Ever stared at those juicy chicken hindquarters wondering exactly how long they need to sizzle on your grill? You’re not alone! As a passionate griller myself, I’ve spent years perfecting the art of grilling these flavorful cuts, and I’m excited to share everything I know about getting them just right.
Chicken hindquarters (that delicious combo of thigh and drumstick) can be tricky to time perfectly – cook ’em too little and they’re unsafe, too long and they’re dry as the Sahara. Let’s dive into the ultimate guide for grilling these tasty pieces to perfection!
What Are Chicken Hindquarters Anyway?
Before we fire up the grill, let’s get clear on what we’re cooking:
- Chicken hindquarters = the thigh + drumstick portions connected together
- They typically weigh between 5-7 ounces each
- They’re richer in flavor than breast meat
- The dark meat stays juicier and more forgiving when grilled
- They have more fat content (which means more flavor!)
How Long to Grill Chicken Hindquarters: The Quick Answer
For those who just want the basic timing, here you go:
Direct Heat Method:
- Temperature: Medium-high heat (350°F-375°F)
- Time: 30-40 minutes total
- Flip halfway through cooking time
Indirect Heat Method
- Sear first: 5 minutes per side over direct heat
- Then move to indirect heat: 30-40 minutes at 350°F
- Total time: About 40-50 minutes
But wait! Don’t run off to the grill just yet. Timing can vary based on size, starting temperature, and your specific grill. Keep reading for the full story!
Preparation: Setting Your Hindquarters Up for Success
Before we get to timing let’s ensure your chicken is prepped properly
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Let chicken come to room temp – Take the hindquarters out of the fridge about 30 minutes before grilling Cold chicken takes longer to cook and often cooks unevenly
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Pat ’em dry – Use paper towels to remove excess moisture. This helps the skin crisp up nicely.
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Season or marinate – Here’s a quick killer marinade I love:
- 1 Tbsp olive oil
- 1 Tbsp dark soy sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
- 1 tsp granulated onions
- 1/2 tsp cayenne pepper (adjust for heat preference)
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Let marinade work its magic – Even a quick 30-minute marinade helps, but overnight in the fridge is even better!
Grill Temperature Matters Big Time!
One of the most common mistakes I see people make is having their grill at the wrong temp. For chicken hindquarters:
- Too hot (over 400°F): The outside burns before the inside cooks
- Too cool (under 325°F): Takes forever and dries out the meat
- Just right: 350°F to 375°F at grate level
If you’re using a charcoal grill, set up a two-zone fire with coals on one side. For gas grills, turn one side to medium-high and leave the other side off or on low.
Direct vs. Indirect Grilling Methods
You’ve got two main options for grilling hindquarters:
Direct Heat Method
- Preheat grill to 350°F-375°F
- Place hindquarters skin-side down directly over heat
- Grill for 10 minutes
- Flip and continue grilling for another 20-30 minutes
- Move to cooler part of grill if skin starts charring too fast
Indirect Heat Method (My preferred approach)
- Preheat grill to 350°F-375°F
- Sear hindquarters skin-side down over direct heat for 5 minutes
- Flip and sear other side for 5 minutes
- Move to indirect heat zone (no flames directly underneath)
- Continue cooking for 30-40 minutes, flipping occasionally
Size Matters: Adjusting Cook Times
Not all hindquarters are created equal! Adjust your times based on size:
- Small hindquarters (8 oz): 25-30 minutes total
- Medium hindquarters (10 oz): 30-35 minutes total
- Large hindquarters (12+ oz): 35-40 minutes total
Remember these are just guidelines – the real test is internal temperature!
The ONLY Reliable Test: Internal Temperature
Forget poking, prodding, or eyeballing – the only reliable way to tell if your chicken hindquarters are done is with a good meat thermometer.
For chicken hindquarters, you should aim for:
- Minimum safe temperature: 165°F (74°C)
- Optimal flavor & texture: 175°F-180°F (79°C-82°C)
Why the higher temp? Unlike chicken breasts that get dry past 165°F, dark meat in hindquarters actually benefits from higher temps. The connective tissues break down between 175°F-180°F, giving you that fall-off-the-bone tenderness everyone loves!
