Grilled BBQ Chicken Quarters with Pickled Onions & Jalapenos

Directions

1. Begin by marinating chicken quarters in 2-3 Tbsp Coffee BBQ Sauce by Torchbearer Sauces, 2-3 Tbsp Golden Rule Original White Sauce, and 3-5 tablespoons Hi-West Tombstone Mesquite Seasoning. Marinate for at least one hour.

2. Preheat the grill or smoker to 300 °F (if using a pellet grill or smoker we prefer to use hickory wood).

3. Prepare the pickled onions & jalapenos: On the grill, smoker or stove, add water, white vinegar, lemon juice, sugar and Mis’ Rubin’s White Magic Seasoning. Bring to a boil and cut the heat. In a jar, add your sliced onions and jalapenos. Pour the hot pickling liquid over the onions and jalapenos. After 20 minutes on the counter, add a few cubes of ice, cover and store in the refrigerator until serving.

4. Remove chicken quarters from marinade and season with Mis’ Rubin’s White Magic Seasoning, then Hi-West Tombstone Mesquite Seasoning.

5. Grill for 45 minutes, bone side down. Remove from the grill and place inside a cast iron skillet, grill safe dish, or foil pan.

6. Add butter and drizzle Coffee BBQ Sauce by Torchbearer Sauces on top of the chicken. Add lemon halves. If you prefer the flavor of Golden Rule Original White Sauce, you can use that in place of the BBQ sauce for this step, or even mix the two. Try half with Torchbearer, half with Golden Rule!

7. 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).

8. Let cool, squeeze juice from the lemon halves over the chicken. Serve with pickled onions & jalapenos and your bread of choice. Enjoy!