Easy BBQ Chicken Recipe on the Weber Kettle!

Ingredients

• 4 pieces Chicken Leg Quarters (Skin‑on, bone‑in; about 2 lb total)
• 2 Tbsp Kosher Salt (For the rub)
• 2 Tbsp Paprika (Gives color and mild flavor; smoked paprika optional)
• 1 tsp Black Pepper (Freshly ground)
• 1 tsp Garlic Powder (For the rub)
• 1 tsp Onion Powder (For the rub)
• 1 Tbsp Brown Sugar (Adds a touch of sweetness to the rub)
• 2 Tbsp Duck Fat (sprayable) (Lightly coats chicken for crisp skin)
• 1/2 cup Barbecue Sauce (spicy) (Any brand; thin with water/beer/stock if too thick)
• 2 Tbsp Water (For thinning sauce if needed)

Instructions

1. Mix the Rub

   Combine kosher salt, paprika, black pepper, garlic powder, onion powder, and brown sugar in a small bowl; stir until evenly mixed.

   Time: PT5M

2. Pat Dry and Rub the Chicken

   Pat the chicken leg quarters dry with paper towels, then coat each piece liberally with the rub, pressing it into the skin.

   Time: PT10M

3. Spray with Duck Fat

   Place the rubbed chicken in a shallow dish and lightly spray both sides with duck fat using the spray bottle.

   Time: PT2M

4. Preheat the Grill for Indirect Cooking

   Set up the Weber kettle for two‑zone cooking: pile charcoal on one side, leave the opposite side empty. Light the charcoal and let the grill reach about 350°F (175°C) with the lid closed and bottom vent fully open.

   Time: PT15M

   Temperature: 350°F

5. Cook Chicken Indirectly

   Place the chicken on the cool side of the grill, skin side up. Close the lid and cook for 45 minutes, checking occasionally for flare‑ups.

   Time: PT45M

   Temperature: 350°F

6. Check Internal Temperature

   Insert a meat thermometer into the thickest part of the thigh; it should read around 175°F. If not, continue cooking a few more minutes.

   Time: PT5M

7. Glaze with Barbecue Sauce

   Brush a generous layer of spicy barbecue sauce over the chicken, then return it to the grill for another 15 minutes to let the glaze set.

   Time: PT15M

   Temperature: 350°F

8. Rest the Chicken

   Remove the chicken from the grill and let it rest on a cutting board for 10 minutes before serving.

   Time: PT10M

9. Serve

   Carve the leg quarters if desired, or serve whole with your favorite sides.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g