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Maybe it's my peasant tastes, but chicken leg quarters have more flavor for me,
Its the gourmet in you! I usually get the butcher to skin and bone leg quarters for me for grilling.
Breasts are so uninteresting (gawd, when did i turn into cal rick?)
have you tried a tandoori marinade for grilled chicken? you wont regret it... until you have to clean the damn grill.
Plain yoghurt lemon juice Cumin ground coriander Tumeric fenugreek (this stuff is vital for that "indian flavour") ground ginger paprika salt cayenne chili powder red food colouring (optional but it does give a pleasing effect)
you can play about with proportions to suit your taste and volume of chicken but generally 1 part of each, going easy on the cayenne.
skinned and boned chicken leg quarters, make a few slashes, prick all over with a fork to make sure the marinade penetrates. Marinade for at least one day - two is better, but no more than that.
there will be a clean up job after as the yoghurt will crust and stick to the grill, so when grilling a number of different meats, put these on last!
serve with a mint riata (mint sauce & yoghurt for a quick fix)
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