4 chicken leg quarters (or 2 lbs of chicken legs)
1 cup low fat buttermilk
1 lemon, juiced
2 tablespoons Brew and Feed Smoky Molasses Rub
1/2 cup Brew and Feed Smoky Molasses BBQ Sauce (See page ##)
Rinse chicken and pat dry.
Place chicken, buttermilk and lemon juice in a bowl or zip top bag.
Mix all ingredients well.
Cover and refrigerate for 2 hours or as long as overnight.
Preheat grill or oven to 450° and indirect heat.
Remove chicken from refrigerator, pat dry and season with Smoky Molasses Rub.
Grill chicken 30-40 minutes, turning occasionally.
During the last 10 minutes brush the chicken with the Smoky Molasses BBQ sauce.
Chicken is done when the internal temperature (thermometer inserted in the thigh) reads 180 degrees.
Remove from grill and allow chicken to rest 5 minutes before serving.
1 tablespoon butter
1/2 cup sweet onion, finely chopped
1 cup apple cider vinegar
1/2 cup ketchup
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 Tablespoon Brew and Feed Smoky Molasses Rub
In a medium saucepan over medium high heat, add butter and onions and cook 2-3 minutes until onions begin to soften.
Add the rest of the ingredients and let simmer for 10 minutes.
Cool and use immediately or refrigerate for up to a week.
Pair with: Porter