Grilled BBQ Chicken Quarters with Pickled Onions & Jalapenos
feat. Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods, Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces, Meat Mitch Competition WHOMP! Rub & Remy’s Competition Rub by Brocmar Smokehouse
Grilled BBQ Chicken Quarters with Pickled Onions & Jalapenos
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
6-8
Prep Time
15 minutes
Cook Time
2 hours
Whether it's a weeknight or you’re celebrating Memorial Day weekend, this BBQ chicken recipe is easy and packed full of flavor using four of the products featured in this edition of The Ultimate BBQ Experience.
Author:Pitmaster Rosalie
Ingredients
- Remy’s Competition Rub by Brocmar Smokehouse
- Meat Mitch Competition WHOMP! Rub
- Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces
- Pitmaster Bold Competition Barbecue Sauce by Croix Valley Foods
- 6 Chicken Quarters
- 4 Tbsp Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces
- 2 Tbsp Apple Cider Vinegar
- 1 cup Water
- Remy’s Competition Rub by Brocmar Smokehouse
- 1/4 cup Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces
- 1 Onion, sliced
- 4 Jalapenos, sliced into discs
- 4 Tbsp Lemon Juice
- 1/4 cup Water
- 1 cup Ice
BBQ Chicken Ingredients
Mop Mixture Ingredients
Pickled Onions & Jalapenos Ingredients
Directions
- Begin by marinating chicken quarters in 1/4 cup Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces, and 4-6 tablespoons Meat Mitch Competition WHOMP! Rub. Marinate for at least one hour.
- Preheat the grill or smoker to 300 °F (if using a pellet grill or smoker we prefer to use hickory wood).
- Prepare the Pickled Onions & Jalapenos: On the grill, smoker or stove, add water, lemon juice and Eastern N.C. Vinegar Sauce by Morgan's Carolina BBQ Sauces. Bring to a boil and cut the heat. In a jar add onion, and jalapenos. Pour pickling liquid over the onions and jalapenos. After 20 minutes, add ice and store in the refrigerator until serving.
- Remove chicken quarters from marinade and season with Remy’s Competition Rub by Brocmar Smokehouse.
- Grill for 45 minutes, bone side down. Remove from the grill and place inside a cast iron skillet, grill safe dish, or foil pan.
- Add butter and drizzle pitmasters bold sauce on top of the chicken. Add lemon halves.
- Increase temperature to 350 °F. Place back on the grill or smoker for an additional 45 minutes (until skin is crispy and internal temp reaches 170 °F).
- Let cool and squeeze juice from the lemon halves over the chicken.
- Serve with pickled onions and bread of choice. Enjoy!
Recipe Note
Pitmaster Notes: Double this recipe for a killer backyard BBQ party protein! Serve with all of the sides and proteins featured in this edition of The Ultimate BBQ Experience for the ultimate Memorial Day BBQ spread.
