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Grilled Carolina-Style BBQ Chicken

  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Servings: 4
  • Course: Main Dish

These tangy barbecue chicken leg quarters are grilled to perfection in a foil packet. If you prefer a thinner barbecue sauce, reduce the simmering time until desired consistency is reached.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


  • 4 chicken leg quarters
  • 1/4 cup fresh parsley for garnish
  • Reynolds Wrap® Non-Stick Foil

For the Carolina-Style Barbecue Sauce

  • 2 cups apple cider vinegar
  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 2/3 cup yellow mustard
  • 1 tablespoon minced garlic
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt


Step 1

MAKE the Carolina-Style Barbecue Sauce: Combine vinegar, brown sugar, ketchup, mustard, garlic, onion powder and salt in medium saucepan. Bring mixture to a boil, stirring often. Reduce heat and simmer until mixture has reduced by about 1/3, about 45 minutes.

Step 2

PREHEAT grill to 400°F. Place four 12-by-10-inch sheets of Reynolds Wrap® Non-Stick Foil on your work surface with non-stick (dull) side toward food. Pour 1 cup of prepared barbecue sauce in a large bowl. Transfer the chicken leg quarters to bowl and completely cover with sauce.

Step 3

CENTER one chicken leg quarter on each sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4

TRANSFER to the grill and cook for 20 minutes. Open each packet and baste with additional barbecue sauce. Close foil packets and continue cooking on the grill for 20 more minutes, or until a meat thermometer reaches 165°F and the juices run clear.

Step 5

REMOVE from grill and let rest for 10 minutes. Garnish with fresh parsley and serve with additional barbecue sauce.

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