Skip to Content

Oven-grilled chicken quarters

Lifestyle Section - Food

  cn_rh_Grilled_Chicken_Quarters-MWhat on earth, you may well ask, is a chicken quarter? well, if you look at the picture, you’ll see that it is the thigh and leg of a chicken, still joined together. How often do you see this particular cut of chicken in a supermarket? In my experience, not to often.

It’s most certainly something I’ve seen on a restaurant plate before, and come to think about, in days when I did eat fast food, I recall it being an option at Nando’s.

It’s a nice portion size, and it does have a good look to it, and I’m thrilled to have stumbled upon a supplier of such cuts – although if you’ve a mind to, you can always buy a whole chicken and joint it, but if you’re feeding four, that’s two chickens you’ll need to buy.

Granted, you’ll use the other cuts, but it becomes tedious because you have to complete the jointing process, then package the pieces for the freezer.

A friend recently told me about the Elgin Chicken Factory Shop, which is located in the Somerset Mall Precinct, and since the product is free-range (accepting that “free-range” is a moving target in this country), I resolved to visit it.

I was pleasantly surprised by the range of cuts available, including such things as chicken chipolata sausages, which I used recently (Chicken chipolata, spinach and egg brunch, Bolander November 12), free-range ducks and duck pieces, chicken wings in substantial quantities, and also  chicken leg quarters.

The only down side, is that all product is frozen, but that is not the end of the world.

What follows is what I call a quick summer recipe, in that it takes little physical preparation, and little attention when cooking. There’ll be more like this in the future.

Ingredients, selection and preparation

  • 4 chicken leg quarters
  • 1 red chilli: deseeded and finely sliced
  • 1 clove garlic: crushed
  • 2cm ginger: peeled and chopped
  • 1 small leek: peeled and finely sliced, green portion discarded
  • 1 tsp coarse salt
  • 4 tbsp olive oil
  • juice of one lime


Combine the salt, ginger, garlic and a tbsp of olive oil in a mortar and pestle, and grind to a paste.

Pour the balance of the olive oil and lime juice into a zip-lock bag, and add the contents of the mortar and pestle, followed by the chilli and leek.

Mix well, then add the four chicken leg quarters. Squish the marinade around in the bag, to coat each leg well.

Exclude as much air as possible, seal the bag, and place in the fridge for at least 45 minutes.

In the meantime, make the salad on which you’d like to serve the chicken leg quarters.

I used avocado pear, spring onion, rocket, olives and cucumber in a vinaigrette dressing.

Pre-heat the oven to 200°C. Place the four chicken leg quarters on a grid on an oven tray, in oven centre and grill for 30 to 45 minutes, or until the juices run clear when pierced with a sharp knife.

I you want some extra crispiness; turn on the grill for the last few minutes.

Divide the salad between four plates, and place a chicken leg quarter atop each.

Spoon over any juices that remain in the bottom of the roasting pan.


Preparation time: 60 minutes

Cooking time: ±30 minutes

Yield: 4

Written by Norman McFarlane You are reading Oven-grilled chicken quarters articles

View a complete list of the Bolander Property distribution points. Click Here...

Who's Online

We have 156 guests online