1/4 Chicken Recipe
Make 1/4 Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Seasoning & Finish
Method
Brined Chicken
Prepare brine
In a medium bowl or container, combine 4 cups water with 2 tablespoons kosher salt and 1 tablespoon granulated sugar. Stir until dissolved. Add 2 smashed garlic cloves, 1 teaspoon black peppercorns and 1 bay leaf. Allow the brine to cool if you used any warm water.
Brine the chicken
Place the single chicken quarter in the brine, making sure it is fully submerged. Cover and refrigerate for 30 minutes to 2 hours. (30–60 minutes is sufficient for a single piece; up to 2 hours will yield juicier meat but avoid much longer to prevent overly salty chicken.)
Rinse and dry
After brining, remove the chicken from the brine, discard the brine, and rinse the chicken briefly under cold water to remove excess surface salt. Pat the chicken very dry with paper towels—this helps the skin crisp.
Seasoning & Roast/Grill
Preheat and season
Preheat your oven to 425°F (220°C) if roasting, or prepare a medium-hot grill for indirect heat if grilling. In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme or oregano and 1 teaspoon freshly ground black pepper. Rub the oil all over the chicken quarter, then sprinkle and rub the spice mixture evenly over the skin and under any loose skin where possible.
Roast method
Place the seasoned chicken quarter skin-side up on a rack set over a rimmed baking sheet (or on a lightly oiled pan). Roast in the preheated 425°F (220°C) oven for 35–45 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part (use an instant-read thermometer), and the skin is deep golden and crisp. If the skin browns too quickly, tent loosely with foil for the last 5–10 minutes.
Grill method
For grilling, set the chicken over indirect heat (not directly above flames). Cook covered for about 30–40 minutes, turning once, until the internal temperature reaches 165°F (74°C) and the skin is crisped. Move briefly over direct heat for 1–2 minutes skin-side down at the end if you want extra char—watch carefully to avoid flare-ups.