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    Home » Kitchen Laughter Recipes Blog » Poultry » Chicken

    How to Make Grilled Chicken Leg Quarters

    Published: May 2, 2021 · Modified: Feb 2, 2023 by Jason C · This post may contain affiliate links ·

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    Learning how to make Grilled Chicken Leg Quarters is a Grill 101 for all of us! Since these awesome pieces of chicken go on sale all the time, you need to know how to make this “to die for delicious!”

    two grilled leg quarters on a lined sheet pan with a decorative jar of BBQ rub.
    Grilled Chicken Leg Quarters are a BQ Staple!
    Contents hide
    1 🍽️ Why This Recipe Works
    2 🍗 Ingredients
    3 🔥 Instructions
    4 ⏲️ How Long to Grill
    5 👩‍🍳 Expert Tips
    6 👨‍🍳 Recipe FAQs
    7 How to Make Grilled Chicken Leg Quarters

    These are super easy to grill with just a few tips and tricks that will leave you picking them up all the time. There are endless options on how to grill them, especially since they cook in under 45 minutes. I can’t wait to show you a few ways to help you make these a new favorite. 

    🍽️ Why This Recipe Works

    • You only need two ingredients!
    • It is a very inexpensive cut of meat.
    • It only takes ten minutes to prep the chicken.
    • The recipe is versatile so that you can use your favorite rubs.

    🍗 Ingredients

    I like recipes that give some leeway for the ingredients. I made this one several times, using a garlic herb rub and then changed it up to use a traditional BBQ rub from another recipe. I wanted to show you that it is best to grab the one you love and use it!

    ingredient photo showing grilled chicken legs on a sheet pan in front of a wireless thermometer and a jar of seasoning.
    Ingredients Including the Seasoning of Your Choice

    Chicken Leg Quarters | I usually by the large packages with six chicken leg quarters, but adjust the amount you need based on how many people you are feeding and if you want leftovers.

    Garlic Seasoning | I love the Two Snooty Chef’s Seattle Garlic Seasoning!

    BBQ Rub | For a more traditional rub, try the mix we use from our Beer Can Chicken Rub! Use any one you like.

    🔥 Instructions

    This is an extremely easy and (almost) foolproof method to grill these perfectly juicy.  

    three process photos showing how to toss the quarters with a dry rub, grilling and then serving.
    Simple Instructions Make This a Winner

    Step One: Set up the grill for medium temperature.  I set it to 350 degrees on direct heat.  Too hot, and the outside will burn before the inside is fully cooked. Too low and this will take FOREVER to grill. 

    If you do want a slow cook recipe, check out these smoked chicken thighs.  These have the complex flavor of a long smoke and an amazing BBQ sauce. 

    Step Two: While the grill is coming up to temperature, add the chicken quarters to a large Ziploc bag and add a few tablespoons of your favorite dry rub.  Seal up the bag and shake until the chicken is fully coated.

    Step Three: Place them on the grill.  Insert your wireless thermometer, and turn them over every 10-12 minutes.  It should take between 35-45 minutes for them to reach 165 degrees.

    This is one of my favorites cuts of chicken. I don’t know why more people don’t jump at these in the store. They are extremely inexpensive, always juicy, delicious and extremely versatile. My favorite way to grill them is just using a simple dry rub.  That’s it.  No fancy sauces, no competition BBQ injections. Nope. A dry rub will do the trick. It is just enough flavor to complement the extremely delicious chicken without taking over the flavor profile.

    ⏲️ How Long to Grill

    At 350 degrees over direct heat, the Leg Quarters will take 35-45 minutes to cook.  The key is to bring them to 165 degrees.  One of the most common concerns is when you cut it open and you see a bit of pink, especially around the bone, but as long as the temperature is 165, you are fine.  

    👩‍🍳 Expert Tips

    1. Always start off with meat that is not frozen. If it is frozen, it takes that much more time for it to come up to temperature which risks it drying out. 
    1. Leave the chicken on the counter for about 20 minutes prior to grilling. This brings that refrigerated temperature up quite a bit which improves the cooking. 
    1. Grill at 350 degrees. Hotter than that will risk burning the outside and leaving the inside raw. 
    1. Tame any flare ups from charcoal before you put the chicken on the grill. Flare ups can burn the food and again, the inside won’t be done. 
    1. Use a GrillGrate. To avoid juices dripping on to the charcoal, I use the GrillGrate.  Not only does it catch the drippings, it gets so hot that it leaves some amazing char marks on the quarters. You seriously can’t beat that!
    1. Baste at the end of the grill. I don’t always baste with a BBQ sauce, but when I do, I wait until the last 2-3 minutes. If I do it earlier, it drips down into the coals and creates a smoky mess.  The last few minutes allows it to caramelize without burning, and the smoke issues are minimized. 
    1. Use a wireless thermometer.  Always, always, always!  It is tough to tell when the quarters are completely done, and not over-cooked. The only way I have been able to successfully cook them each and every time is with this tool.  If you want to read more about them, I created a post on the best wireless meat thermometers. 

    I use the ThermoPro TP20.  It is pretty inexpensive, and the wireless range has been extremely good. Fortunately, the alarm is loud enough for even me to hear it without trouble! On the off chance you aren’t using one, cut open the chicken to see if it is fully cooked.  If the juices run clear, you should be set.  To be safe, though, use a thermometer.

