Looking for an easy and delicious grilled chicken leg quarters recipe? These grilled chicken quarters are wonderfully flavorful and really easy to make. Seasoned with a simple spice mix and brushed with a homemade bbq sauce, these grilled chicken leg quarters will be the star of your next cookout!
Do you love the extra flavorful thigh and leg meat when grilling chicken? These grilled chicken leg quarters are an amazing option when firing up your grill this summer.
Chicken leg and thigh quarters are a great economical option, as they are typically priced well below boneless, skinless breasts and thighs. In this post, I’ll go through how to prep chicken quarters for grilling, what to season them with, as well as options for sauces and sides for serving.
What do I need to make grilled chicken quarters?
- Bone-in chicken thigh/leg quarters – these can be found in most grocery store meat sections where the chicken is sold. You can also check in with the butcher to see if quarters are available.
- Olive oil – this is needed for brushing before adding the seasoning.
- Barbecue sauce – I used my homemade honey barbecue sauce for this recipe and it did NOT disappoint. It’s fantastic on chicken as well as pork. It time is tight, feel free to use your preferred bottled sauce.
Chicken seasoning – this seasoning mix is fantastic on all cuts of chicken. I also use it on my Air Fryer Drumsticks recipe.
- Paprika
- Onion Powder
- Garlic Salt
- Cumin
- Ground Pepper
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
Optional Quick Brine for Extra Juicy Results!
If you’re looking for a super crispy, tender chicken thigh, consider soaking your chicken in a basic salt water brine. To do this add 1 cup of kosher salt and 1/2 cup of sugar to 1 gallon of water. Bring the liquid to a simmer to dissolve the salt and sugar. Let the liquid cool completely. Once cool, add your chicken quarters and refrigerate 2-4 hours. The bring will give you amazingly flavorful, tender chicken. If you love a delicious brine recipe, try my super popular Apple Cider Turkey Brine, which can also be used for chicken.
How do I make grilled chicken leg quarters?
When prepping chicken quarters for grilling, you’ll want to do a few things before placing the chicken on the grill.
First, trim off any excess skin and fat that is on the quarters. Quarters will tend to have extra skin – feel free to trim what may be hanging off the sides, but leave some skin on to protect the meat. This will help keep the meat juicy when cooking.
How do I get crispy skin on grilled chicken leg quarters?
Once the quarters have been trimmed, pat dry with paper towels and let the chicken chill in the refrigerator for 1-2 hours. Just before grilling, brush with olive oil and season. The olive oil will not only help the seasoning stick to the chicken, but will also help prevent the chicken from sticking to the grill grates.
What do I season chicken quarters with?
A simple homemade mix of spices is all you need to season chicken quarters. A mix of paprika, onion powder, garlic salt, cumin and ground pepper mixed together. Sprinkle the seasoning mix over the top of the chicken before placing it on the hot grill.
Another way to get extra crispy skin is to add baking powder to the dry rub seasoning. Add about 1 teaspoon (ideally about a 1:4 ratio). This will help draw out any moisture and create an ultra crispy skin.
Can I use a marinade instead of a dry rub on chicken leg quarters?
You can definitely marinate chicken leg quarters instead of seasoning with a dry rub. Marinades are an excellent way to infuse flavor and keep the meat tender and juicy. Try our Italian Chicken Marinade, Lemon Pepper Marinade or Brown Sugar Balsamic Marinade which are all excellent for chicken quarters.
Direct Heat vs. Indirect Heat: which is better for chicken quarters
Most gas grills have at least three burners. Once your grill has reached 400 degrees, turn your center burner to a medium-low setting while keeping the outer burners on high. This technique allows to keep the temperature consistent while allowing the chicken to cook on indirect heat.
Start by searing the chicken skin-side down for 3-4 minutes. Then turn to sear the opposite side for another 3-4 minutes. Turn again and cook for 6-8 minutes on each side. This will help prevent flare-ups, allow the skin to cook crisply without burning and allow the meat to cook evenly. Another way to prevent flare-ups is to trim off any excess fat or skin that is loose. Fat tends to burn quickly and cause flair-ups.
Gas Grill, Charcoal Grill & Pellet Grill: Cooking Temps
- Cooking with a Gas Grill: Preheat the grill to 400 degrees, and reduce the center burner(s) to medium-low heat. This allows the chicken to cook evenly without the skin from burning. Keep the lid closed to keep the temperature consistent. Total cooking time will be around 20 minutes depending on thickness of the quarters.
- Charcoal Grilled Chicken Quarters: Arrange coals to one side of the grill, and target the temperature to 375 degrees grate temp. Keep the lid closed to keep the temperature consistent. Total cook time will be longer – about 40-55 minutes, depending on the thickness of the quarters.
- Pellet Grilled Chicken Quarters: For best results for juicy meat and crispy skin, keep your pellet grill temp consistent at 375 degrees. Bone-in chicken quarters on a pellet grill at 375°F (190°C) typically take 45 to 60 minutes to cook thoroughly, reaching a crispy skin and an internal temperature of at least 165°F–175°F.
How do I know when grilled chicken quarters are done?
Typically, bone-in chicken leg quarters will take longer to grill than boneless chicken. Chicken quarters will need approximately 8-10 minutes per side at 400 degrees, for a total of 20 minutes. For best results, use an instant-read digital meat thermometer.
