Nine times out of ten when chicken is ordered in a restaurant, a breast will arrive at the table. Where is the love for dark meat? To my mind there is no comparison between the depth of flavors of dark meat versus white meat. On top of that, chicken legs and thighs stay moister and more tender and have a greater margin of error when cooking. For those reasons most competitive barbecuers prefer to submit dark meat rather than chicken breast to trained judges. For marinating chicken it is hard to beat a traditional Italian dressing. The marinade in this recipe stays close to this philosophy while adding a fresh punch with mixed herbs. Its earthy acidic profile complements the subtle smoke flavor of the chicken; there is nothing out-of-the-bottle about it.

　　

Ingredients

serves 4 to 6

　　

Marinade

1 cup extra-virgin olive oil

　　1/2 cup fresh lemon juice

　　1 tablespoon minced garlic

　　1 3/4 teaspoons kosher salt

　　1 teaspoon black pepper

　　3/4 teaspoon cayenne pepper

　　6 tablespoons chopped fresh flat-leaf parsley leaves

　　2 tablespoons chopped fresh basil leaves

　　2 tablespoons chopped fresh oregano leaves

　　2 tablespoons chopped fresh cilantro leaves

　　6 chicken leg-thigh quarters

　　

Step 1

Mix the marinade ingredients in a small bowl and whisk until well blended. Reserve 1/2 cup of marinade for basting and then pour the remainder into a shallow dish or a resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and marinate the chicken in the refrigerator for 8 to 12 hours.

　　

Step 2

Build a fire (wood or a combination of charcoal and wood) for indirect cooking. When the temperature is approximately 300°F, remove the chicken from the marinade and place on the grill, skin side up, away from the coals. Cook for 45 minutes, then flip the chicken, baste with the reserved marinade, and cook for an additional 45 minutes, or until the internal temperature reaches 175°F.

　　

pitmaster’s tip

Step 3

A plastic sealable freezer bag is your best option for marinating foods. These bags are nonreactive and mess free. Place the food and marinade into the bag, press to remove air, and seal tight. Place the bag into a bowl or on a rimmed plate just in case of leaks and put it in the refrigerator. No flipping and turning are required. Better yet, there is no cleanup.

　　

Cooking Method

Step 4

Indirect heat

　　

Suggested Wood

Step 5

Hickory, Oak

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.