Are you staring at a pack of chicken leg quarters in your fridge, wondering how to transform them into a mouthwatering meal? You’re in the right place! As someone who’s been grilling chicken for years, I’m excited to share my tried-and-true method for grilling these juicy, flavorful cuts to perfection
Chicken leg quarters are one of the most forgiving cuts to grill, and they’re super affordable too! With the right techniques, you’ll be serving up restaurant-quality chicken that’ll have everyone asking for seconds.
What Are Chicken Leg Quarters?
Before diving into the grilling process, let’s talk about what makes chicken leg quarters special These cuts include both the thigh and drumstick connected by a single bone They have a higher fat content compared to chicken breasts, which means more flavor and moisture – perfect for grilling!
Chicken leg quarters typically weigh between 1.5 to 2.5 pounds per quarter making them a generous portion for one hungry person or enough to share between two lighter eaters.
Why Grill Chicken Leg Quarters?
There are so many reasons to choose leg quarters for your next grilling session:
- Rich in Flavor: The dark meat is naturally more flavorful than white meat
- Juicy Results: Higher fat content means they stay moist even if slightly overcooked
- Economical Choice: Typically cheaper than other chicken cuts
- Impressive Presentation: They look fantastic on a plate
- Versatile: Takes well to almost any seasoning or marinade
Essential Equipment for Grilling Chicken Leg Quarters
Before you start, make sure you have these tools handy:
- Gas or charcoal grill
- Meat thermometer (absolutely essential!)
- Tongs for flipping
- Basting brush if using sauce
- Timer (your phone works fine)
- Clean plate for cooked chicken
Step-by-Step Guide to Grilling Chicken Leg Quarters
1. Prepare Your Chicken
First things first – prep work is key to great results!
- Clean the chicken: Rinse the leg quarters under cold water and pat them dry with paper towels.
- Make small cuts: Score the meat with shallow cuts to help marinade penetrate deeper.
- Season generously: Even with a simple mix of salt, pepper, and garlic powder, don’t be shy!
2. Marinate for Maximum Flavor
Marinating is optional but highly recommended for the best flavor. Here’s what you need to know:
- Minimum time: At least 1 hour
- Optimal time: 4-6 hours
- Maximum flavor: Overnight in the refrigerator
For a basic marinade, try:
- 1/4 cup olive oil
- 3 cloves minced garlic
- Juice of 1 lemon
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp each of salt, pepper, and your favorite herbs
Combine all ingredients in a large zip-top bag with the chicken and refrigerate.
3. Prepare Your Grill
Proper grill setup is crucial for perfect chicken leg quarters:
For gas grill:
- Clean the grates thoroughly
- Preheat to medium-high heat (around 375°F)
- Create a two-zone fire – one side hot, one side cooler
For charcoal grill:
- Light the charcoal and let it burn until covered with gray ash
- Arrange coals on one side for a two-zone fire
- Clean and oil the grates
4. The Perfect Grilling Technique
Now for the main event – getting those leg quarters on the grill!
- Start with direct heat: Place chicken skin-side down on the hot zone of your grill
- Sear for 5-7 minutes: This creates a crispy skin and those beautiful grill marks
- Flip and sear the other side: Another 5 minutes on direct heat
- Move to indirect heat: Transfer to the cooler side of the grill
- Close the lid: This creates an oven-like environment for even cooking
- Cook until done: About 25-30 additional minutes on indirect heat
5. Temperature Is Everything!
This is where many folks go wrong. For perfectly cooked chicken leg quarters:
- Safe internal temperature: 165°F minimum according to food safety guidelines
- Optimal flavor temperature: 170°F for leg quarters (dark meat is better at slightly higher temps)
- Where to check: Insert thermometer into the thickest part without touching bone
The total cooking time will be approximately 30-40 minutes depending on the size of your leg quarters and your grill’s temperature.
