Ever found yourself staring at your charcoal grill, chicken leg quarters in hand, wondering exactly how long to cook them? Trust me, you’re not alone! As a backyard grilling enthusiast, I’ve spent countless weekends perfecting the art of grilling these juicy, flavorful cuts of chicken.
Chicken leg quarters are one of my absolute favorite things to throw on the grill – they’re economical packed with flavor and when cooked right, they stay wonderfully moist. But timing is everything when it comes to grilling these beauties on charcoal.
Let’s dive into everything you need to know about grilling times techniques and tips to achieve chicken leg quarter perfection every single time!
Quick Answer: How Long to Grill Chicken Leg Quarters on a Charcoal Grill
For those of you who just want the straight answer
- Total cooking time: 30-40 minutes on average
- Starting with indirect heat: 20-25 minutes
- Finishing with direct heat: 10-15 minutes
- Target internal temperature: 165°F (74°C)
- Grill temperature: Medium heat (350-375°F)
But there’s much more to successful grilling than just knowing the times! Let’s explore the details.
Understanding Chicken Leg Quarters
Before we fire up the grill, let’s understand what we’re working with:
What Are Chicken Leg Quarters?
Chicken leg quarters come from the hindquarters of the chicken and include both the thigh and drumstick attached. They typically weigh between 1.5 to 2 pounds per quarter. These pieces have a bone structure that actually helps them cook more evenly and adds tons of flavor during the grilling process.
What I love most about leg quarters is how they absorb smoke and seasonings so effectively. The dark meat remains juicy even with longer cooking times, making them much more forgiving than chicken breasts if you get distracted by, say, your neighbor stopping by for a chat mid-grill session (happens to me all the time!).
Nutritional Benefits
Chicken leg quarters offer around 24 grams of protein per 3-ounce serving, making them excellent for muscle maintenance. They do contain more fat than chicken breasts, but this fat is what helps keep them moist during cooking and adds to their rich flavor. They’re also packed with B vitamins, zinc, and iron.
If you’re watching calories, you can always remove the skin after cooking, though I personally think that crispy, seasoned skin is one of life’s great pleasures!
Preparation: Setting Your Chicken Up for Success
Marinating Options
I’ve found that marinating chicken leg quarters for at least 2 hours (and up to 24 hours) makes a HUGE difference in flavor and moisture. Some of my go-to marinades include:
- Buttermilk marinade: Creates tender, juicy chicken with a slight tanginess
- Citrus-based: Lemon or lime juice brightens the flavor profile
- Soy sauce mixture: Adds umami depth and a beautiful color
- Herb-infused: Fresh rosemary, thyme, and parsley for an aromatic result
Pro tip: Always marinate in the refrigerator in a covered container to prevent cross-contamination.
Seasoning Like a Pro
If you don’t have time to marinate, a good seasoning rub works wonders too. I typically use:
- Kosher salt (about 1 teaspoon per pound of chicken)
- Freshly ground black pepper
- Garlic and onion powder
- Paprika for color and mild smokiness
- Cayenne if you want some heat
Make sure to season both under the skin AND on top of it for maximum flavor penetration.
Setting Up Your Charcoal Grill
The key to perfectly grilled chicken leg quarters is using a two-zone fire. Here’s how I set mine up:
- Fill a chimney starter with charcoal and light it
- Once the coals are ashed over (usually takes about 15-20 minutes), pour them onto one side of the grill
- Leave the other side empty – this creates your indirect heat zone
- Adjust the vents to maintain a temperature of about 350-375°F
This setup gives you flexibility – you can sear over direct heat and then move to indirect heat to finish cooking without burning the outside.
The Grilling Process: Timing Is Everything
Now for the main event – the actual grilling process and timing:
Step 1: Sear the Chicken (3-5 minutes)
Start by placing your chicken leg quarters skin-side down over the direct heat (the side with the charcoal). This initial sear helps create that crispy skin we all love and locks in juices. I usually do about 2-3 minutes per side just to get some nice grill marks and color.
Step 2: Move to Indirect Heat (20-25 minutes)
After searing, move the chicken to the cooler side of the grill (indirect heat). Close the lid and let them cook for about 20-25 minutes. This slower cooking allows the inside to cook through without burning the outside.
Step 3: Check Temperature and Finish on Direct Heat (10-15 minutes)
After the initial indirect cooking period, check the internal temperature. When they’re getting close to done (around 155°F), move them back over the direct heat for the final 10-15 minutes to crisp up the skin and finish cooking.
Step 4: Final Temperature Check
Always use a meat thermometer to verify doneness. The chicken is safe when it reaches an internal temperature of 165°F (74°C) at the thickest part.
If you don’t have a thermometer (though I HIGHLY recommend getting one), you can also check by piercing near the bone – the juices should run clear, not pink.
Lid Open or Closed?
One of the most common questions I get – should the grill lid be open or closed when cooking chicken leg quarters?
The answer: Mostly closed, but it depends on the stage.
