Big Kahuna Chicken Quarters

Submitted by Charlie (Chattanooga, TN)


  • 1 can of beer
  • ¾ cup of salt (sea or kosher)
  • 1 quart Hot water
  • 2 quarts Cold water
  • 2 Bay leaves
  • 1 Small onion (quartered)
  • 2 Cloves
  • 3 Cloves of garlic (peeled & gently crushed)
  • 8 Peppercorns
  • 6-10 chicken quarters
  • 1 stick melted butter
  • BKW original gourmet seasoning



  1. Add ¾ cup of salt and 1 quart of hot water to the pot with the beer and whisk until the salt dissolves.
  2. Whisk in the cold water.
  3. Pin the bay leaves to 2 of the onion quarters and pin the 2 cloves to the other 2 onion quarters and add to the pot.
  4. Add the garlic and the peppercorns.
  5. Let the brine cool to room temperature.


  1. Remove chicken quarters from package and rinse thoroughly under cold water.
  2. Blot the quarters dry with paper towels.
  3. Add the chicken to the brine and allow marinating for 4-6 hours in the refrigerator.
  4. Place a plate on top of the chicken to keep it submerged in the brine.
  5. Remove the chicken from the brine once you have allowed it to marinate for your desired time.
  6. Blot the chicken dry with paper towels.
  7. Brush the chicken quarters with some of the melted butter.
  8. Sprinkle the outside of the chicken quarters lightly with BKW seasoning.
  9. Add approximately 2 tbsp of BKW seasoning to the remaining melted butter to be used while grilling.


  1. Prepare your grill for direct grilling.
  2. Cook the chicken quarters at medium – high heat turning them every 10 minutes.
  3. Brush on the BKW/butter mixture with each turn of the chicken.
  4. Cook for approximately 60 minutes or until the chicken reaches an internal temperature of 180 degrees.