Grilled Chicken Print this recipe

Ingredients

• ½ cup Kosher salt
• ¾ cup Spanish paprika
• 1 ½ cup brown sugar
• 1 cup Redwood Creek Chardonnay
• 1 ounce hickory smoke salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon roasted ground ginger Rub
• 2 cups chicken broth
• 2/3 cup black pepper
• 4 Chicken leg quarters
• 5 tablespoon garlic powder
• 5 tablespoon onion powder

Instructions

1. 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.
2. Refrigerate for 4-6 hours. Flip bag every half hour to an hour.
3. 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.
4. Chicken should be grilled until internal temp reaches 165 degrees.
5. This Chicken is good with just the rub or you can add Redwood Creek California BBQ Sauce to the finished product.

Credit

1. Redwood Creek Winery