- During searing: You can leave it open briefly to watch for flare-ups
- During indirect cooking: Definitely closed to maintain even heat (like an oven)
- Final crisping: Mostly closed, but check frequently to prevent burning
Keeping the lid closed turns your grill into an oven, allowing for more even cooking and that wonderful smoky flavor to infuse the meat.
Tips for Flavor Enhancement
Wood Chips for Smoky Goodness
Want to take your chicken leg quarters to the next level? Try adding wood chips! My favorites for chicken are:
- Hickory: Provides a strong, classic BBQ flavor
- Apple or cherry wood: Offers a sweeter, milder smoke that pairs beautifully with chicken
- Maple: Gives a subtle sweetness that’s not overpowering
Soak your wood chips in water for about 30 minutes before grilling, then place them directly on the hot coals when you’re ready to cook.
Basting and Saucing
I like to keep a small bowl of melted butter with fresh herbs next to the grill for basting during cooking. This adds moisture and flavor. If you’re using BBQ sauce, only apply it during the last 10 minutes of cooking to prevent burning (the sugars in most sauces burn easily).
Troubleshooting Common Issues
Chicken Is Burning on the Outside But Raw Inside
This is usually caused by too high heat. Solution: Lower your grill temperature and use the indirect method for longer before finishing on direct heat.
Skin Isn’t Crispy
Make sure you’re patting the chicken dry before seasoning and finish with direct heat. Also, don’t sauce too early.
Taking Too Long to Cook
Your grill might not be hot enough. Make sure your vents are properly adjusted and you have enough charcoal.
Let It Rest!
This is super important and often overlooked! After removing your perfectly grilled chicken leg quarters from the grill, let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat rather than running out when you cut into it.
Final Thoughts
Grilling chicken leg quarters on a charcoal grill might seem intimidating at first, but once you get the timing down, it becomes second nature. The key points to remember are:
- Two-zone fire: Indirect heat for most of the cooking, direct heat to finish
- Total time: 30-40 minutes depending on size
- Temperature: 165°F internal is your target
- Rest: Always let the chicken rest before serving
Next time your friends come over for a BBQ, impress them with your perfectly grilled chicken leg quarters – juicy on the inside, crispy on the outside, and packed with smoky flavor all the way through!
FAQ: Common Questions About Grilling Chicken Leg Quarters
Can I use frozen chicken leg quarters?
Always thaw completely before grilling for even cooking.
How do I prevent flare-ups?
Trim excess fat and skin, and keep a spray bottle of water handy to tame any flames.
Should I oil the grill grates?
Yes! Brush with oil before placing the chicken to prevent sticking.
How can I tell if my charcoal grill is at the right temperature?
Hold your hand about 5 inches above the grate – if you can keep it there for 4-5 seconds, it’s at medium heat (perfect for chicken).
Can I reuse marinade for basting?
Only if you boil it first to kill any bacteria from the raw chicken. Better yet, reserve some marinade before adding the chicken.
How Long To Grill Chicken Breasts on a Charcoal Grill
Boneless chicken breasts should be grilled at 350 degrees or the 2 second-hand test. Because a skinless breast is white meat, it will cook differently due to the lack of fat. We want to prevent rubbery chicken breasts so I generally avoid using the grill lid unless absolutely necessary.
For butterflied chicken breasts, using no lid, we recommend 6 minutes on one side, flipping and grilling for 5 minutes on the other side.
For thick chicken breast (without butterflying) we recommend 6 minutes on one side, move to indirect heat and grill for about 10 minutes on the other side. (Use the lid if you feel like your coals are getting cooler.)
Tips For Working With Different Cuts Of Chicken
Butterflying Chicken Breasts:
Boneless, skinless chicken breasts have become bigger and thicker each passing year.
Some of these breasts are 2 1/2 inches thick which is shockingly the same thickness as a special occasion steak. Its hard to cook chicken this thick properly.
For this reason, I recommend butterflying the chicken. It doesnt change the flavor or tenderness, and may actually result in a juicier piece of grilled chicken because you wont have to overcook the outside (which can become rubbery) to get the inside to the recommended internal temperature of 165 degrees.
The process looks like this…
Slice the large breast vertically up one edge, stopping halfway through. Peel back the chicken like you are opening a book. It should be heart-shaped. Season as usual.
Whole Chicken:
There is a fancy word called spatchcocking a whole chicken which sounds very cheffy and intimidating, but it is so easy youll be wondering why you havent done it for years.
This allows a whole chicken to be cooked incredibly fast and the skin becomes wonderfully crispy. For this, you will need a pair of kitchen shears.
Place the whole bird on a cutting board in front of you with the tailbone facing up and the breasts facing down. Cut up on side of the tailbone from the tail to the neck. Now cut up the other side of the tailbone from tail to neck. Discard the tailbone or freeze it for making stock.
Flip the chicken breast side up and press it down. It will flatten out and you can now season and grill your whole chicken! Amazing!