Grilled BBQ Chicken Leg Quarters (Crispy and juicy)

Grilling BBQ chicken leg quarters is a flavorful and cost-effective way to feed a crowd. The combination of marinating, seasoning with a dry rub and finishing with a rich BBQ sauce ensures juicy, tender meat every time. Whether you're hosting a backyard cookout or simply enjoying a evening meal, this recipe offers a perfect balance of smoky char and bold flavor.

Why Choose BBQ Chicken Leg Quarters?

With all the other meat choices out there, let's take a look at why I still love to grill chicken leg quarters. 

Cost-effectiveness and large portions.

Chicken leg quarters are one of the most affordable cuts of meat to grill, making them a great choice for feeding a group without breaking the bank.

These cuts include both the chicken drumsticks and chicken thighs, offering a generous portion of meat that's more substantial than wings or breasts. This makes them perfect for cookouts or family meals where you want to get the most value from your ingredients.

Juicy dark meat that absorbs marinades well.

The dark meat of chicken legs is naturally more flavorful and tender than white meat, which makes them ideal for grilling.

The extra fat content helps the meat stay moist during cooking, while the marination process infuses the meat with additional flavor. When paired with a good dry rub and BBQ sauce, the result is a rich, juicy bite that's hard to resist.

Great for grilling and feeding a crowd.

Chicken leg quarters are robust and forgiving on the grill, making them an excellent choice for both beginner and seasoned grill masters.

They hold up well to high heat and won't dry out as easily as other cuts, even with longer cooking times. Their size and versatility also mean you can easily scale up the recipe to serve a large group, making them ideal for any gathering or backyard barbecue.

Tips for Grilling Chicken Leg Quarters.

Adding smoke: Whether you're using a charcoal grill like us, or a gas grill, you have the option to add some smokiness. Because we are using a two-zone cooking method, you can add wood chunks or a pellet smoking tube when you move the chicken to the indirect heat side of the grill.

Internal Temperature: We'll be cooking the chicken to an internal temperature of 180°F. Grilling chicken leg quarters to this temperature ensures the dark meat-specifically the chicken thighs and drumsticks-becomes fully tender and juicy. Unlike chicken breasts, which can dry out if overcooked, dark meat benefits from a slightly higher internal temperature.

At 180°F, the connective tissue and fat in the leg quarters break down more, resulting in a more flavorful and juicy chicken. Cooking to only 165°F may leave the meat feeling a bit tougher, so many prefer the additional heat for optimal texture.

Positioning: We'll first sear the chicken skin side down over direct heat, but once we move it to the indirect heat side of the grill, be sure to position the meat as far as you can from the main heat source. This will ensure you have the crispiest skin possible without burning it. 

Making BBQ Chicken Leg Quarters.

BBQ chicken leg quarters is a quick and easy recipe, using just a few basic ingredients, to deliver big flavor. Here's everything you need to get started:

Ingredients

Skin-on Chicken Leg Quarters: 4 - 6 pieces 

Marinade: Italian dressing (enough to fully coat the chicken)

• The tangy flavors in Italian dressing help tenderize the meat while adding a delicious base of herbs and spices.

Dry Rub: BBQ or Grilling Rub of choice (store-bought or try out my homemade bbq seasoning)

• A dry rub adds an extra layer of seasoning and helps create a crispy, flavorful crust on the chicken when grilled. I like to use a general BBQ spice rub that's made for chicken or pork. 

BBQ Sauce: 

• A classic BBQ sauce adds a rich, sweet, and smoky finish, perfect for caramelizing over the heat of the grill. Use your favorite barbecue sauce for this step.

Marinate the Chicken 

Trim any loose or excess fat from the chicken leg quarters. Place the chicken in a large bowl or a couple gallon freezer bags. Pour in enough Italian dressing to cover the chicken, then seal the container and place in the refrigerator to marinate overnight. 

It's important to keep the skin on the chicken during marination and grilling. The skin acts as a barrier, helping to retain moisture while also crisping up during grilling. This adds not only texture but also more flavor as the fat renders and mingles with the dry rub and sauce.

Set up your grill

Preheat your grill and set it up for two-zone cooking (one "hot" side of the grill over direct heat, and one "cool" side of the grill that is indirect heat). Or use heat deflectors if you are using a kamado style grill like a Big Green Egg which I used here.

We are using a charcoal grill, but you can use a gas grill too. Just only turn on one side of the burners for direct heat. 

Dry rub the chicken

Bring the chicken out of the fridge and onto a large baking sheet or prep surface, letting the excess marinade drip off but not patting dry with paper towels. Cover the meat all over with dry rub, making sure to evenly coat the outside. 

If your dry rub isn't sticking to the meat, you can give it a light coating of oil to act as a binder. I like to use olive oil or avocado oil. Let the chicken sit dry rubbed at room temperature until the grill temperature reaches medium-high heat, roughly 350-400°F.

Grill the chicken quarters

With the grill at temperature, place the chicken quarters skin side down on the direct heat side of the grill. Flip the chicken every 2 minutes for 6 - 8 minutes until you get a nice char on both sides. 

Transfer the chicken to the grill grates over indirect heat, skin side up. 

If you want some smoke on the chicken, now is the time to add wood if you're using charcoal, or a smoker tube if you're using a gas grill. 

Close the lid and continue cooking chicken until it a meat thermometer reads 165°F in the thickest part of the meat.

Add the sauce

At this point, your chicken quarters should have crispy skin that will hold up to saucing without getting soggy.

Brush on a thin layer of your favorite barbecue sauce and close the lid to let it tack up. 

Check the internal temperature of the chicken again until it reads 175°F. Brush another layer of the sauce and close the lid. Repeat this at 180°F.

Once the meat thermometer reads 185°F, remove the chicken from the grill. 

Finishing touches

For best results, let the chicken rest for 15 - 30 minutes at room temperature. This is the best way to ensure juicy meat as the internal juices redistribute. 

After resting, you are ready to serve! 

Looking for the perfect side dish? Give these a try.

The best loaded baked beans

Easy Homemade Pasta salad

Easy Homemade coleslaw

Creamy Mashed potatoes

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