Ingredients
Method
Prepare the Grill
- Preheat your gas or charcoal grill to medium-high heat, aiming for 300-350 degrees Fahrenheit at the grate level.
Make the Rub
- In a small bowl, whisk together the kosher salt, dark soy sauce, 1 tablespoon olive oil, black pepper, granulated garlic, granulated onion, and cayenne pepper until well combined.
Season the Chicken
- Pat the chicken leg quarters dry with paper towels. Evenly apply the spice rub all over the chicken, pressing gently so it adheres. If the rub doesn't stick, lightly coat the chicken with a little extra olive oil first. Let the chicken sit at room temperature while the grill finishes preheating.
Grill the Chicken
- Brush the grill grates with a little olive oil to prevent sticking. Place the chicken legs on the grill, skin side down, and close the lid. Cook covered for about 30 minutes, flipping every 8-10 minutes and moving them around to account for hot spots and ensure even browning. The chicken is done when the skin is nicely browned and a meat thermometer inserted into the thickest part reads 180-190 degrees Fahrenheit.
Nutrition
Notes
For a milder heat, reduce cayenne to 1/4 teaspoon. For a medium kick, use 1 teaspoon; for extra heat, use 1 1/2 teaspoons or more.
If you don't have dark soy sauce, regular soy sauce plus a pinch of brown sugar works as a substitute.
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or on the grill.
This recipe is not suitable for make-ahead marinating, but the rub can be mixed up to a week in advance and stored in a sealed jar.
A common mistake is not patting the chicken dry, which prevents the rub from sticking—ensure the skin is very dry before applying.
Serve with a California-style salad of avocado, grapefruit, and arugula, or alongside roasted seasonal vegetables.