5 from 1 vote
Prep Time
10 mins
Cook Time
30 mins
Chill Time
2 hrs
Total Time
2 hrs 40 mins

When it comes to making dinner, lets be honest, the easier it is the better. This BBQ chicken quarters with quinoa and salad makes the perfect grilled meal any time of the year. Bound to be a meal you will make over and over. Turn on the grill and lets get cooking.

Course: Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 servings
Author: Lena Gladstone
  • 4 chicken leg quarters
  • 1/2 cup Memphis inspired BBQ sauce
  • 1/2 cup Carolina inspired BBQ
  • chives or green onions for garnish
  • 2 cups tri-colored quinoa
  • 4 cups chicken stock
Tomato Salad
  • 4-5 medium tomatoes
  • 1/4 sweet onion
  • 2 tbsp fresh chives or green onions
  • 2 tbsp extra virgin olive oil
  • sea salt, to taste
  1. Mix both BBQ sauces in a bowl. Place chicken into a shallow dish, generously brush on BBQ sauces with a pastry brush. Cover and let sit in the refrigerator for at least two hours, over night is even better.

  2. Heat grill to 350F. Add chicken, don't discard the sauce that's leftover in the dish, use it to baste the chicken. Baste chicken with pastry brush every 10 minutes until inner chicken temperature reads 165 F. Flip each time you baste it.

  3. Cook quinoa according to the package. Mine cooked covered in about 15 minutes or until the stock has been absorbed and quinoa is translucent.

  4. To make the salad, cut your tomatoes in half, then quarter them ad place into a dish. Slice the sweet onion really thin, add with tomatoes. Salt, oil and toss. Sprinkle with chopped chives or green onions.

  5. That's it, so simple.