6. The Resting Period
Don’t skip this step! After removing from the grill:
- Let the chicken rest for 5-10 minutes on a clean plate
- Cover loosely with foil if desired
- This allows juices to redistribute throughout the meat
Common Mistakes to Avoid
Even experienced grillers make these errors sometimes:
- Not preheating the grill – Always preheat for at least 10-15 minutes
- Cooking over too high heat – This burns the outside while leaving the inside raw
- Flipping too often – Turn only when necessary, about 2-3 times total
- Using the wrong tools – Forks pierce the meat and let juices escape
- Skipping the meat thermometer – Visual cues alone aren’t reliable
- Slicing immediately – Without proper rest time, all those juices end up on your plate instead of in the meat
Pro Tips for Extra-Delicious Results
Want to take your grilled chicken leg quarters to the next level? Try these insider tricks:
- Brine before marinating: A simple salt water soak (1/4 cup salt per quart of water) for 2 hours makes the meat extra juicy
- Apply sauce late: If using BBQ sauce or glaze, only apply during the last 5-10 minutes to prevent burning
- Herb butter finish: For extra flavor, rub with herb butter immediately after removing from grill
- Wood chips: Add soaked wood chips to your grill for a smoky flavor
- Spice rub under skin: Carefully lift the skin and apply seasoning directly to the meat
Serving Suggestions
Grilled chicken leg quarters pair wonderfully with:
- Classic coleslaw or potato salad
- Grilled corn on the cob
- Fresh garden salad
- Roasted potatoes or sweet potatoes
- Crusty bread to soak up the juices
FAQs About Grilling Chicken Leg Quarters
Q: How long should I grill chicken leg quarters?
A: Typically 35-45 minutes total – about 10 minutes on direct heat and 25-35 minutes on indirect heat.
Q: Should I remove the skin before grilling?
A: I recommend leaving the skin on during grilling for protection and flavor, then removing before eating if preferred.
Q: Can I use frozen chicken leg quarters?
A: Always thaw completely before grilling for even cooking and food safety.
Q: How do I prevent flare-ups?
A: Trim excess fat, avoid oil-heavy marinades, and use the two-zone grilling method.
Q: What’s the best way to add BBQ sauce?
A: Apply during the last 5-10 minutes of cooking to prevent burning.
The Bottom Line
Grilling chicken leg quarters isn’t rocket science, but it does require some attention to detail. With these steps, you’ll be serving up juicy, flavorful chicken that’ll make you the star of any backyard gathering.
Remember: proper preheating, a two-zone fire, patient cooking, accurate temperature checking, and resting the meat are your keys to success. Master these fundamentals and you’ll never serve dry, undercooked, or burnt chicken again!
Now fire up that grill and get cooking! I’d love to hear how your chicken leg quarters turn out in the comments below. Happy grilling, friends!
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If you have the time, brine first. Get a big bowl, throw in the chicken and a good heap of salt and let it sit for 4-24 hours. If you do this, you will get plumper, moister and more evenly cooked chicken every time. When ready to cook, drain and then pat the chicken dry on some paper towels so that it sears on contact with your grill. If you want to up your game further, after patting the chicken dry, season with salt and pepper and layout on a cookie sheet in the fridge for an hour.
Strongly advise anyone reading to cook thighs *above* 165. They are at their best nearer to 190-200 than 165. Cook these same leg thigh quarters skin side up on a low grill until the internal temp is around 170-180. The skin will have dried out quite a bit by now, enabling you to flip them over and fairly quickly, yet gently on medium-low heat, crisp up the skin. When thats done, youre going to be approaching that 190 mark and you can remove and let carryover cooking do the rest.
As simple and inexpensive as it gets. I make this using honey instead of sugar. I cook to 175-180℉ over indirect heat; legs have plenty of moisture to prevent drying out. At 69¢/lb.for the meat, I can afford to splurge on wine.
This recipe will guarantee burned chicken. You should cook it indirect at about 375 to 400. When the chicken is at about 10 degress below desired finishing temperature, take lid off and place chicken directly over coals or heat source to finish. Turn chicken every 90 second until desired color.
I did not have good luck with this. Too salty. Chicken was tough, even after brining for 6 h.
With leg quarters, I have better luck reverse searing on a gas grill. This means turning on one gas element and letting the chicken slow roast on the cooler side until the internal temperature is about 15 degrees cooler than the target temperature. Then turn on the other elements and turn the legs over direct heat, and glaze, until they are browned and the desired internal temperature is attained. The slow roasting will dry out the skin prior to browning and glazing.Private comments are only visible to you.
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