08/10/2026
Some nights, dinner needs to be more than food. It needs to be the thing that gets everybody outside, gathered around, forks in hand, talking about their day.
That’s what a plate of grilled chicken quarters does around here in the summer.
We started making these on the nights when the heat had everybody worn thin and nobody wanted to be stuck inside over a stove. Just lemon, garlic, honey, a little olive oil, and good chicken that spent its life on real pasture instead of a crowded barn. Marinate it overnight if you can plan that far ahead. Most nights, we can’t, and two hours does the job just fine.
Then it’s just the grill, some patience, and the smell of citrus and basil drifting across the yard while everybody finds their way to the table without being called twice.
That’s the whole secret. Good ingredients don’t need much help. They just need someone willing to raise them right in the first place.
We put the full recipe together for you, from marinade to internal temp to the moment you pull it off the grill and let it rest. Because the difference between a good dinner and a forgettable one is usually in the details nobody sees.
Grab a pack of our chicken leg quarters at the Moscow or Lewiston farmers market, or order online, or pickup at The New Deary Mercantile. Fire up the grill this weekend and let us know how it turns out.
To order online click here: https://app.barn2door.com/canyonviewfarmstead/all/WmMmV