Barbeque Chicken Leg Quarters, revised

 There are more recipes than grains of sand. . .

There is nothing unique about this recipe except for its use of a mixture of chills and spices that complement a hot sauce added after the pieces are move to a hot shelf above the direct heat of the grill. The rub is used several hour before the cooking begins.The flavor of this rub deepens the flavor and makes the final result  deliciously complex.

The recipe is for three leg quarters, which is, well enough for two servings.

Rub

1 Teaspoon salt

1 Teaspoon ground coriander

1 Teaspoon garlic powder

1 Teaspoon ground aji Amarillo pepper

1 Teaspoon ground Ancho chilipepper

1 Teaspoon sweet paprika
1 Teaspoon ground habanero
1 Teaspoon ground cascabel chile

1 Teaspoon ground thyme

1 Teaspoon Mapuche Style Merken Seasoning (Merquen)
1 Teaspoon MesquiteSmoke Flavoring

Taste rub once thoroughly mixed. Correct the seasoning. Dry chicken, remove any excess fat, and then rub both sides of the meat. Refrigerate, the set aside covered for two hours. Take out a allow to rest at room temperature am hour before cooking.

Place your grill (or bbq) on medium and grill on medium until colored on both sides. Baste the meat with a hot barbeque sauce (I tried Kraft’s which was excellent), the move chicken to an elevated perch or away for direct heat. Simmer on low for another 45 minutes, turning once. The chicken is done when it is very firm (internal temperature 165F)

Note:
1,  Mapuche Style Merken Seasoning (Merquen) is made from the Santiago, Chile aji cacho de cabra (in chilean spanish, the name translates as goat's dick.) Since the chile is not readily available in the US, The savoryspiceshop has blended various chiles to make this Mapuche Indian blend. La Tienda has a smokey version from Chile that contains cacho de cabra chili, coriander seeds, cumin and salt. Merken is an extremely versatile gourmet product. Its attractive copper color and delicious aromatic smoky flavour will enhance any chef s creations.

© Allen M Boatman