    1. Use a Ziploc Bag. The easiest way to evenly coat the chicken with a dry rub is to add them to a gallon Ziploc bag, dump in a few tablespoons of your favorite rub and shake it up.  Seriously, this is the fastest and most efficient way to go.  I have added them to a glass bowl and used my hands to coat the chicken, but I always ended up wasting the dry rub, as too much would fall to the bottom of the bowl, and wouldn’t stay on the quarters.

    BBQ Dry Rub

    Grilled chicken legs on a baking sheet with the homemade dry rub in a decorative jar.
    Savory and Sweet Dry Rub

    Using our homemade dry rub is a sweet and savory seasoning that is super easy to make.

    Garlic Herb Dry Rub

    Perfectly grilled chicken leg on a sheet pan with the meat thermometer in the background.
    Garlic Herb Dry Rub

    The Garlic Herb seasoning is a great one we picked up from Two Snooty Chefs

    👨‍🍳 Recipe FAQs

    Should I remove the chicken skin before cooking?

    No way! There are a few reasons, but mostly the flavor is legit amazing when you leave the skin on. It gets crispy and makes the chicken taste so good. Plus, it locks in the moisture. If you really don’t want to eat it, skip it, but please don’t cook it without the skin.

    How long do chicken leg quarters last?

    Let them cool down all the way; then you can store them in the refrigerator for up to four days.

    How do you reheat chicken?

    Place it on a baking sheet and heat it in an oven that is 350 degrees. It will take 10-15 minutes to warm up, but it will taste better. Or you can heat it in the air fryer at 350 for 6-8 minutes or until hot.

    🍗 More Amazing Recipes! 

    • Grilled Honey Sriracha Chicken Recipe
    • Honey Mustard Glazed Bacon Wrapped Chicken Bites
    • Grilled Beer Can Chicken
    • Grilled Chicken with Pico de Gallo

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    two grilled leg quarters on a lined sheet pan with a decorative jar of BBQ rub.

    How to Make Grilled Chicken Leg Quarters

    Learn the Easy Step by Step Tips and Tricks to make perfectly grilled Chicken Leg Quarters each and every time!
    5 from 2 votes
    Print Pin
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 316kcal
    Author: Jason

    Ingredients

    • 6 Chicken Leg Quarters
    • ¼ cup Two Snooty Chef's Seattle Garlic Seasoning optional
    • ¼ cup BBQ Rub optional – we used our Beer Can Chicken Rub

    Instructions

    Prepare the Grill

    • Heat the grill to 350 degrees using direct heat
    • If you are using a GrillGrate, add it now to give it time to heat up fully

    Prepare the Chicken Quarters

    • Add the chicken to a large ziploc bag and add in the dry rub of your choice
    • Seal the bag and shake it so all of the chicken is coated evenly. This is the most effective method for ading a dry rub to the chicken.
    • Alternatively, you could add the chicken to a glass bowl and combine with the dry rub. I found this technique to be more difficult to coat the chicken evenly.

    Grill the Chicken Quarter

    • Add the chicken to the grill. Insert the wireless meat thermometer and change the alarm setting to "chicken"
    • Cook for 10-12 minutes and then turn them over
    • Remove the chicken when the internal temperature reaches 165 degrees. If you do not use a meat thermometer, then cut open a thigh and make sure the juices run clear.
    • Let the quarters sit for five minutes before serving.

    Notes

    BBQ Rub Recipe used makes almost two cups so there is enough for several uses. Just make sure you separate it and use only what you need to avoid cross contamination. 
    I used different rubs on the chicken quarters to show you that virtually any dry rub will work.  Experiment with your own and let me know what you tried!
    Always start off with meat that is not frozen. If it is frozen, it takes that much more time for it to come up to temperature which risks it drying out. 
    Leave the chicken on the counter for about 20 minutes prior to grilling. This brings that refrigerated temperature down quite a bit which allows the cooking to start almost instantly. 
    Tame any flare ups from charcoal before you put the chicken on the grill. Flare ups can burn the food and again, the inside won’t be done. 
    Use a GrillGrate. These are great for direct heat over the grill, but the juice tends to drip on to the coals or gas burner and create smoke or even a flare up.  To avoid that, I use the GrillGrate.  Not only does it catch the drippings, it gets so hot that it leaves some amazing char marks on the quarters.  You seriously can’t beat that!
    Baste at the end of the grill. I don’t always baste with a BBQ sauce, but when I do, I wait until the last 2-3 minutes. If I baste earlier, it drips down into the coals and creates a smoky mess.  The last few minutes allows it to caramelize without burning, and the smoke issues are minimized. 
    Use a wireless thermometer.  Always, always, always!  It is tough to tell when the quarters are completely done, and not over-cooked.  The only way I have been able to successfully cook them each and every time is with a wireless thermometer.  If you want to read more about them, I created a post on the best wireless meat thermometers. 
    Use a Ziploc Bag. The easiest way to evenly coat the chicken with a dry rub is to add them to a gallon ziploc bag, dump in a few tablespoons of your favorite rub and shake it up.  Seriously, this is the fastest and most efficient way to go.  I have added them to a glass bowl and used my hands to coat the chicken, but I always ended up wasting the dry rub, as too much would fall to the bottom of the bowl, and wouldn’t stay on the quarters.

    Nutrition

    Serving: 1leg quarter | Calories: 316kcal | Carbohydrates: 1g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 142mg | Sodium: 111mg | Potassium: 296mg | Vitamin A: 113IU | Calcium: 12mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    How to Make Grilled Chicken Leg Quarters
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    Pin754
    763 Shares
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