Thermapen ONE Instant Read Digital Thermometer
This is my go-to tool for grilling and roasting! With a Thermapen there’s no guessing if or when the meat is done. The precise temperature will provide you with meat that is perfectly cooked, juicy and delicious EVERY time!
Ingredient Substitutions and Recommendations:
- Avocado oil – feel free to swap in avocado oil for olive oil. Avocado oil is fantastic for grilling, as it has a much higher smoke-point and can handle the higher temperatures of the grill.
- Seasoning – I really love the quick homemade seasoning mix that is in the recipe below. However, feel free to use your preferred pre-packaged chicken seasoning.
- Sauce – I’ve included my Homemade Honey Barbecue Sauce, for this recipe. However, feel free to change-up the flavor profile with a different sauce. (I’ve listed a few sauce options below.)
Love a great homemade BBQ sauce? Check out these other barbecue sauce recipes:
- Carolina Gold BBQ Sauce
- Smoky Chipotle BBQ Sauce
- 15 Minute Easy BBQ Sauce with Ketchup from Hot Pan Kitchen
Frequently asked questions about grilling chicken leg quarters:
When grilling chicken leg quarters, flip approximately 8-10 minutes after first placing on the grill. Flipping the chicken to cook on the opposite side will help the chicken cook evenly.
Begin grilling chicken quarters by placing the chicken skin-side down. After the quarters cook for 8-10 minutes, turn the chicken over so the meat cooks evenly.
Chicken leg quarters will need approximately 10 minutes per side (20 minutes total) on a grill that has been heated to 400° degrees. For best results, use an instant-read digital meat thermometer. The internal temperature of bone-in chicken quarters needs to reach 165° degrees.
For best results, grill the chicken leg quarters with the lid closed. This will help keep heat in and the meat will cook more evenly.
For a gas grill you want to keep the temperature consistent at 400° degrees. For charcoal and pellet grills the ideal temperature will be 375°F.
Brining is an excellent way to add flavor to the chicken meat, keeping it tender and juicy. The down side is that is requires some planning ahead. To make a simple salt water brine, add 1 cup of kosher salt and 1/2 cup of sugar to 1 gallon of water. Bring the liquid to a simmer to dissolve the salt and sugar. Let the liquid cool completely. Once cool, add your chicken quarters and refrigerate, submerged in the brine for 2-4 hours.
Once the quarters have been trimmed of any excess skin and fat, pat dry with paper towels and let the chicken chill in the refrigerator for 1-2 hours. Just before grilling, brush with olive oil and season. The olive oil will not only help the seasoning stick to the chicken, but will also help prevent the chicken from sticking to the grill grates.
What should I serve with BBQ chicken quarters?
BBQ chicken is fantastic served with corn on the cob, fresh watermelon, pasta salads, potato salad, baked beans, and numerous other sides. Here are some of our favorite side dishes that go with bbq chicken:
- Classic Macaroni Salad
- Calico Beans Recipe with Bacon
- Deviled Egg Potato Salad
- Bacon Ranch Pasta Salad
- Italian Tortellini Salad
- Zesty Italian Pasta Salad
- Cucumber Tomato Avocado Salad
How to store and reheat grilled chicken
For best results, store any leftover chicken in the refrigerator, in an airtight container with a tight fitting lid. Kept refrigerated your chicken will keep for up to 4 days.
For best flavor and texture, I recommend reheating in the oven or air fryer. Preheat your oven to 300 degrees, placing your chicken on a rimmed sheet pan, covered with foil. Add in a splash of water to create a small amount of steam. This will keep the chicken from drying out. Heat for 15-20 minutes in the oven. To reheat in the airfryer, preheat to 325 degrees, and place chicken in basket with liner. Heat the chicken for 7-10 minutes or until completely heated through.
If you loved this grilled chicken recipe, check out some of our other similar recipes:
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Grilled Chicken Leg Quarters – BBQ Seasoning + Easy Sauce
Equipment
- Sauce Brush This silicone sauce brush is fantastic for BBQ sauce!
Ingredients
- 2.5 lbs. bone-in chicken quarters leg and thigh, about 4 quarters
- 2 tablespoons olive oil
- 1/2 cup barbecue sauce divided
Dry Rub Chicken Seasoning:
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground pepper
Instructions
- Preheat gas or charcoal grill. Ideal cooking temperature is approximately 400 degrees.
- Place chicken quarters on a sheet pan or shallow baking dish. Prepare chicken quarters by trimming off any excess skin or fat that is hanging off. Feel free to leave the majority of the skin on, as this will help keep the meat tender and juicy.
- Pat chicken quarters dry with paper towels. Drizzle the olive oil over the chicken, coating all sides.
- In a small bowl, mix together the seasoning: paprika, onion powder, garlic salt, cumin and pepper. Stir together well to combine. Sprinkle the seasoning over all sides of the chicken.
- Once grill is hot, place the seasoned chicken on the grill skin-side down. Cook for approximately 10 minutes at 400 degrees, with the grill lid closed. After 10 minutes, flip the chicken and cook on the other side. Brush the chicken with 1/4 cup of the barbecue sauce. Let cook for another 10 minutes with the lid closed.
- To test for doneness, use an instant read digital thermometer to be sure the chicken reaches an internal temperature of 165+ degrees. Once it cooks to temperature, it is save to remove from the grill. Let the chicken rest for 10 minutes before serving with the remained of sauce.
Notes
Nutrition
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