Grilled Chicken Leg Quarters: Juicy, Smoky, and Flavorful Perfection

If you’re looking for a budget-friendly, crowd-pleasing dish that’s bursting with flavor, look no further than Grilled Chicken Leg Quarters. These juicy, smoky, and tender pieces of chicken are perfect for any occasion, whether it’s a casual backyard barbecue or a cozy family dinner. With crispy skin on the outside and succulent meat inside, this recipe is sure to become a staple in your cooking repertoire.

Why You’ll Love This Recipe

1. Juicy and Flavorful: The dark meat in chicken leg quarters stays tender and moist during grilling, while the skin crisps up beautifully.
2. Easy to Make: Minimal prep work and straightforward grilling steps make this dish hassle-free.
3. Budget-Friendly: Chicken leg quarters are one of the most affordable cuts of poultry available, making them an excellent choice for feeding a group without breaking the bank.
4. Customizable Flavors: Whether you prefer a dry rub, marinade, or glaze, this recipe can be tailored to suit your taste preferences.
5. Great for Meal Prep: Leftovers reheat well, so you can enjoy delicious meals throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 4 chicken leg quarters (thigh & drumstick attached)
• 2 tablespoons olive oil

For the Dry Rub:

• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano or thyme

Optional Marinade:

• ¼ cup olive oil
• ¼ cup lemon juice (or apple cider vinegar)
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or Worcestershire sauce
• 1 teaspoon honey or brown sugar

Step-by-Step Instructions

Step 1: Prepping the Chicken

Start by patting the chicken leg quarters dry with paper towels. Removing excess moisture ensures that the skin will crisp up nicely when grilled. Once dried, lightly coat each piece with olive oil to help the seasoning adhere evenly.

For those who love bold flavors, consider using the optional marinade. Whisk together all the marinade ingredients in a bowl, then place the chicken in a zip-top bag and pour the marinade over it. Seal the bag, ensuring the chicken is fully coated, and refrigerate for at least 2 hours—or even better, overnight—to allow the flavors to penetrate deeply. If skipping the marinade, simply season the chicken generously with the dry rub mixture.

Step 2: Preheating the Grill

Preheating your grill properly is crucial for achieving perfectly cooked chicken. For gas grills, set one side to medium-high heat (around 400°F) and leave the other side on low. This creates zones for both direct and indirect cooking. On charcoal grills, arrange the coals on one side of the grill to establish these same zones.

Step 3: Searing Over Direct Heat

Place the chicken skin-side down over the hotter part of the grill. Sear for 5–7 minutes until the skin turns golden brown and develops a slight char. Flip the pieces and sear the other side for another 5 minutes. This step not only adds color but also locks in juices and enhances the overall flavor profile.

Step 4: Cooking Over Indirect Heat

After searing, move the chicken to the cooler side of the grill. Close the lid and let it cook slowly for 30–40 minutes, flipping occasionally to ensure even cooking. Use a meat thermometer to monitor the internal temperature; the chicken is done when it reaches 175–185°F. Dark meat benefits from being cooked slightly beyond 165°F as it becomes more tender and flavorful.

Step 5: Resting and Serving

Once the chicken is cooked through, remove it from the grill and let it rest for 5–10 minutes. Allowing the meat to rest redistributes the juices, resulting in a juicier bite. Serve your grilled chicken leg quarters alongside your favorite sides such as grilled corn, mac and cheese, roasted potatoes, or a fresh salad.

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Variations to Try

1. BBQ Glazed Chicken: During the last 10 minutes of grilling, brush the chicken with your favorite barbecue sauce for a sticky-sweet finish.
2. Lemon Herb Infusion: Swap the dry rub for a mix of lemon zest, garlic, and fresh herbs like rosemary and parsley for a refreshing twist.
3. Asian-Inspired Flavor: Marinate the chicken in a blend of soy sauce, ginger, and honey for a sweet-and-savory kick.
4. Garlic Butter Finish: Melt butter with minced garlic and brush it over the chicken just before serving for added richness.

Storage and Reheating Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: To retain moisture, warm the chicken in the oven at 300°F for 10–15 minutes or briefly reheat it on the grill.
• Freezing: Freeze cooked chicken in a sealed container for up to 3 months. Thaw it overnight in the fridge before reheating.

Frequently Asked Questions

Q: What’s the best way to get crispy skin?
A: Start by drying the chicken thoroughly and letting it sit uncovered in the fridge for an hour before grilling. Cook over indirect heat first, then finish over high heat to crisp the skin.

Q: How long should I marinate the chicken?
A: At least 2 hours, but marinating overnight yields deeper flavor.

Q: Can I use boneless chicken instead?
A: Yes, but adjust the cooking time to about 15–20 minutes since boneless chicken cooks faster.

Q: What’s the ideal internal temperature for chicken leg quarters?
A: Aim for 175–185°F for the juiciest results.

Q: Can I cook this in the oven?
A: Absolutely! Bake at 400°F for 40–45 minutes, then broil for a few minutes to achieve crispy skin.

Q: What wood pellets are best for smoking?
A: Hickory, oak, or mesquite pellets add wonderful smoky depth to the chicken.

Q: How do I prevent the chicken from drying out?
A: Avoid overcooking, marinate beforehand, and use indirect heat during the initial stages of grilling.

Q: Can I make this recipe spicy?
A: Definitely! Add extra cayenne pepper or brush with hot sauce before grilling.

Q: What are good side dishes for grilled chicken leg quarters?
A: Pair them with grilled vegetables, coleslaw, cornbread, or a vibrant salad.

Q: Can I grill frozen chicken?
A: It’s best to thaw it first, but if needed, grill frozen chicken over indirect heat for 60–75 minutes, then finish over direct heat.

Conclusion

Grilled Chicken Leg Quarters are a versatile, easy-to-make dish that delivers exceptional flavor and texture. Whether you’re hosting a summer cookout or simply craving a hearty meal, this recipe has got you covered. With customizable seasoning options and foolproof cooking instructions, you’ll impress your family and friends every time. So fire up the grill and savor the smoky, juicy goodness of these incredible chicken leg quarters today!