I buy big packs of quarters often - they go on sale a good amount and I am not a fan of white meat - legs and thighs have more flavor
I generally separate the leg from the thigh to make them easier to handle and eat but you don't need to
since its summer I would cook them on the grill
in the winter I would do them bbq style low and slow in the oven
Poach them all in a big pot - cook down the poaching liquid - should bee good and gelatinous - for soup base and use the meat in a curry or salad or casserole
are you planning a meal with them or do you want to cook and use the meat in several dishes
I don't see a reason why not.
If grilling keep a close eye on making sure they cooked correctly but not overcooked. Check for flare-ups as well.
Quarters are forgiving to the point of grabbing an "adult beverage" between flipping and monitoring and not messing up the meal.
Winter I bake 'em. Summer I grill 'em.
I doubt you'll have a problem.
Here in SoCal I'm more likely to grill in winter – summer's too damn hot, except at night, and then the mosquitoes are out …
My favorite tool for grilling chicken legs is the hinged grill basket, the kind that is a coarse wire mesh. I separate legs from thighs (though I usually just do a big batch of thighs!) and toss them in oil, salt and some crushed garlic, maybe some hot sauce. Keep them in the bowl or pan for an hour or so, turning occasionally, then fit them onto one panel of the basket, then close and clamp it. I give it all a good sprinkling of Aleppo pepper (expensive at Penzey's or Williams-Sonoma, cheap at middle-eastern markets). Let it sit somewhere safe from bugs or cats while the grill gets ready, then grill'em. For oven cooking it's the same, except on a sheet pan, and you have to turn them one by one. How long and what temperature? Wing it – you know how to cook chicken!
Even now that I'm the only human carnivore around here, I still get Fresh & Easy's eight-packs of thighs and cook them all at once. One nice hot meal, and cold chicken for lunch all week!
Roadside chicken is a recipe that's supposed to taste like chicken from a roadside stand. The chicken turns out very moist and flavorful.
Here's the recipe from Bryan S. at The weber vitual bullet website.
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade proccess. Make up a fresh batch for basting the chicken with the oil in the sauce.
re: King of Northern Blvd
I'm kind of a Weber "collector", having rescued a number of Kettles from Craigslist, garage sales, etc. That rotisserie ring continues to be something that has eluded me. I'm a bit jealous ;-) Nice pic, and I see that you really use your Weber. I can tell by the crooked charcoal grate... it's seen a lot of heat! Good job.
same way i'd cook 2 or 4. :)
fry some cumin, red pepper flakes and dried ginger in some oil. let cool. stir into yogurt. squeeze 2-3 lemons in and stir everything together. marinate no more than 4 hours. grill or bake. my friends go crazy over this.
carrytheone, I can't speak for Jerseygirl, but 90% of the jerk chicken I have had uses a grille as a cooking device, but it's the spice rub and marinade that makes it unique of course.
Usually includes scotch bonnet or habenareo peppers and includes spices like allspice, cloves and cinnimon which really aims it more of a North African flavor profile than Central American.
There are a couple of good wet Jerk marinades out there in bottles, but making you own is not hard if you have access to a good grocery or latin markets.
I;ve got a Mexican fusion restaurant near me that does Carribean fajitas that rock. Jerk chicken that is then hot skillet fried with onions , red bell peppers, jerk sauce and seared/blackened pinapple and then served with a side of sour cream and jalapeno mango salsa. It's a good riff something normall pretty mundane.
I usually make my own black bean refritos from scratch, so serve them with jerk chicken I make and usually guacamole or sliced avacado and sour cream on the side to cut the jerk heat.
Let me see if I can drum up the recipe I use as well as the name of that bottled Jerk sauce.
Here's my favorite, paraphrased from Cook's Country. It's super good!
1 bunch scallions , chopped
3 cloves garlic , peeled
2 teaspoons ground allspice
1 tablespoon dried thyme
2 teaspoons table salt
2 tablespoons molasses
2 - 3 habanero chiles , stemmed
1/4 cup oil (I use grapeseed or corn)
3 pounds bone-in, skin-on chicken thighs , legs, or breasts
1 lime , cut into wedges
Puree everything but the chicken and limes in the food processor to a coarse paste. Rub the paste under the chicken skin by the tablespoonful and marinade 4-24 hrs. Grill or broil until nice and charred. Served with lime quarters. I like this best with well-trimmed chicken thighs.
carrytheone, I use Walkerswood Traditional Jerk Seasoning in the 10oz jars. If I need to cut it I use orange juice or lime juice to make a looser sauce.
They sell the stuff in 1 gallon jugs and 5 gallon pails too (aside from the 10oz jars) so i know a lot of restaurants and commercial kitchens use it.
For home made, I use Dan's recipe over at www.thefoodinmybeard.com
I just add in palm sugar or brown sugar and a few other goodies.
He lived in the Carribean before Boston and knows his stuff.
The lasagna is rockin'. The jerk sauce in step one alone for meat is just as good.