How to Grill Chicken Leg Quarters: Easy Steps for Juicy, Flavorful Results

Have you ever looked at those cheap chicken leg quarters at the meat counter and wondered how to make them taste amazing on the grill? You’re not the only one! Many home cooks have trouble getting the right balance of juicy meat and crispy skin when they grill chicken leg quarters.

I’ve been grilling these delicious cuts for years, and I’m excited to share my tried-and-true methods with you Chicken leg quarters (the drumstick and thigh together) are one of the most forgiving and flavorful parts of the chicken to grill, making them perfect for both beginners and seasoned grill masters

What Makes Chicken Leg Quarters Great for Grilling

Before we dive into the how-to let’s understand why chicken leg quarters are such a fantastic choice for your grill

• Higher fat content than chicken breasts, providing richer flavor and moisture
• Budget-friendly option that feeds more people for less money
• Forgiving to cook – less likely to dry out than leaner cuts
• Perfect for marinades and rubs – the dark meat absorbs flavors beautifully

Each leg quarter typically contains around 240 calories with approximately 17 grams of fat and 20 grams of protein, making them not just tasty but nutritious too!

Selecting the Best Chicken Leg Quarters

Your grilling success starts at the store Here’s what to look for

• Choose quarters with uniform color and minimal blemishes
• Look for fresh cuts with a pleasant aroma
• When possible, opt for organic or free-range chicken for better flavor
• A typical leg quarter weighs between 1.5 and 2.5 pounds

Preparing Your Chicken Leg Quarters

Marinating Method

Marinating is my favorite way to prepare chicken leg quarters. The marinade not only adds flavor but also helps tenderize the meat.

Basic Marinade Recipe:

• 1/4 cup olive oil
• 2 tablespoons lemon juice or vinegar
• 3 minced garlic cloves
• 1 tablespoon of your favorite herbs (rosemary, thyme, or oregano work great)
• Salt and pepper to taste

1. Mix all ingredients in a bowl
2. Place chicken leg quarters in a ziplock bag or shallow dish
3. Pour marinade over chicken, ensuring all pieces are coated
4. Refrigerate for at least 2 hours, but overnight is even better

Dry Rub Method

If you’re short on time, a dry rub works wonders too!

Simple Dry Rub:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to your heat preference)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper

Spread a lot of the rub on all sides of the chicken and press it into the meat. Before you grill it, let it sit for at least 30 minutes so the flavors can soak in.

Brining Method

For extra juicy results, consider brining your chicken:

1. Dissolve 1/4 cup salt and 1/4 cup sugar in 4 cups of water
2. Submerge chicken leg quarters in the solution
3. Refrigerate for 2-4 hours
4. Remove, rinse thoroughly, and pat dry before proceeding with your preferred seasoning

Preparing Your Grill

How you do things will depend on the type of grill you use, but the basic rules stay the same.

Gas Grill Preparation

1. Clean the grates thoroughly
2. Preheat to medium heat (350°F to 450°F)
3. Create zones: turn one side to medium-high and the other to low (or off) for indirect cooking
4. Oil the grates lightly to prevent sticking

Charcoal Grill Preparation

1. Clean the grates thoroughly
2. Arrange coals on one side of the grill for a two-zone fire
3. Light the charcoal and wait until coals are covered with white ash
4. The temperature should reach medium heat (350°F to 450°F)
5. Oil the grates lightly

Grilling Chicken Leg Quarters Step by Step

Now for the main event! Here’s how I grill perfect chicken leg quarters every time:

1. First, prepare the chicken. About 20 minutes before grilling, take the leg quarters that have been marinated or seasoned out of the fridge to take off the chill.

2. Start skin-side up on indirect heat: Place the leg quarters on the cooler side of the grill, skin side up. Close the lid.

3. Initial cooking phase: Let them cook for about 15-20 minutes with the lid closed. This gentle start helps cook the chicken evenly without burning.