Insert your thermometer into the thickest part of the thigh without touching bone for an accurate reading.
Common Grilling Mistakes to Avoid
Trust me, I’ve made all these mistakes so you don’t have to:
- Mistake #1: Cranking the heat too high (patience is key!)
- Mistake #2: Not using a two-zone fire setup
- Mistake #3: Skipping the resting period (let ’em rest 5-10 minutes after cooking)
- Mistake #4: Constantly lifting the grill lid (it’s not a microwave, stop peeking!)
- Mistake #5: Not using a meat thermometer (seriously, get one!)
Extra Tips for Amazing Grilled Hindquarters
Want to take your grilled chicken game up a notch? Try these pro tips:
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Add wood chips for smoky flavor – Soak wood chips like hickory or apple for 30 minutes, then add to charcoal or in a smoker box for gas grills.
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Crispy skin trick – After marinating, pat the skin dry again before grilling. The drier the skin, the crispier it gets!
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Glaze at the end – If using a sweet BBQ sauce or glaze, apply it during the last 5-10 minutes of cooking to prevent burning.
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Spatchcock the whole bird – For even better results, consider spatchcocking a whole chicken and grilling it all at once!
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Let it rest – I know I mentioned this already, but it’s THAT important. Let your chicken rest for 5-10 minutes before serving to redistribute juices.
Troubleshooting Guide
| Problem | Likely Cause | Solution |
|---|---|---|
| Skin burning too fast | Heat too high | Move to indirect heat zone |
| Taking too long to cook | Starting with cold chicken | Let chicken rest at room temp before grilling |
| Outside done but inside raw | Heat too high | Lower heat, use indirect method |
| Meat dry and tough | Overcooked | Use thermometer, aim for 175°F |
| Flare-ups | Excess fat dripping | Trim excess fat or skin before grilling |
My Favorite Serving Suggestions
Once you’ve nailed the perfect timing for your hindquarters, serve ’em up with some of these killer sides:
- Classic coleslaw with a vinegar-based dressing
- Grilled corn on the cob (since the grill’s already hot!)
- Simple garden salad with light vinaigrette
- Crispy roasted potatoes
- Macaroni and cheese (the ultimate comfort combo!)
The Bottom Line on Grilling Times
To sum up what we’ve learned about grilling chicken hindquarters:
- Prep time: 5-10 minutes (plus marinating time)
- Grill temperature: 350°F-375°F
- Direct heat method: 30-40 minutes total
- Indirect heat method: 40-50 minutes total (including searing)
- Target internal temperature: 175°F-180°F
- Resting time: 5-10 minutes
Remember that these times are guidelines, not hard rules. Your specific grill, the weather, and the size of your chicken pieces will all influence cooking time. That’s why a good thermometer is your most reliable friend!
Final Thoughts
Grilling chicken hindquarters might seem challenging at first, but once you nail the timing, you’ll be the backyard BBQ hero! The most important things to remember are:
- Start with good preparation
- Maintain the right temperature (350°F-375°F)
- Use a meat thermometer (aim for 175°F-180°F)
- Let the chicken rest before serving
Don’t get discouraged if your first attempt isn’t perfect – even us seasoned grillers had to start somewhere! The beauty of grilling is that even the “mistakes” are usually still pretty darn tasty.
So fire up that grill, grab some chicken hindquarters, and get cooking! Your juicy, perfectly grilled chicken awaits. And hey, if anyone asks how you got them so perfect, you can say “I just nailed the timing!” Or keep it a secret – I won’t tell!
Happy grilling, friends!
Why This Recipe Works
✔️2-Ingredient Recipe – As surprising as it may be, you only need chicken leg quarters and your favorite dry rub or seasoning for them to turn out juicy on the inside and crispy on the outside.
