Are you staring at those chicken quarters wondering how long they need to stay on the grill? You’re not alone! I’ve been there many times, and I’ve learned that getting the timing right is crucial for juicy, delicious chicken quarters.
Chicken quarters (the thigh and drumstick portion) are one of the most affordable cuts, often priced around $.79 per pound, making them perfect for feeding a crowd without breaking the bank. But their size and bone-in nature make grilling time a bit tricky to nail down.
Let’s dive into everything you need to know about grilling perfect chicken quarters every time!
Quick Answer: How Long to Grill Chicken Quarters?
For those in a hurry. here’s the short answer
- Total Cooking Time: 40-55 minutes
- Cooking Temperature: 350-400°F (375°F is ideal)
- Internal Temperature Goal: 185°F (not just 165°F!)
- Basic Method: Sear for 5-7 minutes per side over direct heat, then finish with indirect heat
But keep reading for the details that’ll make your chicken quarters absolutely amazing!
Understanding Chicken Quarters
Before we talk grilling times, let’s understand what we’re working with:
What Are Chicken Quarters?
Chicken quarters include both the thigh and drumstick, still attached. This cut typically weighs between 1 to 1.5 pounds and can come with skin-on (recommended for grilling) or skinless.
The varying sizes of chicken quarters is one reason why cooking times can differ significantly, so using a meat thermometer is absolutely essential!
Nutritional Benefits
Chicken quarters aren’t just tasty—they’re nutritious too:
| Nutrient | Amount (per 100g) |
|---|---|
| Protein | 24g |
| Total Fat | 10g |
| Iron | 0.9mg |
| Zinc | 2.0mg |
| B Vitamins | High |
Dark meat contains more flavor and stays juicier than white meat, making quarters perfect for grilling.
Preparing Chicken Quarters for the Grill
Marinades and Seasonings
For the best flavor, try one of these approaches:
- Simple Dry Rub: Mix BBQ seasoning or a combination of salt, pepper, garlic powder, and paprika
- Classic Marinade: Olive oil, minced garlic, herbs (rosemary, thyme), and lemon juice
- BBQ Marinade: Ketchup, vinegar, brown sugar, and spices
- Citrus Kick: Lime juice, orange juice, and chili powder
Allow chicken to marinate for at least 30 minutes, but overnight is even better for maximum flavor penetration.
Preparing Your Grill
- Clean the grates thoroughly to prevent sticking
- Oil the grates using a paper towel dipped in vegetable oil
- Set up for two-zone cooking:
- On a gas grill: Turn on one side of burners, leave others off
- On a charcoal grill: Pile coals on one side
This two-zone setup is critical for perfectly cooked chicken quarters!
How Long to Grill Chicken Quarters: The Detailed Guide
The real answer to “how long” depends on several factors:
Factors Affecting Grilling Time
- Size of the quarters (larger ones need more time)
- Starting temperature of the meat (cold from fridge vs. room temperature)
- Grill temperature fluctuations
- Weather conditions (wind and ambient temperature)
- Lid open vs. closed during cooking
Step-by-Step Grilling Process and Timing
- Preheat your grill to 375°F (medium-high heat)
- Initial searing: Place chicken quarters skin-side down over direct heat
- Sear for 5-7 minutes until you get nice grill marks
- Flip and sear the other side for another 5 minutes
- Move to indirect heat with skin side up
- Continue cooking for 30-40 minutes with the lid closed
- Apply BBQ sauce (if using) in the last 10-15 minutes of cooking
Total Cooking Time Breakdown
- Direct heat searing: 10-14 minutes
- Indirect heat cooking: 30-40 minutes
- Total time: 40-55 minutes
The Temperature Secret Most People Miss
Here’s something important that many grillers get wrong: While the USDA says dark meat chicken is safe at 165°F, that doesn’t mean it’s DONE at that temperature.
