Grilled BBQ chicken leg quarters are my go-to for feeding a crowd on a budget. They stay juicy and flavorful, especially when you add a simple dry rub before grilling and get extra crispy skin. They’re perfect for backyard cookouts or easy weeknight dinners when you want something satisfying without much fuss.
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Table of contents
Easy Grilled Chicken Leg Quarters
Chicken leg quarters are one of the best values at the grocery store. They’re much more forgiving than other cuts and have so much more flavor. With crispy skin and tender meat that pulls right off the bone, they’re great for feeding groups or meal prepping for the week ahead.
What You’ll Need to Cook
For The Chicken:
- Chicken Leg Quarters
- Olive Oil
For The Spice Rub:
- Brown Sugar
- Paprika
- Garlic Powder
- Onion Powder
- Dried Thyme
- Salt
- Black Pepper
- Cayenne Pepper
- Dried Oregano
Store-Bought Rub Option: If you prefer using store-bought barbecue rub instead of making your own, use approximately three tablespoons of your favorite commercial rub for four chicken quarters.
Ingredient Substitute
Paprika Substitutions: Chili powder can replace paprika for a spicier kick, though use only half the amount initially. Chipotle powder adds heat and smokiness if you enjoy bold flavors. Sweet red pepper flakes ground in a spice grinder work as an emergency substitute, though the flavor will be more intense.
How to Make Grilled Chicken Quarters
Step 1: Prepare the Chicken
Remove your chicken quarters from the refrigerator 30 minutes before cooking to allow them to come closer to room temperature. Pat each quarter completely dry with paper towels, paying special attention to the skin surface and any crevices where moisture might hide.
This drying step is crucial for achieving crispy skin, as any remaining moisture will create steam during cooking and prevent proper browning.
Step 2: Apply the Spice Rub
Combine all dry ingredients in a small bowl, whisking thoroughly to eliminate any lumps and ensure even distribution. The brown sugar should be well incorporated with the other spices to prevent clumping during application.
Brush each quarter lightly with olive oil, ensuring even coverage on both sides. The oil helps the spice rub adhere while promoting even browning and preventing the spices from burning during the initial searing phase.
Season each chicken quarter with the spice mixture, using your hands to massage the rub into the skin and meat. Don’t forget to season the underside and work the rub into any natural crevices.
Allow the seasoned chicken to rest for 10-15 minutes while your grill preheats, giving the salt time to begin drawing out moisture and the spices time to adhere properly.
Step 3: Set Up Your Grill for Indirect Cooking
Preheat your grill to medium heat, aiming for a temperature between 325-350°F. Set up a two-zone cooking area by lighting only one side of a gas grill or banking coals to one side of a charcoal grill. This indirect cooking method prevents flare-ups from the chicken fat while ensuring even cooking throughout the thick quarters.
Clean and oil your grill grates to prevent sticking. Position a drip pan under the cooler side of the grill to catch any drippings and prevent flare-ups when you move the chicken to direct heat later.
Step 4: Cook Using Indirect Heat, Then Finish Over Direct Heat
Place chicken quarters skin-side up on the cooler side of the grill, ensuring they’re not directly over the heat source. Close the lid and maintain a steady temperature for 30-35 minutes.
Resist the urge to flip or move the chicken during this phase, as consistent heat circulation is essential for even cooking. The chicken should begin developing a golden color, and you’ll notice the skin starting to render its fat.
After 30-35 minutes, carefully flip each quarter so the skin side faces down. Move the chicken to the direct heat side of your grill for the final crisping phase. This step requires attention, as the skin can go from perfectly crispy to burnt quickly.
Cook skin-side down for 10-15 minutes, rotating pieces as needed to achieve even browning. You’re looking for deep golden-brown color and crispy texture. The internal temperature should reach 165°F when measured at the thickest part of the thigh, away from the bone.
Step 5: Rest and Serve
Remove chicken quarters from the grill and place on a clean platter. Tent loosely with foil and allow to rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
Use an instant-read thermometer to verify that the internal temperature has reached 165°F at the thickest part of the thigh, away from the bone.
How To Store Leftovers and Reheat
Allow grilled chicken quarters to cool completely at room temperature for 2 hours before refrigerating.
Store cooled chicken quarters in airtight containers or wrap tightly in aluminum foil before placing in the refrigerator. Properly stored grilled chicken quarters will maintain their quality for up to 3 days in the fridge.
For longer storage, wrap individual quarters in freezer paper or heavy-duty aluminum foil and freeze for up to 2 months.
To reheat refrigerated chicken, preheat your oven to 350°F and place quarters on a baking sheet lined with parchment paper. Cover loosely with foil and heat for 12-15 minutes, removing the foil for the last 3-4 minutes to re-crisp the skin. Alternatively, reheat on a grill over medium-low heat for 6-8 minutes, turning once halfway through.
When reheating frozen chicken quarters, thaw completely in the refrigerator overnight before using any reheating method. Never attempt to reheat frozen chicken quarters directly, as this can result in uneven heating and potential food safety issues. Always ensure reheated chicken reaches an internal temperature of 165°F before serving.
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Grilled Chicken Quarters
Ingredients
- 4 chicken leg quarters about 3 lbs total
- 2 tbsp olive oil
For the Spice Rub
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
Instructions
- Pat chicken quarters dry with paper towels and brush with olive oil.
- Combine all spice rub ingredients in a small bowl and mix thoroughly.
- Generously coat chicken quarters with the spice rub, massaging into skin and meat.
- Preheat grill to medium heat (325-350°F) with indirect cooking setup.
- Place chicken quarters skin-side up on cooler side of grill.
- Cook for 30-35 minutes, then flip and move to direct heat.
- Grill skin-side down for 10-15 minutes until internal temperature reaches 165°F.
- Rest for 5 minutes before serving.
Notes
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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