Essential Tools

Microplane Zester Garlic Grater Dish

Ingredients

4 skin-on chicken leg quarters, cut into 8 pieces 1 1/3 cups Ketchup 1 tbsp light brown sugar 3 cloves garlic, grated 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 2 tsp ground cumin 2 tsp smoked paprika Kosher salt and freshly ground black pepper 1 Juice and zest of 1 orange 1 Juice and zest of 1 lemon

Directions

Put the chicken in a large resealable plastic bag.

Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.

Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken.

Marinate the chicken in the refrigerator for 1 hour and up to overnight.

⏱ Min. 1 Hour

Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.

⏱ 10 Min

Prepare a grill for medium-high heat.

🔥 High

Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each.

⏱ 4 Minutes

Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.

⏱ 20-25 Mins 🌡 165 °F

Transfer the chicken to a platter and let rest for 5 minutes. Serve the chicken with the remainder of the sauce.

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