How Long to Grill Leg Quarters Step by Step
You’ll want to grill chicken leg quarters for about 45 to 60 minutes using a two-zone method to achieve perfectly cooked, juicy meat.
Start by seasoning and oiling the chicken, then sear over direct heat to crisp the skin.
Move them to indirect heat to finish cooking evenly, flipping every 15 minutes.
Use a meat thermometer to guarantee the internal temperature hits around 185°F for tender, juicy meat.
Brush on BBQ sauce in the final 10 minutes for added flavor.
Keep going to discover tips on resting, serving, and storing your grilled leg quarters.
Key Takeaways
- Preheat grill to 400°F and set up two-zone cooking with one side hot for searing and the other for indirect heat.
- Season chicken leg quarters, rest at room temperature for 30 minutes, then sear over direct heat for 5-7 minutes each side.
- Move chicken to indirect heat, cook for 30-40 minutes, flipping every 15 minutes for even cooking and crispy skin.
- Start checking internal temperature at 45 minutes; aim for 185°F in the thickest part of the thigh for tenderness.
- In the last 10 minutes, brush BBQ sauce on chicken, flipping every 4-5 minutes until temperature reaches 165-180°F.
Preparing Chicken Leg Quarters for Grilling
Before you start grilling, make certain to remove any visible fat from the chicken leg quarters to prevent flare-ups. Next, dry the chicken thoroughly with paper towels; this helps achieve crispy skin and allows the seasoning mix to stick better. Generously rub the seasoning mix all over the leg quarters, making sure every side is evenly coated for maximum flavor.
Preheat your grill to 400°F to prepare for indirect grilling—this method guarantees even cooking without burning the chicken. Let the seasoned leg quarters rest at room temperature for about 30 minutes before placing them on the grill. This step promotes more consistent cooking throughout the chicken.
Setting Up Your Grill for Two-Zone Cooking
To set up your grill for two-zone cooking, start by heating one side to a high temperature for direct heat. Leave the other side unlit to create a cooler area for indirect cooking.
This arrangement lets you sear your leg quarters first, then finish cooking them gently without burning.
Preparing Direct Heat Zone
Setting up your grill for two-zone cooking means creating one side with high, direct heat—around 400°F—for searing, while leaving the other side cooler for indirect cooking.
To prepare the direct heat zone, preheat one side of your grill to about 400°F, ensuring it’s hot enough to sear your chicken leg quarters. Arrange your coals or burners so this side provides intense heat, perfect for placing chicken legs directly over the flames to lock in juices and flavor.
Keep an eye on grill temperature to maintain consistent heat. This setup lets you start grilling chicken by searing over direct heat before moving it to the cooler side for indirect cooking, ensuring the chicken cooks evenly without burning.
Arranging Indirect Heat Side
While one side of your grill heats up to sear your chicken leg quarters, you’ll want to leave the other side off or on low to create an indirect heat zone. This indirect heat area should maintain a grill temperature between 325-350°F for ideal cooking results. Using a reliable meat thermometer helps you monitor this precisely.
After searing the skin side, position the chicken on the indirect heat side to cook through evenly without burning. This two-zone setup is perfect during grilling season, ensuring juicy meat and crispy skin.
| Step | Details |
|---|---|
| Indirect Heat Setup | One side off/low; 325-350°F |
| Position the Chicken | Move from direct to indirect heat |
| Monitor Temperature | Use a meat thermometer for control |
Preheating the Grill to the Optimal Temperature
Before you start grilling, make sure to preheat your grill to about 375°F for the best results. Set up two heat zones by keeping one side hot and the other cooler for indirect cooking.
This setup helps you achieve crispy skin without burning the leg quarters.
Achieving Ideal Heat
To grill chicken leg quarters perfectly, you’ll want to preheat your grill to between 375°F and 400°F. Achieving ideal heat is essential for even cooking and crispy skin. Follow these steps:
- Turn on all burners if using a gas grill to start preheating.
- Allow the grill to heat for 10-15 minutes before cooking.
- Use a reliable grill thermometer to monitor and maintain the temperature.
- Create a two-zone cooking setup by heating one side and leaving the other cooler for indirect cooking.
This temperature range and two-zone cooking method let you sear chicken leg quarters over direct heat, then finish them gently with indirect heat, ensuring perfectly cooked, juicy results every time.
Preparing Grill Zones
Getting your grill zones ready is the next step after achieving the right heat. To preheat the grill properly, aim for an ideal temperature of 400°F, which guarantees even cooking and crispy skin on your leg quarters.
