Chicken Leg Quarter Recipes: 8 Grilled Favorites for Summer

Introduction

There’s something irresistibly satisfying about biting into a perfectly grilled chicken leg quarter – that juicy, tender meat with crispy, caramelized skin that just falls off the bone. As summer heats up and backyard barbecues become the weekend ritual, these budget-friendly cuts deserve a special place on your grill! Chicken leg quarters combine the best of both worlds: the succulent thigh and the flavorful drumstick, making them the unsung heroes of summer grilling.

Did you know that leg quarters are the chicken’s most flavorful part? Their higher fat content than breast meat means they’re practically impossible to dry out – a blessing for novice and experienced grillers alike. Plus, they’re incredibly versatile, soaking up marinades and spice rubs like a dream while developing that gorgeous smoky char we all crave.

What makes these recipes truly special is how simple they are to prepare. With minimal prep time and straightforward cooking techniques, you can impress your family and friends with restaurant-quality meals without breaking a sweat (except from the grill heat, of course!). Much like our popular grilled chicken breast recipes from last summer, these leg quarter variations are guaranteed crowd-pleasers that will have everyone asking for seconds.

What is a Chicken Leg Quarter?

Ever wondered what exactly makes a chicken leg “quarter”? Well, it’s not just a fancy name to make your grocery shopping more confusing! A chicken leg quarter is literally a quarter of the chicken – specifically, the thigh and drumstick still connected, with part of the back attached. It’s like getting the chicken’s entire lower half in one convenient package!

Some folks call them “hindquarters” which sounds rather fancy for what’s essentially the chicken’s booty and leg, doesn’t it? and nothing satisfies a hungry stomach quite like these juicy, flavor-packed pieces.

Whether you’re a dark meat devotee or just someone looking to stretch your grocery budget further, chicken leg quarters deserve a special place in your cooking repertoire. Ready to transform these humble cuts into grilling greatness? Let’s dive right in!

Why You’ll Love These Chicken Leg Quarter Recipes:

These grilled chicken leg quarter recipes are bound to become your summer go-to for several compelling reasons. First and foremost, the incredible juiciness of dark meat makes these cuts virtually foolproof on the grill – they maintain their moisture and tenderness even when cooked over high heat, resulting in that perfect combination of crispy skin and succulent meat that makes your taste buds dance.

From a practical standpoint, chicken leg quarters are one of the most economical cuts of meat you can buy. They often deliver more flavor and substance for your dollar at less than half the price of chicken breasts. When feeding a hungry crowd at your backyard barbecue, this cost-efficiency is a game-changer that doesn’t compromise on taste or quality.

What truly elevates these recipes is the wonderful versatility of leg quarters to absorb marinades, rubs, and glazes. From sweet and sticky honey-soy to spicy cajun and zesty lemon-herb, each recipe showcases a unique flavor profile that transforms the humble chicken leg quarter into something truly special. Much like our popular slow-cooker chicken recipes, these grilled variations prove that simple ingredients can create extraordinary meals.

Ready to elevate your summer grilling game? These eight chicken leg quarter recipes will have your family and guests raving all season long!

How to Make Grilled Chicken Leg Quarters:

Quick Overview

Grilling chicken leg quarters is surprisingly simple yet delivers restaurant-quality results every time. The beauty of these recipes lies in their perfect balance of smoky char, tender meat, and bold flavors that penetrate deep into the chicken. Most of these recipes require just 15-20 minutes of prep time and about 45 minutes of grilling, making them ideal for both weeknight dinners and weekend gatherings.

Key Ingredients for Chicken Leg Quarter Recipes:

• Chicken leg quarters (8-10 pieces, approximately 3-4 pounds)
• Olive oil (1/2 cup for various recipes)
• Garlic (8-10 cloves, minced)
• Lemon juice (from 3-4 fresh lemons)
• Various herbs (rosemary, thyme, oregano, parsley)
• Spices (paprika, cumin, cayenne, black pepper, salt)
• Honey (1/2 cup for sweet glazes)
• Soy sauce (1/3 cup for Asian-inspired marinades)
• Dijon mustard (1/4 cup for tangy flavors)
• Brown sugar (1/3 cup for caramelization)
• Balsamic vinegar (1/4 cup for depth of flavor)
• Hot sauce (to taste for spicy variations)
• Worcestershire sauce (3 tablespoons for umami boost)

Step-by-Step Instructions:

