Grilled Chicken Leg Quarters Recipe (Juicy, Crispy & Easy on a Gas Grill)
If you’re looking for the best recipe for chicken leg quarters, you’ve found it. These grilled chicken leg quarters are seasoned with a simple homemade dry rub, grilled until the skin is perfectly crispy, and stay incredibly juicy every single time.
Chicken leg quarters are one of the most affordable cuts of chicken you can buy, but they also happen to be one of the most flavorful. Because they contain both the thigh and drumstick, they have more fat than chicken breasts, making them much more forgiving on the grill. Even if they cook a few extra minutes, they stay moist and tender instead of drying out.
Whether you’re planning a summer cookout, an easy weeknight dinner, or meal prepping for the week, this recipe is one you’ll come back to again and again.
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Why You’ll Love This Recipe
- Budget-friendly family dinner
- Crispy skin with juicy, tender meat
- Uses pantry staple seasonings
- Ready in about 40 minutes
- Perfect for gas grills
- Easy enough for beginner grillers
- Naturally gluten-free
- Great for meal prep and leftovers
One of the reasons I love chicken leg quarters so much is that they’re nearly impossible to ruin. Unlike chicken breasts that can dry out quickly, dark meat stays tender and flavorful, making it one of the easiest cuts of chicken to grill.
I also use chicken leg quarters in soups, casseroles, and cast iron recipes, but grilling is easily my favorite method. The smoky flavor and crispy skin are hard to beat.
This recipe is written specifically for a gas grill. If you’re using charcoal, the cooking method is very similar, but cooking times may vary depending on the temperature of your grill.
Ingredients
One of the best things about this grilled chicken leg quarters recipe is that it doesn’t require any fancy ingredients. Everything comes together with simple pantry spices that let the flavor of the chicken shine.
Chicken Leg Quarters
Use fresh or thawed chicken leg quarters. We usually buy Perdue or our local grocery store brand. Choose pieces that are similar in size so they cook evenly.
Salt
Salt enhances every other flavor in the dry rub. Feel free to reduce it slightly if you’re watching your sodium intake.
Paprika
Regular paprika gives beautiful color while smoked paprika adds an extra smoky flavor. Both work wonderfully.
Garlic Powder
Adds savory flavor throughout the chicken. I don’t recommend substituting fresh garlic since it can burn on the grill.
Dried Thyme
Thyme pairs perfectly with grilled chicken. If you prefer, dried rosemary is a great substitute. If using fresh thyme, simply double the amount.
Black Pepper
Freshly ground black pepper adds just enough bite to round out the seasoning blend.
Other great grilled dishes
If you love our grilled chicken leg quarters, you will love these other great dishes!
- Perfectly grilled chicken legs
- The best T-bone steaks on the grill
- How to grill a perfect burger
- The best grilled baby back ribs
How to season the leg quarters
For this recipe, I skip marinades completely.
Instead, I use a simple homemade dry rub that creates flavorful meat with beautifully crisp skin.
Let the chicken rest for about 10 minutes while the grill preheats.
- In a small bowl, combine the salt, paprika, garlic powder, thyme, and black pepper.
- Remove the chicken from the package and trim any excess fat, especially around the bone side.
- Pat the chicken completely dry with paper towels. This is one of the biggest secrets to getting crispy skin.
- Rub the seasoning evenly over every side of the chicken leg quarters.
How Long to Grill Chicken Leg Quarters
Cooking grilled chicken leg quarters takes about 35-40 minutes, depending on how thick they are. You need to cook the chicken to at least 165 degrees Fahrenheit (we like it at 175 degrees) before eating, so make sure to check the temperature and not just the cook times.
One of the most common questions is how long to grill chicken leg quarters.
Most chicken leg quarters take 35 to 40 minutes on a gas grill heated to 400 to 450°F.
Because every piece of chicken is slightly different, the most accurate way to know when they’re done is with an instant-read meat thermometer.