If you’re using a gas grill, turn on one side to create a hot zone and leave the other side off for indirect heat. For charcoal grill users, arrange the coals on one side to establish direct and indirect heat zones.
Let the grill heat for 10-15 minutes before cooking, then monitor the grill temperature with a reliable thermometer. Maintaining consistent cooking temperatures is key to avoiding burnt skin while thoroughly cooking the chicken through indirect heat on the cooler side.
Seasoning and Oiling the Chicken Quarters
Although grilling leg quarters is straightforward, seasoning and oiling them properly makes all the difference in flavor and texture. Start by removing any visible fat from the chicken leg quarters and patting them dry to guarantee crispy skin. Next, generously apply your seasoning mix—salt, pepper, garlic powder, onion powder, and paprika work great.
Then, drizzle avocado oil over the chicken and rub it evenly to help the seasoning stick and promote browning. For deeper flavor, you can marinate the chicken with a spice rub or your favorite BBQ sauce for at least an hour or overnight. Keep in mind:
- Remove excess fat and dry chicken thoroughly.
- Apply seasoning mix liberally.
- Rub in avocado oil evenly for better grilling results.
- Marinate with spice rub or BBQ sauce ahead of time, applying BBQ sauce only in the last 10 minutes to avoid burning.
This approach guarantees your chicken leg quarters come out juicy and flavorful every time.
Searing Chicken Quarters Over Direct Heat
Start by preheating your grill to about 400°F, then place the chicken quarters skin side down over direct heat. This initial step is essential for searing chicken quarters, giving you those perfect char marks and locking in juices. Let the chicken cook for about 4-5 minutes before you flip the chicken to sear the other side for an equal amount of time.
Using direct heat here guarantees the skin crisps up nicely without overcooking the inside. Keep a close eye on the cooking time during this phase—too long and the skin may burn. While searing is critical for flavor, the internal temperature won’t reach a safe level just yet.
Your goal is to get the skin browned and flavorful. This method is a key step in any BBQ chicken routine, setting the stage for perfectly cooked chicken leg quarters. Remember, searing isn’t about fully cooking the meat, but about enhancing taste and texture.
Moving Chicken to Indirect Heat for Cooking
Once you’ve seared the chicken leg quarters over direct heat for about 5-10 minutes, you’ll want to move them to the indirect heat side of the grill. This step is essential to avoid burning the skin or BBQ sauce while making sure the grilled chicken leg quarters cook evenly. Indirect heat, maintained around 375°F, helps develop a crispy exterior and keeps the meat juicy.
Here’s what to do next:
- Move the chicken to the cooler side of the grill to prevent flare-ups.
- Cover the grill to trap heat, creating an oven-like environment.
- Flip the chicken every 15 minutes to guarantee even cooking and avoid burning the sauce.
- Continue grilling until the internal temperature reaches 185°F for tender, fully cooked meat.
Managing grilling time and heat this way assures perfectly cooked leg quarters with a delicious crispy exterior.
Monitoring Internal Temperature With a Meat Thermometer
When checking your leg quarters, insert the meat thermometer into the thickest part of the thigh, making sure not to touch the bone.
You’ll want to aim for an internal temperature around 185°F to get the best tenderness and juiciness.
Start monitoring around 45 minutes to avoid overcooking since grill times can vary.
Proper Thermometer Placement
Although grilling leg quarters can be straightforward, knowing exactly when they’re done requires proper thermometer placement. To accurately monitor the internal temperature, follow these steps:
- Insert your instant read thermometer into the thickest part of the chicken leg quarters, avoiding the bone.
- Monitor the temperature closely throughout the grilling process, especially after the first 20 minutes.
- Aim for an internal temperature of at least 185°F to guarantee ideal tenderness and juiciness.
- Once done, allow chicken to rest for at least 10 minutes so the juices redistribute evenly.
This proper thermometer placement technique lets you check doneness quickly without losing heat, making your grilling process more precise and your chicken perfectly cooked every time.
Target Temperature Range
Grilling chicken leg quarters requires you to monitor their internal temperature closely to guarantee both safety and peak taste. Use a meat thermometer to check the temperature of the chicken by inserting the probe into the thickest part of the thigh, avoiding the bone. The minimum internal temperature to be safe to eat is 165°F, but for prime tenderness and juicy meat, aim for 185°F.
After grilling the chicken leg quarters for 20-25 minutes, start monitoring temperature every 5 minutes to avoid undercooking or overcooking. Keeping a close eye on the temperature guarantees you grill and cook the leg quarters perfectly, delivering flavorful, tender chicken that’s safe to eat and deliciously juicy every time.
When and How to Add BBQ Sauce During Grilling
Since BBQ sauce contains sugars that can burn easily, you’ll want to add it to your chicken leg quarters during the last 10 minutes of grilling. When the internal temperature reaches around 160°F, brush your favorite sauce onto the grilled chicken quarters. This timing lets the sauce caramelize beautifully without burning.
To get the best results, follow these steps:
- Apply a generous layer of BBQ sauce once the chicken hits 160°F.
- Flip the chicken every 4-5 minutes to promote even caramelization and prevent burning.
- Add additional layers of BBQ sauce every few minutes for richer flavor.
- Continue cooking chicken until the internal temperature reaches 165-180°F, ensuring it’s fully cooked and safe to eat.
Resting Grilled Chicken Leg Quarters Before Serving
After you take your chicken leg quarters off the grill, let them rest for at least 10 minutes before serving. This resting period is essential because it allows the juices to redistribute throughout the meat, preventing the loss of moisture that happens if you start cutting into the chicken right away.
To keep the chicken warm while it rests, cover it loose with foil—this traps some heat but lets steam escape, so the skin stays crisp instead of soggy. Resting not only preserves juiciness but also enhances the overall flavor and texture, making each bite tender and flavorful.
Skipping this step can lead to dry meat and a less enjoyable eating experience. So, be patient and give your grilled leg quarters this simple but important rest time to guarantee you serve juicy, delicious chicken every time.
Tips for Serving and Storing Leftover Chicken Quarters
When you have leftover chicken leg quarters, it’s important to refrigerate them within two hours to keep them safe and tasty. Store the grilled chicken leg quarters in an airtight container to maintain freshness. Proper storage means your leftover chicken quarters can last up to 4 days in the fridge, making them perfect for meal prep.
If you won’t eat them soon, freeze the chicken in an airtight container or freezer bag for up to 3 months.
Here are some tips for serving and storing leftover chicken quarters:
- Refrigerate in an airtight container within two hours.
- Use leftovers within 4 days or freeze for longer storage.
- Reheat using an oven or air fryer to keep skin crispy.
- Enjoy cold in versatile ways like salads or sandwiches.
These tips help you safely enjoy your grilled chicken leg quarters while reducing waste and adding convenience to your meals.
Frequently Asked Questions
How Long Does It Take to Grill a Chicken Leg Quarter?
Grilling a chicken leg quarter usually takes about 45 to 55 minutes. You’ll want to start over direct heat for around 20 to 25 minutes, flipping every 5 minutes to get that nice sear.
Then, move it to indirect heat to finish cooking without burning. Don’t forget to check the internal temperature—it should reach 185°F in the thickest part for safe, juicy chicken. Use a meat thermometer for accuracy.
Is It Better to Grill Chicken at 350 or 400?
It really depends on what you want. If you’re after crispy skin and faster cooking, grilling at 400°F is better—it caramelizes sauces nicely and gives great grill marks.
But if you prefer more tender meat and want to avoid flare-ups or burning, 350°F is safer and more forgiving.
Do You Flip Leg Quarters While Grilling?
You should flip leg quarters while grilling, ideally every 5 minutes to guarantee even cooking and prevent burning. Did you know flipping too frequently with BBQ sauce can cause it to burn, ruining the flavor? Start by searing skin-side for about 20 minutes, then move the chicken to indirect heat.
Use a meat thermometer to hit 185°F for perfect tenderness. This way, you get juicy, evenly cooked leg quarters every time.
How Long to Barbecue Chicken Legs on a Gas Grill?
You’ll want to barbecue chicken legs on a gas grill for about 30 to 40 minutes. Start by preheating your grill to 400°F, then cook the legs over direct heat for 20–25 minutes, flipping every 5 minutes to cook evenly.
Once seared, move them to indirect heat and continue grilling until they hit 165°F to 180°F internally. Don’t forget to add BBQ sauce during the last 10 minutes to keep it from burning.
Conclusion
Grilling leg quarters is like tending a garden—you’ve got to give attention at just the right moments. Remember when my first batch was tough? That’s because I rushed the resting step.
Letting the chicken rest after grilling, just like letting plants absorb sunlight, makes all the difference. By following these steps and trusting your thermometer, you’ll serve juicy, flavorful leg quarters every time.
Patience turns good grilling into great grilling. For perfectly cooked leg quarters, remember to monitor the grill time carefully and allow proper resting. This method ensures tender, mouthwatering results every time you grill leg quarters.
