Grilled Chicken Leg Quarters

For the juiciest results and crispy skin, grill chicken leg quarters using a two-zone heating method—a hot side for searing and a cooler, indirect heat side for cooking through. Use a meat thermometer to ensure they reach the target internal temperature for doneness. 

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Step 1

Generously season all sides of the chicken with your dry rub. For an even crispier skin, add a little cornstarch to your rub.

Step 2

For a gas grill: Preheat one side to medium-high (around 400°F to 425°F) and leave the other side off. This creates your two cooking zones.

Step 3

Brush the grill grates with oil to prevent sticking.

Step 4

Place the chicken quarters skin-side down over the direct heat (hot side).

Step 5

Sear for 2–4 minutes per side, or until the skin is golden brown with a slight char. Move the pieces around to prevent them from burning.

Step 6

Move the leg quarters to the indirect heat zone (the cooler side of the grill), arranging them skin-side up.

Step 7

Close the grill lid and cook for about 30–45 minutes. The lid traps heat, allowing the chicken to cook through without burning.

Step 8

Flip the chicken about halfway through the indirect cooking time for even heat exposure.

Step 9

If using BBQ sauce, baste the chicken during the final 10–15 minutes of cooking. This prevents the sauce's sugars from burning.

Step 10

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.

Step 11

While chicken is safe to eat at 165°F, dark meat is best when cooked to a higher temperature (175°F to 185°F) for maximum tenderness.

Step 12

If the internal temperature is not yet reached, continue cooking with the lid closed and check again in 5–10 minutes.

Step 13

Once cooked, transfer the chicken to a plate or cutting board and let it rest for at least 10–15 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful chicken.