Grilled Chicken Leg Quarters with Tomato White Bean Salad

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Grilled Chicken Leg Quarters with Tomato White Bean Salad

Juicy grilled chicken leg quarters in a yogurt brine, served with a fresh white bean tomato salad. An easy, flavorful summer dinner for any night.

Prep Time10

Cook Time20

Brine Time30

Total Time1

Servings: people

Author: Sam Maccini

Ingredients

For the Grilled Chicken Legs

1 ¼ cup plain greek yogurt
2 tablespoon kosher salt
¼ cup water
4 bone-in, skin-on, chicken leg quarters

Tomato White Bean Salad

1 15 oz can Cannelini beans
½ cup cherry tomaotes in halves or thirds
2 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil your best!
1 ½ tbpsp finely chopped parsley
1-2 tablespoon torn basil
1 tablespoon minced or finely diced shallot
salt & pepper to taste

Instructions

Make the brine: In a mixing bowl, whisk together plain greek yogurt, salt and water. Pat the chicken legs dry with paper towels. Add them to a large ziplock bag (you may need two bags) and pour in the yogurt brine. Seal well and massage brine into chicken. Let chicken brine up to overnight or AT LEAST 30 minutes.
If brining for only 30 minutes or so, leave on the counter to brine at room temp.
Make the Tomato Salad: Add all ingredients to a bowl & toss until combined. Let marinate 30 minutes. If making ahead of time, leave tomatoes out until 30 minutes before serving.
Grill the Chicken: Lightly brush grill grates with avocado oil. Preheat your grill & set it up with two zones—one side high heat (450°F ish) for searing, the other on a medium heat for cooking (400*ish). Remove the chicken from the yogurt brine and gently shake off excess (no need to rinse).
Place chicken skin-side down on the hot side of the grill and cook for 4-5 minutes until the skin is crisp and with some char (longer if needed to get it as charred and crisp as you like). Flip and move to the cooler side. Cover and cook for another 15 minutes or so, reaches 160-165°F. Rest for 5–10 minutes before serving.
Serve with white bean tomato salad & enjoy this refreshing summer dinner.

Notes

Chicken Pieces: This recipe works exactly the same with drumsticks and chicken thighs in pieces instead of whole legs! Cooking time may be shorter so keep an eye.

You can also use boneless, skinless chicken thighs. But the "grill zones" won't apply - just cook 5 minutes or so on high heat on each side.

White Bean Salad: using chickpeas as a substitute also works if they are more your taste. This recipe is REALLY "to taste". Add more of whatever you like so that you enjoy it!

Oven method (with cast iron sear):
Preheat your oven to 450°F. Remove the chicken from the yogurt brine and gently shake off the excess (no need to rinse). Heat a large cast iron skillet with avocado oil over medium-high heat. Sear the chicken leg quarters skin-side down for about 5 minutes, until the skin is golden and crisp. Flip, then transfer the skillet to the oven. Roast for 15 minutes or until the internal temperature reaches 165°F at the thickest part. Could be 20 minutes or more depending on your oven. Let rest for 5–10 minutes before serving.

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