Ingredients
Equipment
Method
- Rub the chicken with the garlic salt & pepper all over and under skin.
- Place chicken into a ziploc bag or large mixing bowl, and add the tequila, lime juice and beer. Place in the refrigerator and let marinate at least 30 minutes, or up to an hour. Bring to room temperature before cooking.
- Preheat the grill to medium-high heat, about 365°F.
- Sear chicken over direct heat for 2-4 minutes per side.
- Move chicken over indirect heat and continue grilling for about 35-45 minutes, depending on size.
- Check the temperature of the chicken with a meat thermometer, looking to reach 155°F.
- Baste both sides of the chicken with the BBQ sauce and continue to cook for 5-8 minutes, or until internal temperature reaches 165°F.
- Remove chicken from the grill and allow to rest for 5 minutes.
- Brush remaining sauce on top of chicken. Garnish with cilantro and serve with your favorite side. Enjoy.
Nutrition
Notes
- Season under the skin first — Garlic salt and pepper go on before the marinade, not after. Push seasoning under the skin so it contacts the meat directly and penetrates during the soak.
- Two-zone heat is non-negotiable — Direct heat builds the crust. Indirect heat finishes the cook. Without the two-zone setup, you'll burn the outside while the inside stays underdone.
- Baste at 155°F, not earlier — The sugars in BBQ sauce scorch fast over live heat. Wait until the chicken is nearly done before applying the glaze, then give it 5-8 minutes to caramelize and set.
- Bring the chicken to room temperature before grilling — Cold chicken straight from the refrigerator cooks unevenly. Pull it out while the grill preheats.
- Use fresh lime juice — Bottled lime juice is flat. Fresh lime cuts through the richness of the BBQ sauce and gives the marinade its edge. One lime gets you close to the 1/4 cup the recipe calls for.
- Rest before cutting — Five minutes off the grill lets the juices redistribute. Cut too early and they run onto the board instead of staying in the meat.
- Cilantro lime rice and black beans are the natural pairing — the acid in the rice mirrors the lime in the marinade, and the beans balance the richness of the leg quarters.
- Grilled corn works alongside, either on the cob or cut off and tossed with lime and cotija. If you're keeping it simple, put out lime wedges and extra BBQ sauce and let people build their own plate.
- For a fuller spread, a quick chopped avocado salad with red onion and cilantro takes about five minutes and cuts through the BBQ glaze cleanly. Lime juice and salt are all the dressing it needs.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The BBQ glaze holds up well and reheats without getting rubbery.
- To reheat, place the chicken in a 350°F oven for 10-12 minutes uncovered. Cover with foil if you want to trap moisture, then pull the foil for the last 2-3 minutes to re-crisp the skin. Microwave works in a pinch but you'll lose the texture on the exterior.
- Leftover chicken pulls off the bone cleanly. Use it in tacos, on top of rice, or chopped into a quick grain bowl.