If you are using a GrillGrate, add it now to give it time to heat up fully.
Prepare the Chicken Quarters
Add the chicken to a large ziploc bag and add in the dry rub of your choice.
Seal the bag and shake it so all of the chicken is coated evenly. This is the most effective method for ading a dry rub to the chicken.
Alternatively, you could add the chicken to a large bowl and combine with the dry rub. I found this technique to be more difficult to coat the chicken evenly.
Grill the Chicken Quarter
Add the chicken to the grill. Insert the wireless meat thermometer and change the alarm setting to "chicken".
Flip the chicken quarters every 10-12 minutes.
Remove the chicken when the internal temperature reaches 165°F (this usually takes around 35-45 minutes). If you do not use a meat thermometer, then cut open a thigh and make sure the juices run clear.
Let the quarters rest for 5 minutes before serving.
Notes
BBQ Rub Recipe used makes almost two cups so there is enough for several uses. Just make sure you separate it and use only what you need to avoid cross contamination. I used different rubs on the chicken quarters to show you that virtually any dry rub will work. Experiment with your own and let me know what you tried!Always start off with meat that is not frozen. If it is frozen, it takes that much more time for it to come up to temperature which risks it drying out. Leave the chicken on the counter for about 20 minutes prior to grilling. This brings that refrigerated temperature down quite a bit which allows the cooking to start almost instantly. Tame any flare ups from charcoal before you put the chicken on the grill. Flare ups can burn the food and again, the inside won’t be done. Use a GrillGrate. These are great for direct heat over the grill, but the juice tends to drip on to the coals or gas burner and create smoke or even a flare up. To avoid that, I use the GrillGrate. Not only does it catch the drippings, it gets so hot that it leaves some amazing char marks on the quarters. You seriously can’t beat that!Baste at the end of the grill. I don’t always baste with a BBQ sauce, but when I do, I wait until the last 2-3 minutes. If I baste earlier, it drips down into the coals and creates a smoky mess. The last few minutes allows it to caramelize without burning, and the smoke issues are minimized. Use a wireless thermometer. Always, always, always! It is tough to tell when the quarters are completely done, and not over-cooked. The only way I have been able to successfully cook them each and every time is with a wireless thermometer. If you want to read more about them, I created a post on the best wireless meat thermometers. Use a Ziploc Bag. The easiest way to evenly coat the chicken with a dry rub is to add them to a gallon ziploc bag, dump in a few tablespoons of your favorite rub and shake it up. Seriously, this is the fastest and most efficient way to go. I have added them to a glass bowl and used my hands to coat the chicken, but I always ended up wasting the dry rub, as too much would fall to the bottom of the bowl, and wouldn’t stay on the quarters.