4. Flip and move to direct heat: After the initial cooking, flip the quarters and move them to the hotter side of the grill, skin side down.

5. Crisp the skin: Let the skin crisp up for about 5-7 minutes, watching carefully to prevent burning. The skin should turn golden brown and crispy.

6. Check temperature: Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of the thigh (without touching bone).

7. Rest before serving: Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This helps the juices redistribute throughout the meat.

Total cooking time is usually 30-40 minutes, depending on the size of your leg quarters and your grill’s temperature.

Troubleshooting Common Issues

Flare-Ups

If you experience flare-ups (which can happen with fattier cuts like leg quarters):

• Move the chicken to the cooler side of the grill immediately
• Close the lid to reduce oxygen and extinguish the flames
• Trim excess fat before grilling to minimize flare-ups

Uneven Cooking

If your leg quarters are cooking unevenly:

• Rotate them during cooking
• Make sure your grill maintains a consistent temperature
• Consider butterflying larger pieces for more even cooking

Chicken Sticking to the Grill

To prevent sticking:

• Make sure grates are clean and well-oiled
• Don’t flip the chicken too early – it will release naturally when ready
• Use tongs instead of a fork to avoid piercing the meat and losing juices

Advanced Tips for Grilling Experts

Once you’ve mastered the basics, try these advanced techniques:

Adding Smoke Flavor

Soak wood chips (hickory, apple, or mesquite work great) in water for 30 minutes, then add them to your charcoal or in a smoker box for gas grills. This adds a wonderful smoky dimension to your chicken.

Glazing Technique

For a delicious caramelized finish, apply a glaze during the last 5-10 minutes of cooking:

• Barbecue sauce
• Honey mustard mixture
• Teriyaki glaze

Apply the glaze in thin layers, allowing each layer to set before adding more.

Spatchcocking for Even Cooking

For really large leg quarters, consider spatchcocking (removing the backbone and flattening) to ensure even cooking and reduce grilling time.

Serving Suggestions

Grilled chicken leg quarters pair beautifully with:

• Grilled corn on the cob
• Potato salad
• Coleslaw
• Grilled vegetables
• Rice pilaf
• Garden salad

Safety Reminders

Always remember these important safety tips:

• Never serve undercooked chicken – use a meat thermometer to confirm 165°F internal temperature
• Avoid cross-contamination by using separate plates and utensils for raw and cooked chicken
• Refrigerate any leftovers within 2 hours of cooking

Final Thoughts

Grilling chicken leg quarters might seem intimidating at first, but with these steps, you’ll be serving up juicy, flavorful chicken that’ll have everyone asking for seconds. The beauty of this cut is its versatility – you can change up the seasonings and marinades to create endless variations.

I personally love experimenting with different flavor profiles – from classic BBQ to Mediterranean herbs to spicy Cajun seasonings. Each creates a totally different experience with the same affordable cut of meat.

Remember, practice makes perfect when it comes to grilling. Don’t be discouraged if your first attempt isn’t flawless – each time you grill, you’ll get a better feel for your equipment and timing.

What’s your favorite way to season chicken leg quarters? Do you have any special grilling techniques you swear by? I’d love to hear about your experiences in the comments!

Frequently Asked Questions

How long should I marinate chicken leg quarters?
For best results, marinate for at least 2 hours or overnight for maximum flavor infusion.

Can I grill frozen chicken leg quarters?
It’s not recommended. Always thaw completely for even cooking and food safety.

What’s the best way to check if chicken leg quarters are done?
Use a meat thermometer inserted into the thickest part of the thigh (without touching bone). It should read 165°F.

How do I prevent my chicken skin from burning?
Start with indirect heat and only finish on direct heat to crisp the skin at the end of cooking.

Can I use the same technique for boneless chicken?
Boneless chicken cooks faster, so you’ll need to reduce the cooking time significantly and watch it more carefully.