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 glass 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"
Cook for 10-12 minutes and then turn them over
Remove the chicken when the internal temperature reaches 165 degrees. If you do not use a meat thermometer, then cut open a thigh and make sure the juices run clear.
Let the quarters sit for five minutes before serving. This photo shows the final shot of the Seattle's Garlic Seasoning.
The 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!