In today’s Chicken Quarters on Pellet Grill video, we are injecting some chicken quarters (and breasts) with a chili-lime marinade for flavor and will make a homemade chili-lime chicken recipe for the glaze. We are smoking the chicken quarters on the Pit Boss Pellet Grill and finishing with the chili-lime glaze. For the homemade chili-lime sauce we are using black garlic, honey, some spices and of course chili sauce.

Chicken Brine
• 1 gallon water
• 1 cup Kosher salt
• ½ cup brown sugar

Ingredients
• 3 to 5 chicken quarters
• Optional Ass-Kickin’ Chili-Lime Injection/Marinade

Glaze Ingredients
• ¼ cup olive oil
• 2 tbsp lime juice
• 1 tbsp pepper
• 1 tsp salt
• 1 tbsp chili powder
• 1 tbsp orange zest
• 1 tbsp cilantro
• 4 tsp black garlic
• 2 tbsp chili sauce
• ¼ cup honey

Recipe Instructions
1. Mix all brine ingredients together in a large container until the salt and sugar are dissolved. Add the chicken, over and place in the refrigerator overnight.

2. The next day, remove chicken quarters and breasts from the brine and pat dry with paper towels.

3. Inject with the Ass-Kickin’ Chili Marinade, then salt and pepper to taste.

4. Heat the Pit Boss Pellet Grill to 400 degrees F. I used a blend of Hickory and Cherry pellets.

5. Place the chicken quarters on the pellet grill.

6. While the chicken is cooking, mix all of the glaze ingredients together in a pot over medium to medium-high heat and simmer for 5 minutes.

7. When the chicken reaches 155 degrees F (about 50 minutes for my) cook glaze with the chili-lime sauce.

8. Continue cooking the chicken quarters until the internal temperate is 165 degrees F. You can cook it up to 170 degrees F.

9. Remove the chicken quarters from the Pit Boss and let the chicken quarters rest for 10 minutes.

10. Serve!

Disclosures
Ass Kickin’ Chili-Lime Marinade/Injection provided courtesy of Southwest Specialty Foods. Any opinions expressed are exclusively my own.

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Please watch: “Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter”

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