1. Classic Lemon-Herb Grilled Chicken Leg Quarters

1. Prepare the marinade: In a large bowl, combine 1/4 cup olive oil, juice from 2 lemons, 4 minced garlic cloves, 2 tablespoons each of chopped fresh rosemary and thyme, 1 tablespoon salt, and 1 teaspoon black pepper.
2. Marinate the chicken: Place chicken leg quarters in a zip-top bag or shallow dish and pour marinade over them. Ensure each piece is well-coated. Seal and refrigerate for at least 2 hours, preferably overnight.
3. Preheat the grill: Set up your grill for indirect heat, with one side at medium-high heat (approximately 375-400°F) and the other side unlit.
4. Grill the chicken: Remove chicken from marinade and pat dry with paper towels. Place leg quarters skin-side down on the hot side of the grill for 5-7 minutes until well-marked and the skin begins to crisp.
5. Finish with indirect heat: Flip the chicken and move to the cooler side of the grill. Close the lid and continue cooking for 35-40 minutes, or until the internal temperature reaches 175°F at the thickest part.
6. Rest and serve: Allow chicken to rest for 5-10 minutes before serving to redistribute juices.

2. Sweet and Spicy Honey-Sriracha Glazed Quarters

1. Make the glaze: In a small saucepan, combine 1/3 cup honey, 2 tablespoons sriracha, 2 tablespoons soy sauce, 2 minced garlic cloves, and 1 tablespoon lime juice. Simmer over low heat for 5 minutes until slightly thickened.
2. Season the chicken: Rub chicken leg quarters with olive oil, salt, and pepper.
3. Start grilling: Place chicken skin-side down on medium-high heat (350-375°F) for 5-6 minutes until skin begins to crisp.
4. Flip and begin glazing: Turn chicken over and brush generously with the honey-sriracha glaze. Continue grilling with the lid closed, turning and glazing every 10 minutes.
5. Finish cooking: Grill for a total of 40-45 minutes, or until internal temperature reaches 175°F.
6. Final glaze: Apply one last coating of glaze before removing from grill. Rest for 5 minutes before serving.

3. Smoky BBQ Rubbed Quarters

1. Prepare the rub: Mix 2 tablespoons brown sugar, 1 tablespoon each of paprika, garlic powder, and onion powder, 2 teaspoons each of salt, black pepper, and cumin, and 1 teaspoon cayenne pepper.
2. Prep the chicken: Lightly brush chicken leg quarters with olive oil and generously apply the spice rub, pressing it into the meat.
3. Set up the grill: Prepare for indirect cooking with medium heat (325-350°F).
4. Grill with smoke: Add soaked wood chips to the grill for smoke flavor. Place chicken skin-side up on the cooler side of the grill.
5. Slow cook: Close the lid and maintain temperature, cooking for 50-60 minutes until chicken reaches 175°F internally.
6. Crisp the skin: For the last 5 minutes, move chicken to direct heat, skin-side down, to crisp the exterior.
7. Rest: Allow to rest for 10 minutes before serving.

4. Mediterranean Herb and Olive Quarters

1. Create the marinade: Blend 1/4 cup olive oil, 1/4 cup chopped fresh herbs (oregano, thyme, parsley), 3 minced garlic cloves, 1/2 cup chopped Kalamata olives, zest and juice of 1 lemon, 1 tablespoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. Marinate: Place chicken in a container with the marinade for 4-8 hours.
3. Prepare grill: Set up for direct cooking at medium heat (350°F).
4. Grill the chicken: Cook skin-side down for 8-10 minutes until marked, then flip.
5. Continue cooking: Grill for another 35-40 minutes, turning occasionally, until internal temperature reaches 175°F.
6. Garnish and serve: Top with additional fresh herbs and lemon wedges before serving.

5. Asian-Inspired Soy-Ginger Quarters

1. Mix the marinade: Combine 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 tablespoon grated ginger, and 2 chopped green onions.
2. Marinate chicken: Pour over chicken leg quarters and refrigerate for 3-6 hours.
3. Prepare grill: Set to medium heat (350°F).
4. Grill chicken: Remove from marinade (reserve it) and grill skin-side down for 7-8 minutes until marked.
5. Flip and baste: Turn chicken and brush with reserved marinade (that has been brought to a boil for food safety). Continue cooking for 35-40 minutes, turning and basting occasionally.
6. Garnish and serve: Sprinkle with toasted sesame seeds and sliced green onions before serving.

