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California Grilled Chicken Quarters with Apricot BBQ Sauce

Juicy grilled chicken quarters with a smoky-sweet dry rub and sticky apricot barbecue sauce, perfect for your next cookout.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 1
Course: Barbecue, Chicken, Main Course
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3 teaspoons California olive oil
  • 5 pounds chicken quarters about 5 pieces
For the Dry Rub
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons smoked paprika
  • 1 1/2 tablespoons light brown sugar packed
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper adjust to taste
For the Sauce
  • 1 cup homemade apricot barbecue sauce or your favorite store-bought brand

Method
 

Prepare the Chicken
  1. Take the chicken quarters out of the fridge and let them sit on the counter for 20 to 30 minutes to take off the chill.
  2. Meanwhile, heat your grill to medium-high, setting up both indirect and direct heat zones. Clean the grates and brush them with oil.
  3. In a small bowl, mix together all the dry rub ingredients: salt, smoked paprika, brown sugar, black pepper, onion powder, garlic powder, dried thyme, and cayenne.
  4. Pat the chicken dry with paper towels to remove extra moisture from the skin.
  5. Brush the olive oil all over the chicken skin, then sprinkle the dry rub over the chicken. Massage the rub into the meat, making sure every side is coated.
Grill the Chicken
  1. Place the chicken skin-side down on the grill over the indirect heat zone.
  2. Grill over indirect heat for 20 to 25 minutes, then flip and cook the other side for another 20 to 25 minutes.
  3. Move the chicken to the direct heat side of the grill and cook for 2 to 3 minutes per side, basting generously with the apricot barbecue sauce. If the skin starts to char, slide the chicken back to the cooler side.
  4. Check the internal temperature with an instant-read thermometer in the thickest part of the meat. Remove from the grill when it hits 165 degrees Fahrenheit.
  5. Let the chicken rest for about 5 minutes so the juices settle. Serve warm with any leftover barbecue sauce on the side.

Nutrition

Calories: 620kcalCarbohydrates: 18gProtein: 48gFat: 38gSaturated Fat: 10gCholesterol: 195mgSodium: 1280mgFiber: 2gSugar: 14g

Notes

Substitute chicken thighs or drumsticks if you prefer, adjusting cooking time as needed.
Store leftover grilled chicken in an airtight container in the fridge for up to 3 days.
Make the apricot barbecue sauce up to a week ahead and keep it chilled.
Avoid flipping the chicken too often to keep the skin crisp and the rub intact.
For extra smoky flavor, add a handful of soaked wood chips (like hickory or apple) to the coals.
Serve with grilled corn on the cob or a crisp California avocado salad.
If using a store-bought sauce, choose one with real fruit for the best sticky-sweet finish.

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