Cook the chicken until it reaches at least 165°F, but I actually recommend cooking them to 175 to 185°F.
Dark meat becomes much more tender in this temperature range, and because chicken leg quarters contain more fat than chicken breasts, they stay incredibly juicy.
Grilling Instructions
Preheat your gas grill to 400 to 450°F.
Cook over direct heat.
- Place the chicken on the grill skin side up.
- Close the lid and cook for 10 minutes.
- Flip so the skin side is down and cook for 15 minutes.
- Flip one final time so the skin faces up.
- Continue grilling another 10 to 15 minutes, or until the internal temperature reaches at least 165°F.
For the best texture, remove the chicken between 175 and 185°F.
The skin will be crispy, and the meat will practically fall off the bone.
What Is the Best Internal Temperature for Chicken Leg Quarters?
According to the USDA, chicken is safe to eat once it reaches 165°F.
However, chicken leg quarters taste much better when cooked to 175 to 185°F.
At 165°F the meat can still have a slightly firm texture. Allowing the dark meat to cook a little longer breaks down more of the connective tissue, creating incredibly juicy, tender chicken without drying it out.
Always insert the thermometer into the thickest part of the thigh without touching the bone for the most accurate reading.
Let the Chicken Rest
Once the chicken comes off the grill, let it rest for 5 minutes before serving.
Resting allows the juices to redistribute throughout the meat so every bite stays moist and flavorful.
What to Serve with Grilled Chicken Leg Quarters
These pair perfectly with almost any summer side dish.
Some of our favorites include:
- Loaded Potato Foil Packs
- Grilled Potato Wedges
- Sweet Coleslaw
- Ranch Pasta Salad
- Corn on the Cob
- Grilled Vegetables
- Baked Beans
- Watermelon
Whether you’re serving a crowd at a backyard barbecue or making an easy family dinner, this recipe for chicken leg quarters is one of those dependable meals you’ll make all grilling season long.
Pro Tips
- Pat the chicken dry before seasoning. Removing excess moisture helps the dry rub stick better and creates crispier skin on the grill.
- Let the seasoning sit for about 10 minutes. Giving the dry rub a few minutes to rest on the chicken allows the salt and spices to begin flavoring the meat before it hits the grill.
- Use a meat thermometer instead of relying on time. Every grill cooks a little differently, and chicken leg quarters can vary in size. The safest and most accurate way to know they’re done is by checking the internal temperature.
- Cook chicken leg quarters to 175 to 185°F for the best texture. While chicken is safe to eat at 165°F, dark meat becomes much more tender and juicy when cooked a little longer. This is one of my favorite tricks for perfect grilled chicken every time.
- Keep the grill lid closed as much as possible. Opening the lid frequently lets heat escape, which can increase cooking time and make it harder for the chicken to cook evenly.
- Don’t flip the chicken too early. If the skin sticks to the grill, give it another minute or two. Once it’s properly seared, it will release much more easily.
- Trim large pieces of excess fat. Chicken leg quarters naturally have a little extra fat, especially near the thigh. Trimming any large pieces helps prevent flare-ups while grilling.
- Let the chicken rest before serving. Resting the chicken for about 5 minutes allows the juices to redistribute throughout the meat, making every bite more flavorful and juicy.
- Double the dry rub. This seasoning blend is delicious on chicken thighs, drumsticks, wings, pork chops, and even grilled vegetables. I often make extra to keep on hand for quick dinners.
Even though grilled chicken leg quarters are one of the easiest cuts of chicken to cook, avoiding these common mistakes will help you get juicy meat and crispy skin every time.
Common Mistakes to Avoid
Not Patting the Chicken Dry
Moisture is the enemy of crispy skin. Before adding the dry rub, use paper towels to pat the chicken completely dry. This helps the seasoning stick better and allows the skin to crisp up beautifully on the grill.