6. Cajun Spiced Quarters

1. Create Cajun rub: Mix 2 tablespoons paprika, 1 tablespoon each of garlic powder, onion powder, dried oregano, and dried thyme, 2 teaspoons each of salt, black pepper, and cayenne pepper.
2. Prepare chicken: Brush leg quarters with olive oil and coat generously with the spice mixture.
3. Set up grill: Prepare for indirect grilling at medium heat (350°F).
4. Grill chicken: Place skin-side down over direct heat for 5 minutes to crisp, then move to indirect heat.
5. Continue cooking: Grill with lid closed for 40-45 minutes, turning occasionally, until internal temperature reaches 175°F.
6. Rest and serve: Let rest for 5 minutes and serve with lemon wedges.

7. Garlic Parmesan Crusted Quarters

1. Make the paste: Combine 6 minced garlic cloves, 1/3 cup grated Parmesan cheese, 2 tablespoons fresh chopped parsley, 3 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper.
2. Prepare chicken: Gently lift the skin and spread half the mixture underneath. Rub the remainder on the outside of the chicken.
3. Preheat grill: Set up for indirect cooking at medium heat (350°F).
4. Grill chicken: Cook skin-side up on indirect heat for 40-45 minutes until internal temperature reaches 175°F.
5. Crisp topping: For the last 5 minutes, place skin-side up over direct heat to brown the Parmesan crust.
6. Rest and garnish: Let rest for 5 minutes and garnish with additional Parmesan and parsley.

8. Balsamic Glazed Quarters

1. Prepare the glaze: In a small saucepan, combine 1/2 cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 tablespoon Dijon mustard, 1 teaspoon dried rosemary, and 1/2 teaspoon each salt and pepper. Simmer until reduced by half and slightly thickened.
2. Season chicken: Rub leg quarters with olive oil, salt, and pepper.
3. Set up grill: Prepare for indirect cooking at medium heat (350°F).
4. Begin grilling: Place chicken skin-side down over direct heat for 6-7 minutes until marked.
5. Continue with glazing: Move to indirect heat, brush with balsamic glaze, and continue cooking for 35-40 minutes, turning and glazing every 10 minutes.
6. Final glaze: Apply one last layer of glaze before removing from grill and resting for 5 minutes.

What to Serve Chicken Leg Quarter Recipes With:

These succulent grilled chicken leg quarters pair beautifully with a variety of sides to complete your summer meal. For a classic barbecue experience, serve them alongside a creamy potato salad, grilled corn on the cob slathered with herb butter, or a crisp coleslaw that balances the rich meat with its tangy crunch.

For lighter accompaniments, consider a fresh Mediterranean-style salad with cucumber, tomato, and feta, or grilled vegetable skewers brushed with the same marinade used for your chicken. Crusty bread or garlic knots are perfect for sopping up the flavorful juices, while a simple rice pilaf or quinoa salad makes for a more substantial side.

Top Tips for Perfecting Chicken Leg Quarter Recipes:

1. Pat dry before grilling: Always pat chicken leg quarters dry with paper towels before applying rubs or placing on the grill. This ensures better browning and helps seasonings adhere properly.
2. Use a meat thermometer: For perfectly cooked chicken leg quarters, use a digital meat thermometer inserted into the thickest part of the thigh (without touching bone). Aim for 175°F for leg quarters, which is higher than the 165°F recommended for chicken breasts, as this temperature melts the collagen in dark meat for better texture.
3. Create a “safety zone”: Always keep a portion of your grill unlit or at low heat to serve as a safety zone. If flare-ups occur or chicken begins to burn, you can quickly move it to this cooler area.
4. Keep the lid closed: Resist the urge to frequently open the grill lid. Checking too often lets heat escape and extends cooking time. Most checking and turning should happen at 10-15 minute intervals.
5. Let it rest: Allow chicken leg quarters to rest for 5-10 minutes after grilling. This gives juices time to redistribute throughout the meat instead of rushing out when cut, resulting in juicier chicken.
6. Marinate wisely: For maximum flavor, marinate leg quarters for at least 4 hours or overnight. If short on time, make small cuts in the thickest parts of the meat to help the marinade penetrate more quickly.
7. Skin-side up finish: While starting with skin-side down for marking is important, finish cooking with skin-side up to allow fat to render through the meat, keeping it moist and flavorful.
8. Substitution options: Don’t have chicken leg quarters? These recipes work beautifully with whole legs, separate thighs, or drumsticks. Just adjust cooking times accordingly (25-35 minutes for separate pieces).

