Honey-Glazed Grilled Chicken Leg Quarters
Citrus-marinated chicken leg quarters grilled until caramelized, basted with a thickened orange-honey glaze infused with fresh herbs. Blackstrap molasses and balsamic vinegar deepen the glaze while cilantro, rosemary, parsley, and thyme provide herbaceous complexity. Marinate most of the day for maximum flavor penetration before grilling to 165°F internal temperature.
Ingredients
- 2 chicken leg quarters with skin
- 2 tbsp garlic, minced fresh
- ⅓ c olive oil, extra virgin
- ½ c orange juice, fresh squeezed
- 1 dash sea salt
- 1 dash black pepper
- 1 c orange juice, fresh squeezed
- ¼ c honey
- ¼ c cilantro, minced fresh
- 2 tbsp rosemary, minced fresh
- 2 tbsp parsley, minced fresh
- 2 tbsp thyme, minced fresh
- 1 tsp molasses, blackstrap
- 1 tsp balsamic vinegar
Instructions
- 1
Whisk together garlic, olive oil, orange juice, salt, and pepper in a small bowl.
- 2
Place chicken leg quarters in a large resealable plastic bag, pour marinade over, seal, and shake to coat evenly.
- 3
Refrigerate most of the day.
- 4
Combine orange juice, honey, cilantro, rosemary, parsley, thyme, molasses, and balsamic vinegar in a saucepan.
- 5
Simmer glaze on stovetop for a few minutes until it begins to thicken.
- 6
Heat the grill.
- 7
Grill chicken, basting occasionally and turning, until internal temperature reaches 165°F.
- 8
Remove chicken from grill and let rest a few minutes before serving.
Tips
Marinate overnight or for at least 8 hours to develop deeper flavor.
Baste frequently during grilling to build layered glaze and prevent drying.
Use a meat thermometer to ensure accuracy; 165°F is the safe internal temperature for poultry.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat gently to avoid drying.
Marinate chicken up to 24 hours. Prepare glaze ingredients in advance but simmer just before grilling.
Serve hot with fresh citrus wedges and additional cilantro.
Common Mistakes
Avoid skipping the marinade rest period; this develops foundational flavor.
Do not skip basting during grilling to prevent dry meat and ensure glaze adherence.
Avoid high heat that chars before interior cooks; use medium heat for even cooking.
Substitutions
lighter color and flavor