✔️Affordable & Easy To Scale – Chicken leg quarters are on of the most affordable cuts of meat. As if that wasn’t enough, they are often on sale. They make a great budget meal and the grill will elevate them to a whole new level of flavor!
✔️Fast Prep – We’re not doing anything fancy. In 10 minutes, the leg quarters will be ready for grilling.
✔️Easy To Customize – Switch out the rub, use a marinade, baste with BBQ sauce at the end – whatever you please. Chicken meat goes well with so many spices and herbs. I did two versions and both were delish!
I like recipes that give some leeway for the ingredients. I made this one several times, using a store-bought garlic herb rub, and then changed it up to use a traditional homemade BBQ rub from another recipe. I wanted to show you that it is best to grab the one you love and use it!
Chicken Leg Quarters | I usually buy the large packages with six chicken leg quarters, but adjust the amount you need based on how many people you are feeding and if you want leftovers.
Garlic Seasoning | I love the Two Snooty Chef’s Seattle Garlic Seasoning! I made these grilled chicken leg quarters two ways. One is using this herby garlic seasoning and it turned out fabulous.
BBQ Rub | Chicken goes well with so many barbecue rubs so you have a lot of options here. For the second version of these chicken leg quarters, I used my homemade beer can chicken rub, but it’s easy to customize it or use one of the many storebought rubs available.
✅Grill | Almot any kind of grill will work here. I am using the Big Green Egg, which is a charcoal grill, but a gas grill, charcoal grill, or a pellet grill like the Traeger will work just as well.
✅Ziploc Bag or Large Bowl | You’ll need a large bowl or a ziploc bag (my personal preference for avoiding a mess) to season the chicken leg quarters.
✅Instant Read Thermometer | The secret to getting these chicken quarters cooked to perfection is to monitor their internal temperature. Without an instant read thermometer you won’t be able to accurately monitor the doneness of the meat, making it easier to under or overcook it.
If you’re just starting your grilling adventures, read our chicken internal temperature guide for more information on the perfect doneness for chicken.
✅GrillGrate | This is optional but a very welcome accessory for preventing flare-ups.
This is an extremely easy and (almost) foolproof method to grill these perfectly juicy.
Step 1: Set up the grill for medium temperature. I set it to 350°F on direct heat. Too hot, and the outside will burn before the inside is fully cooked. Too low and this will take FOREVER to grill.
If you do want a slow-cooked recipe, check out these smoked chicken thighs. These have the complex flavor of a long smoke and an amazing BBQ sauce.
Step 2: While the grill is coming up to temperature, add the chicken quarters to a large Ziploc bag and add a few tablespoons of your favorite dry rub. Seal up the bag and shake until the chicken is fully coated.
Step 3: Place them on the grill. Insert your wireless thermometer, and flip the quarters every 10-12 minutes. It should take between 35-45 minutes for them to reach the safe recommended internal temp of 165°F.
Step 4: Let the chicken rest for 5 minutes before serving, so the juices settle back into the meat.
This is one of my favorite cuts of chicken. I don’t know why more people don’t jump at these in the store. They are extremely inexpensive, always juicy, delicious, and extremely versatile. My favorite way to grill them is just using a simple dry rub. That’s it. No fancy sauces, no competition BBQ injections. Nope. A dry rub will do the trick. It is just enough flavor to complement the extremely delicious chicken without taking over the flavor profile.
Additions & Substitutions
Use Chicken Drumsticks Or Thighs | This recipe relies on cooking the chicken quarters to the perfect internal temperature of 165°F. You can substitute chicken thighs or drumsticks and it will turn out just as tasty. Use our free grilled chicken temperature chart to grill any chicken part to perfection!
Since a quarter contains both the drumstick and the thigh, using the smaller parts will reduce the cooking time, which is excellent when you’re hungry even before firing up the grill.
Experiment With Different Dry Rubs | You have to love how versatile chicken meat is when it comes to seasoning options. I used a ready-made garlic herb rub, and my own homemade dry rub blend for chicken but there are a lot more to try.
