Juicy, smoky, and bursting with flavor, these Grilled Chicken Leg Quarters are perfect for barbecues or weeknight dinners. With a crispy skin and tender meat, this budget-friendly recipe is a family favorite.
4chicken leg quarters (thigh & drumstick attached)
2tablespoonsolive oil
2teaspoonskosher salt
1teaspoonblack pepper
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsmoked paprika
1/2teaspooncayenne pepper (optional)
1teaspoondried oregano or thyme
1/4cupolive oil (for marinade, optional)
1/4cuplemon juice or apple cider vinegar (for marinade, optional)
2clovesgarlic, minced (for marinade, optional)
1tablespoonsoy sauce or Worcestershire sauce (for marinade, optional)
1teaspoonhoney or brown sugar (for marinade, optional)
Instructions
Pat chicken leg quarters dry with paper towels. Coat each piece lightly with olive oil.
If using the marinade, mix olive oil, lemon juice, garlic, soy sauce, and honey in a bowl. Add chicken to a zip-top bag, pour in marinade, seal, and refrigerate for at least 2 hours or overnight.
If not marinating, mix salt, pepper, garlic powder, onion powder, paprika, cayenne, and oregano. Rub evenly over the chicken.
Preheat grill with two heat zones: one medium-high (around 400°F) and one low. On charcoal grills, arrange coals on one side.
Place chicken skin-side down on the hot side of the grill. Sear for 5–7 minutes until golden and slightly charred. Flip and sear the other side for another 5 minutes.
Move chicken to the cooler side of the grill. Close lid and cook for 30–40 minutes, flipping occasionally, until internal temperature reaches 175–185°F.
Remove from grill and let rest for 5–10 minutes before serving.