Smoky BBQ Chicken

Chicken Barbecue is more than just a meal; it’s a cherished summer tradition! Imagine biting into succulent, perfectly grilled chicken, generously coated in a rich, homemade barbecue sauce, all without heating up your kitchen. Serve this juicy delight with fresh salads or your favorite grilled vegetables for an unforgettable, effortless summer feast.

A Timeless Tradition: The Story Behind This Recipe

Every recipe has a story, and this one is particularly close to my heart. Growing up in the vibrant 1970s and ’80s, Memorial Day in our neighborhood wasn’t just a holiday; it was an annual celebration centered around a grand Chicken Barbecue at our local playground. This wasn’t just any cookout; it was a monumental event that officially kicked off summer, creating a tapestry of cherished memories for all of us.

Beyond the endless games with friends and the simple joy of devouring a Hoodsie cup (a classic individual chocolate and vanilla ice cream cup enjoyed with a tiny wooden spoon) for dessert, the true star of the show was undoubtedly the grilled chicken, slathered in its legendary barbecue sauce. It was, without exaggeration, the best BBQ chicken I tasted all year, an anticipation that built up over 365 days.

The magic behind that incredible flavor belonged to Mrs. Duckworth, and her barbecue sauce was, in my youthful mind, a closely guarded secret. It was a flavor experienced only once a year, making it all the more special. However, fate, in its own way, revealed its secrets. After my mother passed away in 1992, I stumbled upon an old recipe card. It was from Mrs. Duckworth, dated 1973, and there it was—the “not-so-secret” sauce recipe I had longed for.

To my surprise, my mom, despite having the recipe for so long, never actually made it. Perhaps it was the nostalgia of the community event, or maybe she preferred to keep Mrs. Duckworth’s memory tied to those special Memorial Day gatherings. Fifty-one years later, I am thrilled to bring this timeless taste to your kitchen. This is more than just a recipe; it’s a piece of history, a memory I’m honored to share with you.

The Art of Community Grilling: Poplar Point Tradition

I vividly recall the scene at those Memorial Day cookouts. The men, donning aprons and heavy fireproof gloves, gathered around massive cinderblock pits brimming with glowing embers and burning wood. These pits were covered with sturdy wire grates, on which hundreds of chicken quarters sizzled, cooked to absolute perfection. The air was thick with the mouth-watering aroma of smoke and sweet, savory barbecue.

It’s for this very reason that I insist on using chicken quarters for this recipe. Their authenticity is key to recreating the genuine flavor and experience of the Poplar Point, Rhode Island Chicken Barbecue. While this incredible barbecue sauce can certainly be used on other cuts of chicken or even different proteins, the cooking times will, of course, need adjustment. Don’t let that stop you from experimenting, though! I’d love to hear your feedback if you try it on chicken breasts, thighs, or anything else. Your culinary adventures are always welcome!

Demystifying MSG: Understanding Monosodium Glutamate

One ingredient in Mrs. Duckworth’s legendary sauce is Accent, a popular flavor enhancer known as Monosodium Glutamate, or MSG. I understand that some may have concerns about consuming MSG, and it’s important to be informed. For a comprehensive overview, I recommend watching this insightful video, which delves into MSG’s properties and its common presence in various foods.

To further ease any concerns, here are some key facts to consider:

• Extensive Research: Independent scientists and regulatory authorities worldwide have conducted extensive research on MSG, and all have concluded that MSG is safe for consumption. You can explore more scientific findings here.
• Naturally Occurring: MSG isn’t just an additive; it occurs naturally in many foods we enjoy daily, like tomatoes, cheese, mushrooms, and soy sauce. It’s also added to dishes to amplify their inherent flavors.
• Body Processing: The glutamate found in MSG is chemically identical to the glutamate naturally present in food. Your body processes both in the same way, meaning there’s no distinction in how your system handles naturally occurring glutamate versus added monosodium glutamate.
• Consult Your Physician: If you have any specific health concerns related to your diet or ingredients, always consult with your physician for personalized advice.

