Barbecued Chicken Quarters

4 chicken thigh-drumstick quarters (about 31/2 pounds, see note)

4 teaspoons vegetable oil, or as needed

Salt and black pepper, to taste

½

teaspoon dried basil

½

teaspoon dried thyme

Apple-cider vinegar, for basting (about 1/3 cup)

⅓

-½

cup barbecue sauce, such as Fred's Red, recipe follows (see note)

Turn on a gas grill to medium-low (300 degrees to 325 degrees).

Meanwhile, dry chicken well with paper towels. Rub chicken with oil, enough to coat lightly, using additional as needed. (Be sure to sanitize any surfaces touched by raw chicken and wash hands thoroughly.) Sprinkle chicken lightly with salt, pepper, basil and thyme.

Place chicken on heated grill, meaty side down, and cook (always uncovered) for 10 minutes. Turn, baste with vinegar, and cook 10 minutes more. Continue to cook, turning and basting with vinegar every 5-7 minutes, about 20-25 minutes more.

To finish chicken: Continue to cook 10 minutes more or until done, but now baste with barbecue sauce instead of vinegar, turning and coating the chicken well. (Chicken is usually done in 45-50 minutes total grilling time, but continue to cook until no longer pink in the center and juices run clear, and an internal temperature in the thickest part of the drumstick registers 170 degrees.) Remove from the grill, and serve.

Serves four.

Cook's note: Use chicken with skin and bones for this recipe to maintain moisture and attractive presentation. To reduce fat, do not eat the skin or visible fat. All drumsticks or all thighs could be used. Any commercial barbecue sauce you like can be used instead of Fred's Red. Recipe is easily doubled.

@Recipe nutrition:Nutrition values per serving: 485 calories (50 percent from fat), 26.5 g fat (7 g saturated), 5.5 g carbohydrates, trace amount fiber, 53 g protein, 178 mg cholesterol, 327 sodium.