Grilled Herb Chicken Quarters

I know, I know. The title isn't exactly interesting so much as it is descriptive! But hey, I'm a no frills kind of a girl!

Now I put this together in kind of a hurry being that it was almost 7pm when I finally got around to preparing the chicken. What you will need:

*Package of 4 chicken leg quarters, skin on (best if you can get local pastured chickens, but if not opt for the best you can find)
*3/4 package Kerrygold herb and garlic butter, sliced into 1/2 tbsp pieces
*A blend of the following:

• 2 tbsp (or more - I'm a garlic fiend) granulated garlic
• 1.5 tbsp Italian seasoning blend
• 1/2 tbsp ground sage (also a sage fiend)
• 1 T black pepper
• Himalayan pink salt

***Side note: the Kerrygold herb butter is not salted, so you will need to salt to your taste. I am not a huge salt fan so I am still getting a good grasp on how much salt is enough. Last night I did not use enough, even though I salted the skin layer as well, so I need to tweak the recipe and do some better measurements!***

First, turn on your grill and get it heated up, clean the grate, etc!

Rinse your chicken and pat dry. Trim off any extra skin and fat pieces and place onto a tray. Run your fingers underneath the skin to separate the skin from the meat, creating a nice pocket.

Spoon the spice mixture onto the meat, under the skin, and rub in gently, making sure to press it into the back corners and around the edges. Take 3 or 4 slices of the butter and tuck them under the skin as well, then pull the skin taut. When all have been seasoned under the skin, take the remaining slices of butter and rub it onto the outsides of each piece. Season the skin with salt and pepper to taste.

Place on the grill and cook over medium heat for 35-40 minutes. Cooking time will vary depending on the grill. These cooked about 40 minutes on our propane grill:

And yes, they were just as delicious as they looked! Though as I said before, not enough salt =) I still have 3 left in the fridge and I can't wait for "day two" because you KNOW it only gets better as it sits overnight! Next time I do these I want to thin slice some parsnips and oven roast them, and add something else for some greenery like grilled asparagus! YUM!!!

If you don't have a grill you can bake it in your oven. I did something similar a few weeks ago, though I did not have a grill pan so they turned out okay but not as crispy as I wanted. If you do have a grill pan, I would put them in a 400* oven covered with tin foil for about 25 minutes, then pull the foil off for another 10 minutes until the skin gets crispy.

Enjoy!