Make perfectly grilled chicken leg quarters with a simple spice rub and a few top tips. They're perfectly charred, with crispy skin and tender, juicy meat!
Preheat the gas grill to 350ºF/175ºC, using paper towels to oil the grill grates.
juice the lemon and add it along with oil and spices (paprika, chili, garlic and onion powder, salt, and pepper) to a small bowl and mix well.
Pat the chicken quarters dry with paper towels before rubbing the oil and spice rub into the meat all over (including under the skin, for more flavor) and set it aside to come to room temperature (about 20 minutes).Trim any excess fat or skin from the chicken quarters to avoid grill flare-ups.
When the grill is hot, place the chicken quarters in a single layer on the grill skin side down. Cook for between 30-40 minutes, turning them every 10-12 minutes for even charring/cooking. The exact cooking time will depend on their size. I prefer to grill with the lid down as it helps to control the heat, reduce flare-ups, and cook the meat more evenly. Move the pieces around to account for hot spots if necessary.
Before removing the leg quarters from the grill, check for doneness. Insert a meat thermometer into the thickest part of the meat, avoiding all bones (which can affect the temperature reading). The internal temperature should read at least 165°F (74°C).For this type of chicken cut, I recommend allowing it to reach 175-180ºF/79-82ºC for more tender meat and no stringiness.
Once ready, remove the grilled chicken leg quarters from the grill and leave them to rest for 5 minutes, then serve!
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Notes
Preheat the grill: This is important to prevent sticking and provide even cooking results every time.
Use skin-on chicken: This extra layer between the meat and grill helps lock in flavor and juiciness to prevent the meat from drying and/or burning. It also helps to make wonderfully crispy grilled chicken quarters.
Grill starting skin-side down: It helps to render the fat and crisp up the chicken skin. It also acts as a barrier to protect the meat from drying out and can even improve flavor.
For the crispiest skin: Achieve the crispiest chicken skin by ensuring the chicken is thoroughly dry before seasoning. Starting with a higher heat initially can help crisp it up, followed by reducing the heat for even cooking.
Turn them often: To ensure the grilled chicken leg quarters are evenly charred and cooked all over, turn them every 10-12 minutes.