to the grill or smoker to develop smoky depth and rich color.
The braise is where everything comes together. Once the chicken reaches about 160°F, it’s nestled into a foil pan and bathed in Northwoods Original BBQ Sauce. Covered and returned to the heat, the chicken gently finishes cooking in a saucy steam bath, turning tender enough to pull from the bone. Uncovering at the end tightens and sets the sauce, creating a glossy, flavorful finish without sacrificing juiciness.
This recipe is perfect for feeding a crowd or elevating a casual weekend cook. It’s approachable enough for newer pitmasters, yet the brine-and-braise technique delivers competition-level texture and flavor. Bold herbs, smoky sweetness, and fall-apart tenderness—this one earns its place in the Bold & Braised BBQ Box.