Essential Ingredients for Your Perfect Chicken Barbecue

Crafting these incredibly delicious grilled chicken leg quarters requires a few key components. Let’s gather what you need for a truly unforgettable barbecue experience:

For the Grilled Chicken Quarters:

• Chicken Leg Quarters: These are, in my opinion, the absolute best cut for grilling barbecue chicken. Their bone-in and skin-on structure keeps them moist and flavorful throughout the cooking process.
• Avocado Oil: I specifically choose avocado oil for its exceptionally high smoke point and beneficial healthy fats. These qualities make it an excellent choice for high-heat grilling. If avocado oil isn’t readily available, a good quality olive oil can also be used (not pictured, but essential!).

For the Homemade Barbecue Sauce:

• Sliced Celery: Adds a subtle, fresh crunch and aromatic depth.
• Chopped Green Pepper: Contributes a vibrant color and mild, sweet pepper flavor.
• Chopped Onion: A fundamental aromatic that builds the sauce’s flavor base.
• Chili Sauce: Provides a tangy, slightly spicy foundation for the sauce.
• Fresh Lemon Juice: Brightens the sauce with a zesty, acidic kick.
• Water: Helps achieve the perfect consistency for simmering.
• White Vinegar: Essential for that classic barbecue tang and balance.
• Light Brown Sugar: Delivers a rich, molasses-like sweetness that caramelizes beautifully.
• Worcestershire Sauce: Adds a complex, savory, and umami-rich layer.
• Kosher Salt: Enhances all the flavors, balancing the sweet and savory notes.
• Accent (MSG): The secret flavor enhancer that ties all the ingredients together, boosting the overall savory profile.

A complete list of ingredients, including precise amounts, can be found in the detailed recipe card below!

Understanding Chicken Quarters: The Ideal BBQ Cut

For those new to the term, a chicken quarter, also affectionately known as the hindquarters, is a cut of chicken that includes both the drumstick and the thigh, often with a small portion of the backbone attached. This particular cut is highly prized for grilling due to its bone-in and skin-on nature, which locks in moisture and infuses the meat with incredible flavor as it cooks slowly over the heat.

You can typically find chicken quarters packaged in sets of four at most local grocery stores. If your store doesn’t display them prominently, don’t hesitate to ask the butcher. They are usually more than happy to cut them for you or place a special order.

How to Make the Best Chicken Barbecue: A Step-by-Step Guide

Grilling juicy chicken quarters smothered in Mrs. Duckworth’s homemade barbecue sauce is an experience you won’t soon forget, and it’s simpler than you might imagine. Follow these steps to create an out-of-this-world delicious meal:

Part 1: Crafting the Homemade Barbecue Sauce

1. In a medium saucepan, combine all the sauce ingredients: sliced celery, chopped green pepper, chopped onion, chili sauce, fresh lemon juice, water, white vinegar, light brown sugar, Worcestershire sauce, kosher salt, and Accent.
2. Place the saucepan over medium-low heat and gently simmer the mixture. Cook until all the vegetables become incredibly soft and tender, which typically takes about 40 minutes. Remember to stir occasionally to prevent sticking and ensure even cooking.
3. Once the sauce is ready, measure out two cups to use for grilling the chicken. Reserve the remaining two cups for later use, primarily for serving and basting at the very end. This separation is crucial for food safety.

Part 2: Grilling the Perfect Chicken Quarters

When I discovered Mrs. Duckworth’s recipe card, it only contained the sauce recipe. To perfect the grilling technique for these quarters, I turned to trusted resources. These instructions for How to Grill Chicken Quarters from Grillseeker were invaluable in mastering this recipe. I highly recommend checking out Matthew’s site for more drool-worthy grilling inspiration!

