Peruvian Chicken Leg Quarters on the Weber Kettle

chicken leg quarters

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and flavor.

Combine garlic, cumin, paprika, oregano, soy sauce, lime juice, olive oil, black pepper, salt, mustard, vinegar, and bay leaves in a bowl to create a marinade.

Place chicken leg quarters in a large resealable bag or dish and pour the marinade over them.

Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and discard the marinade.

Place the chicken leg quarters on the grill, skin side down.

Grill the chicken for 15-20 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F.

Remove the chicken from the grill and let it rest for 5 minutes before serving.

Cooking Techniques

Spice Level: