Grilled Chicken Quarters: Juicy & Flavorful Recipe You’ll Love

Why Grilled Chicken Quarters Are a Game Changer

There’s something magical about grilled chicken quarters. The juicy meat, the crispy skin, and that smoky char from the grill make it one of my all-time favorite dishes. I remember hosting a summer cookout last year when I decided to try my hand at grilled chicken quarters Weber style. It was a hit! My friends couldn’t stop raving about how tender and flavorful the chicken was. Since then, this recipe has become my go-to for feeding a crowd without breaking a sweat.

A Little History Behind the Dish

Grilled chicken quarters have deep roots in backyard barbecues. Chicken leg quarters are budget-friendly cuts that pack a ton of flavor thanks to their higher fat content. Traditionally, they were slow-cooked over charcoal, but modern techniques like using a Weber gas grill or baking before grilling have made them even more versatile. Over the years, I’ve tested countless marinades and rubs, from spicy to sweet, and each time, I discover something new to love about this humble dish.

Why You’ll Fall Head Over Heels for This Recipe

If you’re looking for a dish that’s easy, crowd-pleasing, and packed with flavor, grilled chicken quarters are your answer. The combination of a good marinade and the smoky kiss of the grill creates layers of taste that are hard to beat. Plus, it’s a great way to enjoy a hearty meal without spending hours in the kitchen. Whether you’re cooking for family or friends, this recipe will earn you serious chef points.

Perfect Occasions to Fire Up the Grill

This dish shines at casual gatherings like weekend barbecues, game-day parties, or even a laid-back dinner with loved ones. I’ve served grilled BBQ chicken leg quarters at everything from Fourth of July celebrations to lazy Sunday lunches, and they always steal the show. Trust me, once you try this recipe, you’ll find excuses to fire up the grill just to make it again.

What You’ll Need

1. 4 chicken leg quarters
2. 1/4 cup olive oil
3. 2 tablespoons soy sauce
4. 2 tablespoons honey
5. 1 tablespoon smoked paprika
6. 1 teaspoon garlic powder
7. 1 teaspoon onion powder
8. 1 teaspoon salt
9. 1/2 teaspoon black pepper
10. 1 lemon, sliced (for garnish)

Substitutions and Swaps

• Swap soy sauce for tamari if you need a gluten-free option.
• Use maple syrup instead of honey for a different sweetness.
• Add cayenne pepper to the rub if you want some heat.
• Replace smoked paprika with regular paprika for a milder flavor.

Step 1: Marinate the Chicken

The first step is giving your grilled chicken quarters plenty of time to soak up all those delicious flavors. In a bowl, whisk together olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken in a large zip-top bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken. Let it sit in the fridge for at least 2 hours, or overnight for maximum flavor. Pro tip: The longer you marinate, the juicier the chicken will be!

Step 2: Preheat Your Grill

Whether you’re using a Weber gas grill or a charcoal grill, preheating is key. For a gas grill, set it to medium-high heat. If you’re going old-school with charcoal, light the coals and wait until they’re covered with white ash. A hot grill ensures the chicken gets that irresistible crispy skin while staying juicy inside. Chef’s tip: Clean your grill grates before cooking to prevent sticking.

Step 3: Grill the Chicken

Place the chicken on the grill, skin side down, and let it cook undisturbed for about 6-8 minutes. This gives the skin time to crisp up beautifully. Then, flip the chicken and continue grilling for another 25-30 minutes, turning occasionally. If you’re wondering how long do you grill chicken leg quarters on charcoal, aim for an internal temperature of 165°F. Use a meat thermometer to check for doneness. The aroma of the sizzling chicken will make your mouth water!

Timing Breakdown

• Prep Time: 15 minutes
• Marinating Time: 2 hours (or overnight)
• Cooking Time: 35-40 minutes
• Total Time: About 2 hours and 50 minutes

Chef’s Secret

To get extra-crispy skin, pat the chicken dry with paper towels before grilling. Removing excess moisture helps the skin crisp up faster. Another trick? Start with the skin side down and don’t move the chicken for the first few minutes—this allows the skin to sear properly.

An Interesting Fact About Chicken Quarters

Did you know that chicken leg quarters are often considered the “dark meat” champions? They contain more fat than breast meat, which makes them incredibly juicy and flavorful when cooked right. No wonder grilled chicken quarters are such a fan favorite!

Necessary Equipment

• Grill (charcoal or gas)
• Meat thermometer
• Tongs
• Basting brush (optional)
• Zip-top bag or bowl for marinating

Storage Tips

Leftover grilled chicken quarters can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F to keep the skin crispy. Avoid microwaving, as it can make the skin soggy.

If you want to freeze the leftovers, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay good for up to 3 months. Thaw overnight in the fridge before reheating.

For meal prep enthusiasts, grilled chicken quarters are perfect for salads, wraps, or grain bowls throughout the week. Just shred the meat and mix it with your favorite ingredients.

Tips and Advice

One common question is whether to grill chicken quarters skin up or down. Always start with the skin side down to render the fat and create a crispy layer. Another pro tip: Baste the chicken with extra marinade during the last few minutes of grilling for added flavor.

Presentation Ideas

• Garnish with fresh lemon slices and parsley for a pop of color.
• Serve on a wooden platter for a rustic look.
• Pair with a vibrant side salad or grilled veggies.
• Drizzle a little extra honey or BBQ sauce on top for shine.

Healthier Alternatives

Here are six ways to tweak this recipe:

1. Baked Then Grilled Chicken Quarters: Bake the chicken at 375°F for 20 minutes, then finish on the grill for a healthier option.
2. Low-Calorie Marinade: Use Greek yogurt, lemon juice, and herbs for a lighter marinade.
3. Spice Rub: Skip the marinade and use a dry rub with chili powder, cumin, and oregano.
4. Gluten-Free Option: Swap soy sauce for coconut aminos in the marinade.
5. Veggie-Packed Meal: Serve with grilled zucchini and bell peppers.
6. Herb-Infused Oil: Brush the chicken with rosemary-infused olive oil before grilling.

Mistake 1: Overcooking the Chicken

Overcooked chicken is dry and tough, which ruins the experience. To avoid this, use a meat thermometer to ensure the internal temperature reaches 165°F. Pull the chicken off the grill just before it hits that mark—it’ll continue cooking slightly as it rests.

Mistake 2: Skipping the Resting Time

Resting the chicken for 5-10 minutes after grilling allows the juices to redistribute. Cutting into it too soon lets all those tasty juices escape, leaving you with drier meat.

Mistake 3: Not Preheating the Grill

A cold grill leads to uneven cooking and sticking. Always preheat your grill fully before adding the chicken. This ensures a nice sear and prevents tearing the skin.

Mistake 4: Flipping Too Often

Constant flipping disrupts the cooking process and prevents the skin from crisping up. Flip the chicken only once or twice during grilling for best results.

Frequently Asked Questions

How long does it take to grill leg quarters on the grill?

It typically takes 35-40 minutes to grill chicken leg quarters, depending on the heat of your grill. Aim for an internal temperature of 165°F for safe consumption.

What’s the best way to cook chicken leg quarters?

Grilling is my favorite method because it adds a smoky flavor and crispy skin. However, baking them first and finishing on the grill is a great alternative for juicier results.

Do you flip leg quarters while grilling?

Yes, but only once or twice. Start with the skin side down for 6-8 minutes, then flip and continue cooking until done.

How do I cook chicken quarters on a Weber gas grill?

Preheat your Weber gas grill to medium-high heat. Grill the chicken skin side down for 6-8 minutes, then flip and cook for 25-30 minutes, turning occasionally.

What’s the best marinade for grilled chicken quarters?

A mix of olive oil, soy sauce, honey, garlic, and spices works wonders. Experiment with different flavors to find your favorite.

Are grilled chicken quarters high in calories?

Each serving contains about 250-300 calories, depending on the marinade and cooking method. It’s a relatively low-calorie option compared to fried chicken.

Can I bake and then grill chicken quarters?

Absolutely! Baking them first ensures they’re fully cooked, and grilling adds a crispy finish. This method is especially helpful for larger gatherings.

Should I grill chicken quarters skin up or down?

Start with the skin side down to crisp it up, then flip halfway through cooking.

How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature has reached 165°F. The juices should also run clear when pierced with a knife.

Can I use a charcoal grill for this recipe?

Yes! A charcoal grill adds extra smokiness. Just make sure the coals are evenly heated before placing the chicken on the grill.

Final Thoughts

Grilled chicken quarters are a crowd-pleasing dish that’s easy to master with a little practice. Whether you’re firing up a Weber gas grill or going old-school with charcoal, this recipe delivers big on flavor and simplicity. With these tips and tricks, you’re ready to impress your family and friends. So grab your tongs, fire up the grill, and enjoy the deliciousness!