Quarters Only

Outdoor/Indoor Chicken Quarters with Blueberry Ginger Barbecue Sauce – Two ways – Quarters Outdoors and Indoors

Outdoor/Indoor Chicken Quarters with Blueberry Ginger Barbecue Sauce can be made two ways – Quarters Outdoors and Indoors. Yes, its not the easyest chicken recipe but it can be made with a little effort.Whether you cook the quarters indoors or out, marinating them in buttermilk offers a tart backtaste to match this sweet and aromatic sauce. The Blueberry Ginger Barbecue Sauce gives a sweet, aromatic pop to the meat. Makes 6 servings

OUTDOOR/INDOOR CHICKEN QUARTERS WITH BLUEBERRY GINGER BARBECUE SAUCE

INGREDIENTS :

• 11⁄4 cups buttermilk (regular, low-fat, or fat-free)
• 3 tablespoons minced sage leaves or
• 1 tablespoon rubbed sage
• 11⁄2 tablespoons paprika
• 1 tablespoon maple syrup
• 1 tablespoon dry mustard
• 1 teaspoon salt
• Six 8- to 10-ounce skin-on drumstick-and thigh quarters, all visible fat trimmed
• 6 teaspoons canola oil, plus additional for the grate or the pan
• Blueberry Ginger Barbecue Sauce (recipe follows)

DIRECTIONS :

To make the quarters outdoors:

1. Place the buttermilk, sage, paprika, maple syrup,dry mustard, and salt in a large ziplock plasticbag; seal the bag and shake to combine. Add thechicken quarters, seal again, and shake to coat.Refrigerate for 30 minutes, shaking occasionally.
2. Oil the cooking grate, then heat a gas grill to high heat or build a high-heat, red-hot-ashed coal  bed in a charcoal grill. Remove the chicken quarters from the marinade; pat dry with paper towels. Discard the marinade and the plastic bag. Rub 1 teaspoon oil into each quarter.
3. Place the quarters skin side down on the grate directly over the heat source or the coals. Cover the grill and cook for 10 minutes.
4. Pour about half of the warm Blueberry Ginger Barbecue Sauce into a small bowl (reserving half that won’t touch the partially cooked poultry). Baste the quarters generously with some of the sauce, turn, and baste the other side.
5. Cover and continue grilling, basting once more, until browned and the juices run clear, until a meat thermometer inserted into thickest part of thigh without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation), 7 to 10 more minutes. Transfer the quarters to a carving board and let rest for 5 minutes. Serve with the reserved Blueberry Ginger Barbecue Sauce on the side.

To make the quarters indoors:

1. Complete step 1 (To make the quarters outdoors )
2. Position the rack in the center of the oven and preheat the oven to 325°F. Remove the quarters from the marinade; pat dry with paper towels. Discard the marinade and the bag.
3. Heat a large grill pan, cast-iron skillet, or ovenproof skillet over medium-high heat. Brush or swirl in 1 tablespoon canola oil; add the quarters skin side down. Cook until nicely browned but not cooked through, 12 to 15 minutes, turning once.
4. Pour about half of the Blueberry Ginger Barbecue Sauce into a small bowl, reserving half that won’t touch the partially cooked poultry. Generously brush the quarters with some of the sauce; turn them skin side up and brush again.
5. Place the pan or skillet in the oven, uncovered, and bake until lacquered, until a meat thermometer inserted into the thickest part of the thigh without touching the bone registers 165°F (our preference) or 180°F (the USDA recommendation), 15 to 20 minutes. Transfer the quarters to a carving board and let rest for 5 minutes. Serve with the reserved Blueberry Ginger Barbecue Sauce as a garnish.

Wish you all Bon Apetit

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