Cooking by Time Instead of Temperature
Every grill is different, and chicken leg quarters can vary in size. Instead of relying only on the cooking time, use an instant-read thermometer to check for doneness. The chicken is safe at 165°F, but I recommend cooking it to 175 to 185°F for the most tender results.
Flipping the Chicken Too Often
It’s tempting to keep checking the chicken, but flipping it too frequently prevents the skin from developing a nice crust. Stick to the cooking times in the recipe and only flip the chicken when needed.
Opening the Grill Lid Too Much
Every time you lift the lid, heat escapes. This can increase cooking time and make it harder for the chicken to cook evenly. Keep the lid closed as much as possible and only open it when it’s time to flip or check the temperature.
Using a Grill That’s Too Cool
For the best results, preheat your gas grill to 400 to 450°F. A properly heated grill helps create crispy skin while cooking the meat evenly.
Skipping the Resting Time
It can be tempting to dig in right away, but letting the chicken rest for about 5 minutes helps the juices redistribute throughout the meat. The result is juicier, more flavorful chicken.
Forgetting to Trim Excess Fat
Large pieces of fat around the thigh can drip onto the burners and cause flare-ups. Trim any large pieces before seasoning the chicken to help reduce flare-ups and promote more even cooking.
Not Seasoning the Chicken Evenly
Take a few extra seconds to coat every side of the chicken with the dry rub. Even seasoning means every bite is packed with flavor and helps create a delicious crust on the outside.
Frequently asked questions
Yes! This recipe works well on a charcoal grill too. Simply set your grill up for two-zone cooking with a hot side and a cooler side. Because charcoal grills can vary in temperature, the cooking time may be a little different. Always use a meat thermometer and cook the chicken until it reaches at least 165°F, although I recommend 175 to 185°F for the most tender results.
According to the USDA, chicken is safe to eat when it reaches 165°F. However, chicken leg quarters are dark meat, which becomes much more tender when cooked to 175 to 185°F. The extra cooking time helps break down the connective tissue without drying out the meat.
Most grilled chicken leg quarters cook in 35 to 40 minutes on a gas grill heated to 400 to 450°F. Since every grill cooks a little differently, always rely on the internal temperature rather than the clock.
Absolutely! While I prefer this simple dry rub because it creates crispy skin and bold flavor, you can marinate the chicken for several hours before grilling if you prefer. Just be sure to pat the chicken dry before placing it on the grill to help the skin crisp up.
For the best texture, reheat chicken leg quarters in a 350°F oven for about 15 to 20 minutes, or until heated through. You can also reheat them in an air fryer at 350°F for 5 to 8 minutes to help crisp the skin again. Avoid microwaving if possible, as it can make the skin soft.
Grilled Chicken Leg Quarters
Equipment
Ingredients
- 4 chicken leg quarters
Dry rub
- ½ teaspoon salt
- ½ teaspoon paprika smoked or regular
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper
Instructions
- Heat your grill to about 400-450° Fahrenheit.
- In a prep bowl mix together the dry rub ingredients.½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon thyme, ¼ teaspoon black pepper
- Take chicken out of the packaging and remove any large pieces of fat (sometimes there is a big piece by the bones.) Pat chicken dry gently with a paper towel.4 chicken leg quarters
- Sprinkle the dry rub over the chicken and gently rub it all over the chicken quarters.
- Place on the grill skin side up. Close the lid and cook for 10 minutes.Flip so skin side is down. Close the lid and cook for 15 minutes. Check the skin to see if it's as dark as you like it, if not cook another couple minutes before flipping again.Flip so the skin side is up. Close the lid and cook for about 10 minutes, until the internal temperature reaches at least 165. We prefer it at 175 here for best texture and flavor (see notes.)
- Remove from the grill and allow to rest at least 5 minutes before serving.
Love the balance of heat in your spice rub. These grilled chicken leg quarters were crispy and juicy at the same time!
Awsome!! Perfect recipe
!