White Bbq Chicken Quarter Recipe
Make White Bbq Chicken Quarter Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
White BBQ Sauce (for basting and serving)
Finishing & Cooking
Method
Chicken & Marinade
Prep chicken
Pat the chicken leg quarters dry with paper towels. If thick skin pockets are present, gently loosen skin from meat with your fingers to allow marinade to contact the meat beneath (do not remove skin).
Make marinade
In a medium bowl whisk together yogurt, 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, lemon juice, minced garlic, Dijon mustard, granulated sugar, 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Add the optional hot sauce if you want a touch of heat. Taste and adjust seasoning slightly — the marinade should be tangy and lightly seasoned.
Marinate chicken
Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated and some marinade gets under the skin where possible. Seal or cover and refrigerate for at least 2 hours and up to overnight (8–12 hours is ideal).
White BBQ Sauce (for basting and serving)
While the chicken marinates (or at least 30 minutes before cooking), combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbs apple cider vinegar, 1 tbs prepared horseradish, 1 tsp Dijon mustard, 1 tsp sugar, 1/2 tsp garlic powder, 1/4 tsp onion powder, 3/4 tsp kosher salt, and 1/2 tsp black pepper in a small bowl. Whisk until smooth. Taste and adjust acidity or heat. Fold in chopped fresh parsley if using. Reserve about 3 tablespoons of the sauce to brush during the final basting; serve the remainder at the table.
Finishing & Cooking
Bring chicken to room temperature
Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; this promotes even cooking.
Preheat oven or grill
Oven method: Preheat oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet and lightly oil the rack. Grill method: Prepare grill for indirect medium heat (about 375–425°F). Oil the grates.
Sear (optional, for crisp skin)
If using the oven, heat a large ovenproof skillet over medium-high heat with 2 tbs neutral oil. Remove excess marinade from the chicken (do not scrape all marinade off; leave a thin layer). Place chicken skin-side down in the hot skillet and sear 4–5 minutes until skin is golden brown and releases easily. If using a grill, sear skin-side down over direct heat 3–4 minutes until crisp and golden, then transfer to indirect heat.
Roast or finish on grill
Transfer seared chicken to the rack on the baking sheet skin-side up (or keep on grill over indirect heat). Roast in oven or cook on the grill with the lid closed until the thickest part of the thigh reaches 165°F (74°C). This typically takes 25–35 minutes depending on size (total cook time from searing about 30–40 minutes). If you did not sear, expect a slightly longer cooking time (35–45 minutes).
Baste with white BBQ sauce
During the last 8–10 minutes of cooking, brush each piece generously with the reserved white BBQ sauce. Return to oven/grill and continue cooking until sauce is warmed and tacky (do not cook so long that sauce burns). For a glossier finish, mix 1 tbs melted butter with the reserved sauce and brush once more in the final minute.
Rest and finish
Remove chicken from heat and let rest 8–10 minutes to allow juices to redistribute. The internal temperature should be at least 165°F (74°C). Spoon additional white BBQ sauce over the chicken or serve on the side. Garnish with chopped parsley and lemon wedges; squeeze lemon over chicken to taste.