- 1/4 cup ketchup
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 Tbsp cider vinegar
- 2 Tbsp canola oil
- 1 Tbsp dark brown sugar
- 2 tsp Worcestershire sauce
- 2 tsp dry mustard
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cayenne
- 4 chicken leg quarters
Combine ketchup, Dijon mustard, honey, vinegar and oil in a large mixing bowl.
Stir in the brown sugar until dissolved.
Whisk in Worcestershire sauce, dry mustard, paprika, garlic and onion powders, salt and cayenne.
Place chicken legs into a sealable plastic bag. Pour in the marinade.
Squeeze out as much air as possible and seal the bag.
Turn to coat the legs and refrigerate for at least 4 hours. Turn often.
Discard excess marinade after removing legs from the bag.
Grill bone side down over medium indirect heat for 40 minutes.
For a crisper chicken place the leg quarters skin side down on direct heat for the last 10 minutes of the grilling time.
Chicken is cooked through when the juices run clear.