How To Grill Crispy Chicken Quarters

Learn everything you need to know about making crispy chicken leg quarters on the grill.

I’ve covered lots of grilled chicken recipes (like these smoked wings on an electric smoker and making smoked pulled BBQ chicken).

But, grilled chicken quarters are a simple and tasty grill-friendly recipe you need to be making often as well.

While all of these points are valid, it’s safe to say these grilled chicken quarters are also just simply delicious. And we love delicious!

I will teach you how to prep the chicken to get the crispiest skin (without frying or air frying) using only your grill. Get additional details on everything you need to know to make this recipe irresistible. Let’s dive in!

Supplies Needed

• Mixing Bowl
• Tongs
• Paper Towels
• Instant Read Thermometer

What is a Chicken Quarter?

A chicken quarter is the full leg of the chicken which includes the leg and the thigh. The leg and thigh are both dark meat, so these grilled chicken quarters will come out juicy and tender. They’re incredibly versatile and can be cooked hot and fast on the grill or even low and slow like in this slow cooker chicken quarter recipe.

Dark meat is harder to overcook than white meat due to the higher content of fat, and therefore is great for cooking at a higher heat to get that crispy skin!

Chicken quarters should be cooked to an internal temperature of 165 F to 180 F. Check the innermost part of the thigh to get an accurate read on the temperature.

How long do chicken quarters take to grill?

I prefer to grill the chicken quarters on medium-high heat (425 F), then they will take roughly 20 to 25 minutes to cook.

This higher temperature using indirect heat helps render the fat and is what creates crispy skin. Turn the heat down when finishing the chicken off over the open flame on the grill.

That being said, everyone’s grill is different so the best way to make sure your chicken is done is to check it with a meat thermometer.

How Do I Get Crispy Skin When Grilling Chicken?

The number one trick to crispy chicken skin when grilling is to remove the excess moisture and dry out the skin. I do this first by patting the chicken dry with paper towels and removing any of the natural juices and water.

Once they are nice and dry, I like to mix up the seasonings of choice and baking powder.

Baking powder drys out the skin and allows it to get crispier when you apply higher heat. For this technique to work, allow the chicken quarters to rest in the fridge for a minimum of 2 hours prior to grilling for best results.

I like to season the chicken with my own spice blends (like this Cajun BBQ dry rub) and combine it with the baking powder too.

Grilled Chicken Quarters Ingredients:

• Chicken Quarters
• Olive Oil
• Baking Powder (used to make the outside skin extra crispy)
• Seasonings of Choice

Preparation:

1. Before you grill your chicken quarters, take them out of the fridge and get them prepped.
2. First, pat the chicken dry with paper towels. Then, you can trim any excess fat or skin off of the chicken. Keep the skin that is on top of the chicken quarter since that is what we are going to make nice and crispy on the grill.
3. Once the chicken is dry, you can rub oil on the chicken and season with your favorite seasonings, mixed with baking powder. If you are adding your own seasonings, just don’t forget to add salt. Salt adds flavor but it also helps the chicken retain moisture while cooking.
4. Let the chicken rest with the seasonings on it in the fridge uncovered for at least two hours or even overnight. Keeping them exposed to the air allows the baking powder to absorb the moisture and dry out the skin before grilling.

Grilling Instructions:

1. After your chicken has sat for the appropriate amount of time to let the baking powder absorb into the skin, preheat your grill to 400 F. You will utilize two-zone grilling for this recipe (first you grill with indirect heat, then with direct heat to get color and classic grill marks).
2. Grill the chicken and place it on the cooler side of the grill over indirect heat. The skin will begin to render the fat, while the inside of the chicken begins to cook to the required temperature.
3. Keep the chicken on indirect heat until it hits 155 F -165 F. internally.
4. When the skin is crispy and the chicken is almost done cooking, move each chicken quarter to the direct heat side of the grill (over open flames). Place each quarter skin side down. Flip it when it naturally releases from the grates. Cook each side for 2-3 minutes.
5. You can add a sauce using a basting brush if you desire. A sauce can add some juiciness and flavor to the chicken, and who doesn’t love a saucy, grilled BBQ chicken? Use your favorite sauce or try this apricot BBQ sauce or my savory Guinness BBQ sauce recipe.
6. Whether you add a sauce or not, continue cooking the chicken until it is done and an instant-read thermometer reads a minimum of 165 F to 180F when checking the chicken. Take them off the grill, let them rest for 5 minutes, and enjoy!

Tips For Grilling Chicken:

• Start with clean and greased grill grates to prevent sticking.
• Be sure to periodically check for doneness once the chicken skin is crispy and golden in color. You don’t want to undercook chicken and the dark meat is more forgiving if you do overcook a little bit.
• Warm the sauce up before brushing it onto the chicken. You can brush the sauce straight onto the chicken after it has cooked a little bit.
• We want the skin to turn out crispy, but be careful not to burn the skin. Make sure you are moving the chicken around on the grill often. If the skin starts to get too dark, turn the temperature down on the grill.

Love chicken recipes? Check out these 10 healthy chicken recipes I know you will love!