Storing and Reheating Tips:

Properly stored grilled chicken leg quarters can be enjoyed for several days after cooking. To store leftovers, allow the chicken to cool completely but don’t leave it at room temperature for more than two hours. Place cooled chicken in an airtight container or wrap tightly with aluminum foil or plastic wrap. Refrigerated grilled chicken remains safe to eat for 3-4 days.

For longer storage, freeze grilled chicken leg quarters by wrapping individual portions in plastic wrap and then placing in freezer bags with the air pressed out. Label with the date and freeze for up to 3 months. For best quality, thaw frozen chicken in the refrigerator overnight before reheating.

To reheat while maintaining moisture, place chicken leg quarters in a baking dish with a tablespoon of chicken broth or water, cover with foil, and warm in a 325°F oven for 15-20 minutes until heated through (internal temperature of 165°F). For a quick option, microwave on medium power with a damp paper towel placed over the chicken to prevent drying out.

To recrisp the skin, finish reheated chicken under the broiler for 1-2 minutes or in a skillet skin-side down. For a delicious transformation, shred leftover meat from the bone to use in tacos, salads, soups, or sandwiches – the smoky flavor adds wonderful dimension to these dishes.

Conclusion

Grilled chicken leg quarters truly represent the perfect marriage of flavor, economy, and simplicity for summer cooking. These eight versatile recipes demonstrate just how adaptable this humble cut of meat can be – from sweet and spicy to herbal and aromatic, there’s a flavor profile to please every palate at your backyard gathering.

What makes these recipes particularly special is their accessibility. You don’t need expensive ingredients or complicated techniques to create memorable meals that will have your guests raving. The natural juiciness of dark meat chicken combined with the smoky essence of the grill creates magic that elevates these budget-friendly cuts to star status.

As summer stretches before us with its promise of outdoor gatherings and al fresco dining, keep these grilled chicken leg quarter recipes in your culinary arsenal. They’re reliable crowd-pleasers that leave you more time to enjoy the company of friends and family instead of fussing in the kitchen.

So fire up that grill, experiment with these marinades and rubs, and discover your own favorite way to prepare chicken leg quarters. Whether you’re cooking for a casual weeknight dinner or hosting a summer celebration, these recipes prove that sometimes the most satisfying dishes are also the most straightforward.

FAQ

How long do chicken leg quarters take to grill?

Chicken leg quarters typically take 40-45 minutes to grill properly. Start with 5-7 minutes skin-side down over direct heat to crisp the skin, then move to indirect heat and continue cooking for about 35-40 minutes until the internal temperature reaches 175°F at the thickest part of the thigh.

How can I tell when chicken leg quarters are done without a meat thermometer?

While a meat thermometer is the most reliable method, you can also check doneness by making a small cut near the bone – the meat should be opaque with no pink remaining, and juices should run clear. The leg should also move easily in the hip socket, indicating the connective tissues have broken down.

Can I use these recipes for other chicken parts?

Absolutely! These marinades and techniques work wonderfully with separate thighs, drumsticks, or even whole chickens. Just adjust the cooking time accordingly – separate thighs or drumsticks will cook faster (25-35 minutes), while whole chickens will need longer.

Why cook dark meat chicken to 175°F when safe temperature is 165°F?

While 165°F is the safe minimum internal temperature for chicken, dark meat benefits from higher temperatures. Cooking to 175°F allows the collagen in dark meat to break down properly, resulting in more tender, juicy meat with better texture and flavor.

Can I make these recipes in the oven instead of on a grill?

Yes! These recipes adapt well to oven cooking. Preheat your oven to 375°F and place the chicken on a rack over a baking sheet. Roast for about 40-45 minutes until the internal temperature reaches 175°F, occasionally basting with marinades or glazes. For crispy skin, finish under the broiler for 2-3 minutes.

How do I prevent chicken from sticking to the grill?

Ensure your grill grates are clean and properly preheated before cooking. Lightly oil the grates with a folded paper towel dipped in cooking oil held with tongs. Additionally, don’t try to flip the chicken too early – it will naturally release from the grates when properly seared.

Can I use frozen chicken leg quarters for these recipes?

It’s best to fully thaw chicken before grilling for even cooking and proper marinade penetration. Thaw frozen chicken leg quarters in the refrigerator for 24-36 hours before marinating and grilling.

What’s the best way to reduce flare-ups when grilling chicken leg quarters?

Trim excess skin and fat before grilling, and create a two-zone fire with direct and indirect heat areas. If flare-ups occur, move the chicken to the indirect heat zone. Avoid squeezing marinades or glazes that contain oil directly onto the flames.