If you're a lover of garlic, grilled garlic chicken is something you ought to try. A healthy dose of garlic powder and some time over fire turns these grilled leg quarters into a memorable garlic occasion.
Use a good quality garlic powder for this recipe, and you'll be assured of good flavor. The big secret with this one is to season underneath the skin. By doing that, the chicken with have garlicky goodness throughout!
Combine the dry ingredients. When trimming the chicken, gently pull the skin, separating it from the meat. It doesn't have to be completely pulled free, but open it up enough so you can season most of the chicken under the skin.
Sprinkle the garlic chicken rub under and on top of the skin... how heavily you season is up to you. For a bit of garlic flavor, just a light dusting. For bold garlic taste, add a heavier coating.
Grill with indirect medium heat. Garlic, even if it's garlic powder, tends to burn, so indirect heat is important. Cook until the chicken is tender. If the chicken isn't browned when it's done, place over direct heat for a short time, turning frequently to prevent burning.
Serve the garlic chicken with some nice, crusty bread, baked beans and coleslaw. Barbecue sauce might be requested by some, but truth be told, you don't really need it!
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