Dear Customers,
Everyone knows our calendar is broken up into 12 distinctive months thanks to Pope Gregory XIII who in 1582 set out to fix the deficiencies of the Julian calendar. Some of those months I absolutely love – some I’d rather do without but one is my absolute favorite! I’m speaking of the month of June and that’s for many reasons.
As a kid, June was the start of a seemingly endless summer vacation. In June, the days are longer than at any other time of the year, the weather is generally mild and sunny while a drive through the local countryside reveals scenery that is best described as “lush”!
That color associated with new fields of hay is what I enjoy most of all. Everything is still multi-colors of green unlike the brown pastures of July and August. You might be lucky enough to catch a glimpse of a couple of new-born fawns with their white speckled red summer coats.
One of my favorite things to do during the summer and particularly in the month of June is to grill out on the patio. With the prices on beef items at a seemingly all time high, it makes complete sense to grill some chicken!
Chicken Leg Quarters are a hugely popular item and are often priced less than $1 per pound on sale! If you’re not familiar with what a leg quarter is, it’s simply the chicken thigh, with the drumstick and a portion of the back attached. It’s prized for its rich flavor and juicy dark meat!
They’re easy to cook on a grill, but they’re also easy to screw up! First season your leg quarters with your favorite marinade or rub. Then, pre-heat the grill to 450°. For leg quarters you will employ both direct and indirect methods of cooking. Start by searing the chicken leg quarters over direct heat for a few minutes – on each side! Then move them to the cool side of the grill to finish cooking. It’ll probably take about 35 to 40 minutes to reach the optimum internal temperature of 165° F.
As with most grilled meats, you should let the leg quarters rest for about ten minutes before serving to retain juiciness. Why let it rest? Simple! When meat is exposed to high heat, proteins contract and this pushes the juices towards the center. Resting allows the muscle fibers to reabsorb the juices and the heat throughout, keeping the meat much moister when sliced into!