Grilled Chicken Leg Quarters are a budget-friendly, flavorful, and juicy option for any backyard barbecue. Cooking them on the grill ensures crispy skin and tender, smoky meat infused with delicious seasonings. Whether you use a simple dry rub or a tangy marinade, these leg quarters are guaranteed to be a hit at your next cookout!
Why You’ll Love This Recipe
- Juicy and flavorful – The dark meat stays tender and moist while the skin gets crispy.
- Easy to make – Minimal prep and simple grilling steps make this a hassle-free meal.
- Budget-friendly – Chicken leg quarters are an affordable cut that feeds a crowd.
- Great for meal prep – Leftovers reheat well for easy lunches and dinners.
- Customizable – Use different marinades, rubs, or sauces to change up the flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Chicken leg quarters
- Olive oil
For the Dry Rub:
- Paprika (smoked or regular)
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Cayenne pepper (optional for heat)
- Dried thyme
Optional Marinade:
- Soy sauce
- Lemon juice
- Honey
- Dijon mustard
- Minced garlic
Directions
Step 1: Prep the Chicken
- Pat dry – Use paper towels to dry the chicken leg quarters, which helps the skin get crispy.
- Coat with oil – Rub each leg quarter with olive oil to help the seasoning stick.
- Season generously – Mix the dry rub ingredients and coat the chicken evenly. If marinating, whisk the marinade ingredients together and let the chicken soak for at least 2 hours (or overnight for best flavor).
Step 2: Preheat the Grill
- Set up the grill – Preheat your grill to medium-high heat (375–400°F). If using a charcoal grill, set up a two-zone fire so you can cook over indirect heat first.
Step 3: Grill the Chicken
- Start with indirect heat – Place the leg quarters skin-side up on the cooler side of the grill. Cover and cook for 30–35 minutes, flipping once.
- Finish over direct heat – Move the chicken to the hotter side of the grill and cook for 5–7 minutes per side until the skin is crispy and golden brown.
- Check for doneness – Use a meat thermometer to ensure the internal temperature reaches 175–185°F (dark meat is best when cooked beyond 165°F for tenderness).
Step 4: Rest and Serve
- Let the chicken rest – Remove from the grill and let it rest for 5 minutes to lock in juices.
- Serve and enjoy – Pair with your favorite sides like coleslaw, grilled vegetables, or cornbread.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes (plus marinating time if using)
- Cook Time: 40–45 minutes
- Total Time: 50–55 minutes (plus marinating if applicable)
Variations
- BBQ Glazed Chicken – Brush with barbecue sauce in the last 10 minutes of grilling.
- Lemon Herb Chicken – Swap the dry rub for a mix of lemon zest, garlic, and fresh herbs.
- Spicy Cajun Chicken – Use a Cajun seasoning blend and add extra cayenne.
- Asian-Inspired – Marinate in soy sauce, ginger, and honey for a sweet-savory kick.
- Garlic Butter Finish – Melt butter with garlic and brush over the chicken before serving.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 300°F for 10–15 minutes or on the grill for a few minutes.
- Freezing: Freeze cooked chicken in a sealed container for up to 3 months. Thaw overnight before reheating.
FAQs
What’s the best way to get crispy skin?
Cooking over indirect heat first and finishing with high heat crisps up the skin without burning it.
How long should I marinate the chicken?
At least 2 hours, but overnight is best for deeper flavor.
Can I use boneless chicken?
Yes, but boneless chicken cooks much faster. Adjust the grilling time to about 15–20 minutes.
What’s the ideal internal temperature for chicken leg quarters?
175–185°F for the juiciest results. Dark meat is best when cooked past 165°F.
Can I cook this in the oven instead?
Yes! Bake at 400°F for about 40–45 minutes, then broil for a few minutes to crisp the skin.
What wood pellets should I use for smoking on a Traeger?
Hickory, oak, or mesquite add great smoky depth to the chicken.
How do I prevent the chicken from drying out?
Don’t overcook it! Also, marinating and cooking over indirect heat first help retain moisture.
Can I make this recipe spicy?
Yes! Add extra cayenne pepper or brush with a spicy hot sauce before grilling.
What are good side dishes for grilled chicken leg quarters?
Try grilled corn, mac and cheese, roasted potatoes, or a fresh salad.
Can I grill frozen chicken?
It’s best to thaw it first for even cooking, but in a pinch, grill frozen chicken over indirect heat for 60–75 minutes, then finish over direct heat.
Conclusion
Grilled Chicken Leg Quarters are an easy, flavorful, and affordable meal perfect for any occasion. With crispy skin, juicy meat, and endless seasoning options, this recipe is a must-try for grill lovers. Fire up your grill and enjoy this smoky, delicious dish today!
PrintGrilled Chicken Leg Quarters
These Grilled Chicken Leg Quarters are juicy, smoky, and full of flavor. Seasoned with a simple dry rub or marinated for extra taste, they are grilled to crispy, golden perfection over direct and indirect heat. Perfect for backyard BBQs, weeknight dinners, or meal prep!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American, BBQ
Ingredients
For the Chicken:
- 4 chicken leg quarters (thigh & drumstick attached)
- 2 tbsp olive oil
For the Dry Rub:
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp dried oregano or thyme
For the Optional Marinade:
- ¼ cup olive oil
- ¼ cup lemon juice (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tbsp soy sauce or Worcestershire sauce
- 1 tsp honey or brown sugar
Instructions
1. Prep the Chicken:
- Pat the chicken leg quarters dry with paper towels.
- If using the marinade, mix all ingredients in a bowl, place the chicken in a zip-top bag, and marinate for 1-4 hours in the fridge.
- If skipping the marinade, brush the chicken with olive oil and coat evenly with the dry rub.
2. Preheat the Grill:
- For gas grills: Preheat one side to medium-high heat (400°F) and leave the other side on low.
- For charcoal grills: Arrange hot coals on one side for indirect cooking.
3. Sear the Chicken (Direct Heat):
- Place the chicken skin-side down over direct heat and sear for 5-7 minutes until golden and crispy.
- Flip and sear the other side for 5 minutes.
4. Move to Indirect Heat & Cook:
- Move the chicken to the cooler side of the grill.
- Close the lid and cook for 30-40 minutes, flipping occasionally, until the internal temperature reaches 175-185°F.
5. Rest & Serve:
- Remove from the grill and let rest for 5-10 minutes before serving.
- Serve with BBQ sauce, chimichurri, or a squeeze of fresh lemon.
Notes
- Crispier skin tip: Let the chicken sit uncovered in the fridge for 1 hour before grilling to dry out the skin.
- Want it saucy? Brush with BBQ sauce during the last 5 minutes of grilling.
- Leftovers? Shred the meat for tacos, salads, or sandwiches!