To marinate

In a large bowl (I use a liquid measuring cup), combine the marinade ingredients. Stir until the brown sugar is dissolved. Reserve ½ cup and set aside.

In a large zip-top bag (or several, as needed), place the chicken leg quarters. Add the marinade. Try to remove as much of the air from the bag before sealing. Massage the bag to coat the chicken.

Refrigerate the chicken for at least 4 hours or overnight, flipping the bag and lightly massaging the chicken a few times.

To cook

Prepare your grill by heating coals to medium (you should be able to hold your hand for 5-7 seconds, 5″ from the coals). Coat the grill with cooking spray and allow to heat for 5 minutes.

Place the chicken on the grill and cover. Cook for 25-30 minutes, flipping the chicken every 5 minutes. Lightly brush the chicken with the reserved marinade with each turn (do not use the marinade that held the raw chicken). Chicken should be cooked to an internal temperature of 170 degrees F. When you cut the legs at the joint, you shouldn’t see any blood and the juices should run clear.