Smoked yardbird leg quarters. Simply done, no marinade. Washed, patted dry, oiled, sprinkled with rub. Smoked hot & fast, indirect heat, lump charcoal & cherry wood, temp up to 470°F in the cook chamber at grate level. Glazed with a mix of soy sauce, honey, garlic, & orange marmalade. After thighs hit 165°F, moved to direct heat to crisp skin. Tender, flavorful, & juicy, done ~30 minutes after lit charcoal dumped into firebox. Served with broccoli, mac & cheese, & local strawberries.

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Nice! I like doing leg quarters or drumsticks in a similar way, no marinade, just some seasoning and onto the grill. And some barbecue sauce at the end. When Publix has the drumsticks BOGO deals I love to get those big trays of 'em.

If I plan, I prep a very flavorful spice paste - garlic, ginger, cilantro roots/stems, pineapple or mango, chilies, lime zest, lime juice, black pepper, coriander seed, cumin. Slather the bird. Whet with salted cultured buttermilk. Let marinate 1-12 hours. Then rinse, pat dry, oil, rub, cook.

That’s looks amazing!!! Appreciate the thorough directions.

Looked and sounded great! Really do love making thighs and drumsticks, very forgiving and usually for a great price at the store! We’ve been trying to get out of hamburgers and hotdogs on the grill every time so this will definitely be on the list for next time! That and we just got some skewers, so looking forward to putting those to use!

Boneless, skin-on thighs. Skewered and grilled over live fire direct heat. Rig up rails for the skewers to sit on, without a grate under. Also a fantastic approach for any yakitori-type dish - particularly tsukune (chicken meatballs), chicken/beef liver, asparagus wrapped in prosciutto, hard boiled eggs wrapped in prosciutto, negima (chunks of chicken thigh with green onion), etc.

WOW thtat looks really good. I may have to try making something like that because the marinade sounds really good. And I could really go for some mac and cheese right about now. Save me a plate please!

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