Grilled chicken leg quarters with asparagus

Main Dish
4 servings
10 min
25 min
Grilled chicken leg quarters served with asparagus with Italian dressing.


Number of serving: 4
4 Pcs Chicken leg quarters

2 Asparagus bunch, blanched

Italian Salad Dressing (You can also use the store bought dressing)

1/2 Cup Barbeque Sauce

3 Tbsp olive oil

1 Tbsp garlic, minced

1/2 Tsp black pepper

1/2 Tsp dried basil

1 Tsp sugar

For the Dressing:

1/4 cup olive oil

1/4 cup cider vinegar

2 tablespoons water

1 teaspoon minced garlic

2 teaspoons sugar

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 teaspoon grated parmesan cheese


  • For basting:

    In a saucepan, heat oil, add and saute garlic, add barbeque sauce. Stir constantly. Add sugar, stir until it completely dissolves. Add black pepper and basil. Set aside.
  • For the Italian Dressing:

    Mix everything in a bowl, and put the remaining Italian dressing in a container. Refrigerate.
  • Place leg quarters in a preheated grill, brush with basting mixture every 6 minutes, both sides. Do this 3x until cooked.
  • Blanch the asparagus briefly and set aside. Drizzle with the Italian dressing and serve together with the grilled leg quarters.




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