Grilled chicken leg quarters are really easy to make and full of flavor! They are made with a simple homemade dry rub and are delicious with a perfectly crispy skin.
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.
Notes
Nutritional values are estimated and will vary depending on the size of the leg quarters.For the paprika - We have made these many times and we have tried them with smoked and regular paprika. They are both good, we prefer the smoked here. Important safety note - It is best to stay close to your grill while cooking on it, there is always a risk of a flare up. Do not leave it unattended.For the temperature - We prefer the temperature of our grilled chicken leg quarters to be about 175 degrees for best texture, but some people prefer it at 165. It does need to cook to at least 165 to be safe, but at 165 they sometimes have a slightly rubbery texture. At 175-185 degrees they have a fall apart, fall off the bone easily tender texture. They are a piece of chicken that gets better when overcooked!