1. Prepare Your Grill: Light your grill and set it up for two-zone cooking. This means having one side with direct high heat and the other with indirect lower heat. If your grill doesn’t allow for a clear two-zone setup, simply light one side, leaving the other side unlit for indirect cooking. Depending on the size of your grill, you might need to cook the chicken in batches to achieve the best results. Aim for a consistent medium-high heat on the direct side.
2. Sear the Chicken: Gently rinse your chicken quarters and pat them thoroughly dry with paper towels to ensure a crispy skin. Lightly coat both sides of each chicken quarter with avocado oil. Place the chicken quarters skin-side down over the direct heat. Grill for approximately 10 minutes, flipping them every two minutes to get an even sear and prevent burning.
3. Move to Indirect Heat: After searing, transfer the chicken to the indirect (cooler) side of the grill, ensuring the skin side is facing up. Close the lid and allow the grill’s internal temperature to stabilize around 375°F (190°C). This allows the chicken to cook through gently without burning the exterior.
4. First Sauce Application: Once the internal temperature of the thickest part of the chicken reaches 160°F (71°C) (use an instant-read thermometer for accuracy), generously brush both sides of each quarter with the homemade barbecue sauce (yes, even over any visible veggies from the sauce!). Place the chicken back skin-side down on the indirect side and close the lid. Check the temperature every 5-10 minutes.
5. Second Sauce Application: When the internal temperature reaches 170°F (77°C), flip all the chicken pieces over and apply another generous coating of barbecue sauce to the skin side. Close the lid and continue cooking until the internal temperature reaches 180°F (82°C). Apply one final coating of sauce. This layering of sauce helps build that irresistible caramelized glaze.
6. Rest and Serve: Once the chicken’s internal temperature hits 185°F (85°C), carefully remove it from the grill. Just before serving, baste both sides of the skin with some of the *reserved* barbecue sauce (the portion you set aside earlier, untouched by raw chicken). Serve the remaining reserved sauce in small bowls for dipping, allowing everyone to add more of that delicious flavor.

Expert Tips for BBQ Chicken Success

• Grill Versatility: This recipe is incredibly versatile! Whether you’re using a gas grill, a classic charcoal grill, or even a smoker, the core steps remain the same. Adjust your heat management according to your equipment.
• Sauce Yield: The homemade barbecue sauce recipe yields approximately 4 cups, providing plenty for basting and dipping.
• Smooth vs. Chunky Sauce: If you prefer a silky-smooth barbecue sauce, allow it to cool completely after cooking the vegetables. Then, transfer it to a blender or use an immersion blender to achieve your desired consistency. My family, however, loves the rustic texture with small chunks of vegetables, which adds to its homemade charm.
• Batch Grilling: Depending on the size of your grill, you might find it necessary to cook the four chicken quarters in two separate batches. This ensures each piece gets adequate space for even cooking and proper browning.
• Temperature is Key, Not Time: The estimated 50-minute grilling time is just a guide. It’s far more crucial to focus on achieving the correct internal temperatures at each stage. Grill temperatures can vary wildly, so rely on your instant-read thermometer for accuracy.
• Sodium Content: Please note that this recipe has a higher sodium content due to the combination of salt and monosodium glutamate. It’s worth remembering that MSG contains approximately one-third the amount of sodium compared to an equal amount of table salt.
• Other Chicken Cuts: While chicken quarters are highly recommended for their juiciness and flavor, you can certainly adapt this method for chicken breasts or thighs. Just be aware that the grilling times will differ significantly, as these cuts cook faster and can dry out more easily.
• Alternate BBQ Sauce: If you’re short on time or have a beloved store-bought barbecue sauce, feel free to use your favorite instead of the homemade version. The grilling technique remains the same.
• Food Safety First: Always, always use the *reserved* barbecue sauce for serving. Never serve sauce that has been used to baste raw chicken, as it can harbor harmful bacteria. Discard any sauce that came into contact with uncooked meat.

Storing Leftovers and Maximizing Flavor

How to Store Leftover Homemade Barbecue Sauce

If you have any of the *reserved* homemade BBQ sauce left over (the portion that never touched raw chicken), let it cool completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh and delicious for 1 to 2 weeks, ready to elevate your next meal. Remember, any sauce that was used for basting raw chicken should be discarded immediately for safety reasons.

Creative Ways to Use Up Leftover Grilled Chicken

Should you be lucky enough to have any grilled chicken quarters left, fear not! They are incredibly versatile and can be transformed into new, exciting dishes. In my opinion, one of the best ways to enjoy leftover BBQ chicken is to chop it up and add it to a fresh green salad for a delightful BBQ Chicken Salad. Another fantastic option is to use it as a flavorful topping for a BBQ Chicken Pizza, creating a quick and easy weeknight meal that’s bursting with flavor!

Here’s to you, Mrs. Duckworth! Thank you for sharing your delightful recipe, and I am truly honored to pass it on to all of my wonderful readers. Please let me know what you think of this recipe in the comments below and don’t forget to leave a star rating!

