Grilled Chicken

4 Chicken leg quarters
2 Cup Chicken broth
1 Cup Redwood Creek Chardonnay
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp Roasted ground ginger

5 Tbsp Garlic Powder
5 Tbsp Onion Powder
½ Cup Kosher salt
⅔ Cup Black pepper
¾ Cup Spanish paprika
1 ½ Cup Brown Sugar
1 Ounce Hickory Smoke Salt

In a large bowl combine broth, wine, garlic, onion powder, black pepper and ginger. Whisk together until well blended. Place leg quarters into a gallon size zip lock bag then add broth mixture. Refrigerate for 4-6 hours. Flip bag every half hour to an hour.

When chicken is done marinating place on a plate, sprinkle the rub on the chicken and let set for a few minutes before you grill.

Chicken should be grilled until internal temp reaches 165 degrees

This Chicken is good with just the rub or you can add Redwood Creek California BBQ Sauce to the finished product.

Prep time: 15 min. Cook time: 30-40 min. Serves: 4 people

Recipe courtesy of grilling pros and Redwood Creek enthusiasts, Mike and Christine Peters.

Pairs Well With: