Lemon Pepper BBQ Chicken!

-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!