More Irresistible Recipes for Your Grill

Just because the peak of summer might be winding down doesn’t mean grilling season has to end! My husband, Kurt, and I love to fire up the grill all through the fall, especially during football season. The grill is capable of so much more than just burgers, hot dogs, and brats. Here are some fantastic recipes to inspire your next barbecue session:

• Grilled Margherita Pizza: A smoky twist on a classic Italian favorite.
• Easy Chicken Marinade: Another excellent and simple recipe to infuse your chicken with flavor before grilling.
• Grilled Pineapple: A sweet and caramelized side dish or dessert that perfectly complements any grilled meal.
• Grilled Chicken Quesadillas: Crispy, cheesy, and packed with flavor—ideal for a casual meal.

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Created by: Lynne Feifer

Chicken Barbecue

Course: Dinners

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

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Servings: 4 servings

A Chicken Barbecue is perfect for warm summer nights when you don’t want a warm kitchen! Grill juicy chicken smothered in a homemade barbecue sauce, serve it with salad or veggies, for an easy meal!

Ingredients

Homemade Barbecue Sauce

• 1 cup sliced celery
• 1 cup roughly chopped green pepper
• 1 cup roughly chopped onion
• 2 cups chili sauce
• ¾ cup fresh lemon juice
• ¾ cup water
• 6 tablespoons white vinegar
• 6 tablespoons packed light brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon Accent *See Note

Chicken Quarters

• 4 Chicken Quarters
• ¼ cup avocado oil I recommend this for grilling as it has a high smoke point and is one of the better oils for your health.

Instructions

Homemade Barbecue Sauce

1. Combine the celery, green pepper, onion, chili sauce, lemon juice, water, vinegar, brown sugar, Worcestershire sauce, salt and Accent in a saucepan.
2. Cook over medium-low heat until vegetables are very soft, about 40 minutes, stirring occasionally.
3. You’ll use two cups of the sauce to cook with, and reserve two cups for later use.

Grilling the Chicken Quarters

1. Light your grill and set it up for two zone cooking, if possible. Otherwise, light one side of your grill, using the other for the indirect cooking. Depending on the size of your grill, you may need to cook the chicken in batches.
2. Lightly coat both sides of each chicken quarter with avocado oil. Place them on the grill over direct heat with the skin side down. Cook for 10 minutes, flipping them every two minutes.
3. Move the chicken to the indirect heat with the skin side up. Close the lid, and allow the grill temperature to come to 375°F.
4. Then when the internal temperature of the chicken has reached 160°F, brush both sides of each quarter with the barbecue sauce (veggies, too!). Place skin side down and close the lid.
5. When the internal temperature has reached 170°F, turn all of the chicken pieces over and generously coat the skin side with more barbecue sauce. Close the lid, and cook until an internal temperature of 180°F. has been reached before coating with barbecue sauce again.
6. At the internal temperature of 185°F, remove the chicken from the grill. Baste with some of the barbecue sauce originally set aside and serve the remainder in bowls for dipping.

Notes

• Accent is MSG (monosodium glutamate). It is a flavor enhancer, and is used in many cuisines. You’ll find it in the spice aisle of your grocery store or here on Amazon. The U.S. Food and Drug Administration has classified MSG as a food ingredient that is generally safe, however I know that many may be opposed to consuming it. I have never used anything but Accent to make this recipe, and there is no exact substitute. When doing a search, Google tells me that soy sauce may be the best alternative. To replace the 1 teaspoon of Accent called for in the recipe, I would use just a ½ teaspoon low sodium soy sauce.
  The bottle I just purchased to make this recipe expires in 5 years, so it does have a long shelf life if you’re concerned about purchasing an ingredient that will expire before you use it all.
  See the heading in the post, MSG Seasoning (Monosodium Glutamate), for more about MSG as well as a link to an informative video.
• The recipe for the barbecue sauce makes about 4 cups.
• The sauce can be made smooth if you allow it to cool and put it into a blender or use an immersion blender. My family prefers it with the chunks of vegetables.
• Depending on the size of your grill, you made need to cook the 4 quarters in two separate batches as we have to.
• Know that the 50 minute grilling time is an estimate. It is more important that the internal temperatures are achieved for each step. Depending on your grill, it could be more or less.
• The sodium in this recipe is high because of the combination of salt and monosodium glutamate, but know that msg has ⅓ of the amount of sodium that salt does.
• See the post for more tips!

Nutrition

Serving: 1 serving | Calories: 679kcal | Carbohydrates: 56g | Protein: 28g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 3365mg | Potassium: 1130mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1302IU | Vitamin C: 74mg | Calcium: 92mg | Iron: 3mg

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