Ingredients

8 Chicken Leg Quarters

1/4 cup olive oil

3 Tablespoons Killer Hogs AP Seasoning

3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)

1 teaspoon dried parsley

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 stick butter melted

1–2 lemons halved

1 bottle Mississippi White Sauce

Directions

Step 1)Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.

Step 2)Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.

Step 3)Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.

Step 4)Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.

Step 5)Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.

Step 6)Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.

Step 7)Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).

Step 8)Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce