Prep Time: 20 minutes
Cook Time: 50 minutes
Marinate: 4 hours
Total Time: 5 hours, 10 minutes
- 2/3 cup canola oil
- 1/2 cup red wine vinegar
- 3 tablespoons granulated sugar
- 3 tablespoons ketchup
- 2 tablespoons finely chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 clove garlic, crushed
- dash Tabasco sauce
- 6 chicken leg quarters
Pour marinade into a saucepan and bring to a boil. Boil for 1 minute.
Heat the grill to a medium-high heat, about 350° to 375°.
Grill chicken over indirect heat -- not directly over coals or gas burners -- turning frequently and basting with the reserved boiled marinade, for about 45 to 60 minutes. The chicken should be fork tender and juices will run clear. The temperature should register about 165 on an instant read thermometer inserted into the thickest part of the meat but not touching bone.