Lemon Pepper BBQ Chicken!
Print Recipe
Print Recipe
Today I make some direct heat BBQ chicken with homemade lemon pepper rub on the Chud Box. This was an easy classic weeknight meal cook. Buttery, savory & lemony! Definitely recommend giving this one a try!
- Chicken leg quarters, bone-in, skin-on
- Lemon Pepper Rub (see below)
- Lemon Pepper Butter (see below)
For the Lemon Pepper Rub:
- 8 tablespoons black pepper
- 5 tablespoons dried lemon peel powder (see instructions)
- 4 tablespoons kosher salt
- 2 tablespoons granulated garlic
- 1/2 teaspoon citric acid (adjust to taste)
For the Lemon Pepper Butter:
- 2 sticks unsalted butter
- 3 tablespoons lemon pepper rub
-Take your chicken legs and pat em dryyy.. Set them aside while you make your lemon pepper rub.
-To make lemon powder, peel your lemons and lay the peels on a wire rack. Dry them out either in a dehydrator for 24 hours or in your oven on the lowest setting until fully dehydrated. Once dried, blend the peels into a fine powder using a blender or spice grinder.
-Mix together the pepper, salt, garlic, lemon peel powder, and citric acid. Taste the blend and adjust with more lemon or salt as needed.
-Coat the chicken leg quarters generously with the rub, making sure every surface is covered.
-Fire up the pit. 250–300°F. Place the chicken bone-side down on the grill grates.
-Let the chicken cook for about an hour. Then flip the pieces and continue to cook until the internal temperature reaches about 180°F and the skin becomes crispy.
-While the chicken cooks, make your lemon pepper butter. In a saucepan, melt the butter and bring it to a gentle boil. Let it bubble for 3–4 minutes, then stir in the lemon pepper rub. Remove from heat.
-During the last 10 minutes of cooking, begin mopping the chicken with the lemon pepper butter. Repeat periodically until the skin is golden and crisp.
-Remove the chicken from the grill and let it rest for a few minutes before serving.
-Enjoy!