For truly delicious chicken quarters, you should cook them to 185°F internal temperature. At this temp, the dark meat becomes tender and juicy rather than rubbery like it can be at just 165°F.
Don’t worry—because of the nature of dark meat, the chicken will still be very juicy at this higher temperature!
How to Check for Doneness
Always use a reliable instant-read thermometer to check for doneness. Here’s how:
- Insert the thermometer into the thickest part of the thigh
- Avoid touching the bone (which will give a false reading)
- Look for 185°F for the best texture and flavor
- Ensure juices run clear, not pink
Tips for Perfectly Grilled Chicken Quarters
Prevent Rubbery Skin
For crispy skin, try these tricks:
- Run your grill hot enough (375°F minimum)
- Dust the skin with baking powder and let sit in the refrigerator for an hour before grilling (this draws moisture out of the skin)
- Pat the skin completely dry before applying oil and seasonings
Prevent Flare-Ups
- Trim excess fat and loose skin before grilling
- Don’t use too much oil in your marinade
- Keep a spray bottle of water handy to tame any flames
Sauce Application
If using BBQ sauce or glaze:
- Apply sauce late in the cooking process (when internal temp reaches 160°F)
- Apply multiple thin layers (at 160°F, 170°F, and 180°F) for a better glaze
- Final sauce application can be done right after removing from grill
Common Mistakes to Avoid
- Cooking at too high a temperature (burns outside, raw inside)
- Not using a two-zone setup (direct + indirect heat)
- Flipping too frequently (prevents good caramelization)
- Saucing too early (causes burnt sauce)
- Removing at 165°F (safe but not optimal for dark meat)
Serving Suggestions
Grilled chicken quarters pair perfectly with:
- Classic BBQ sides: Coleslaw, baked beans, cornbread
- Grilled vegetables: Corn on the cob, asparagus, zucchini
- Fresh options: Pickled red onions, green salad, quinoa salad
Frequently Asked Questions
Can I grill frozen chicken quarters?
It’s not recommended—they won’t cook evenly. Always thaw completely first.
How do I prevent chicken quarters from drying out?
Marinate beforehand, use the two-zone cooking method, and cook to 185°F (not higher).
Do I need to flip chicken quarters while grilling?
Yes, during the initial searing, but once moved to indirect heat, flipping is less necessary (especially if using sauce).
Is it better to grill chicken quarters with skin on?
Yes! The skin protects the meat, adds flavor, and gets deliciously crispy when done right.
Conclusion
Grilling chicken quarters takes about 40-55 minutes total at 375°F, with a combination of direct and indirect heat cooking methods. Remember the key is cooking to 185°F internal temperature—not just the minimum safe temp of 165°F—for that perfect tender, juicy result.
With these guidelines and tips, you’ll be grilling up delicious, juicy chicken quarters that’ll have everyone asking for your secret! The beauty of chicken quarters is that they’re economical, flavorful, and incredibly forgiving once you understand the proper grilling technique.
Now go fire up that grill and enjoy some amazing chicken quarters!
Use a meat thermometer
At about 20 minutes check the internal temperature of the meat. I use my favorite meat thermometer for this, it has a probe I place in the thickest part of the meat and a long cable attached to the digital readout.
Planning ahead means I have already placed the thermometer in the meat before it was on the grill. For the other 99% of the time, I use my tongs to anchor the largest piece of meat and insert the probe into the thickest area.
Move the chicken close to you while doing this. No need to lean over those lit burners!
When the thermometer reaches at least 155F, move the chicken legs back over direct heat. This is when you want to add a little BBQ sauce, if using. Or perhaps you prefer no sauce, in which case you can cook for crispy skin. The direct heat helps with that step as well.
Turn the chicken every 4-5 minutes while over direct heat, especially if using barbeque sauce. You want the sauce to caramelize but not turn into volcanic ash. You know what I mean.
The final target temperature is a minimum of 165, but up to 180F works too.
What to Serve With BBQ Chicken Legs