Some of my favorite homemade BBQ rubs for poultry include the all-purpose dry rub for grilling and the Yukatan dry rub. It is worth making a larger batch if you grill chicken and turkey often!
You can also use common ingredients such as paprika, garlic powder, cumin, brown sugar, and cayenne pepper to create a custom dry rub that perfectly suits your taste preferences.
Dry Brine Overnight | Even if your favorite seasoning is just salt and pepper, letting the chicken sit overnight will help it absorb more flavors and become more tender. Just keep in mind that smaller, boneless cuts, like chicken breast, will need less time dry brining. Even a few hours is enough.
Glaze With BBQ Sauce | This adds a special charm to BBQ chicken leg quarters. If you choose to do it, wait until the last 2-3 minutes of cooking. The BBQ sauce can easily burn if you grill it for too long.
Try my honey sriracha sauce as a glaze for a spicy kick, or the whiskey BBQ sauce for a slightly boozy flavor.
Wet Brine vs. Dry Brine | Wet brining is another way to tenderize meat and infuse more flavor. The chicken is submerged in a saltwater solution, infused with herbs and spices.
The best way to figure out which method you like best is to use both. This easy citrus brine I used for smoked spatchcock chicken gave excellent results!
Use a Marinade | And finally, a third option to elevate the humble chicken leg quarters with just as many flavors to choose from. This is a larger chicken cut, so whatever marinade you choose, let them sit in it for 3-6 hours.
It’s just as easy to marinate chicken, as it is to dry or wet brine it. As far as seasoning options are concerned, you have just as much freedom as you do for the dry rub.
From the citrusy honey orange marinade to the savory garlic, and soy sauce marinade, and herby rosemary thyme marinade chicken lends itself well to this technique, especially for dry cooking methods like grilling, smoking, and roasting.
I love having any grilled meat as leftovers, including these crispy chicken leg quarters. You can easily reheat them or clean the meat off the bones and use it in a sandwich, salad, casserole, or another dish.
❄️Fridge | Ideally, place the leftover chicken quarters in an airtight container, as soon as they cool down to room temperature and transfer them to the fridge. As per USDA’s guidelines, cooked chicken will last 3-4 days in the fridge.
Freezer | Wrap the leftovers in a double layer of plastic wrap or aluminum foil and place them in a heavy-duty freezer bag. They will last 2-6 months, but I recommend you use them in the first 3 for the best taste and texture. Do not skip the wrapping before bagging. It offers much-needed protection against freezer burn.
Reheating grilled chicken leg quarters is extremely easy. As long as you use the proper cooking temperature and reheat the chicken to an internal temperature of 165°F it will remain moist and delicious.
Preheat the oven to 350°F (175°C). Place the grilled chicken leg quarters on a baking sheet or in an oven-safe dish. Cover the chicken with aluminum foil to help retain moisture. Reheat in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Preheat the grill to medium heat. Place the grilled chicken leg quarters on the grill. Cover the grill and reheat for 10-15 minutes, turning the chicken occasionally, until the internal temperature reaches 165°F (74°C).
Place the grilled chicken leg quarters on a microwave-safe dish and cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small opening to vent. Reheat on medium power for 2-3 minutes per piece, or until the internal temperature reaches 165°F (74°C).
Preheat the air fryer to 350°F (175°C). Place the grilled chicken leg quarters in the air fryer basket in a single layer. Reheat for 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
You know what the best part is about grilled chicken? It works with an impressive variety of seasonings, BBQ sauces, and side dishes. It is, quite literrally, a neverending adventure, so let’s explore some of the best BBQ chicken sides.
⭐Potato Sides | Chicken and potatoes might sound like a basic meal but it depends a lot on how you cook both. Of course, grilled chicken is fantastic, but potatoes can get the same magic from the grill or smoker.
My friends and family are quick to gobble up these cheesy grilled potato skins and they will pair wonderfully with any BBQ meat. I also make smoked fingerling potatoes, and grilled baby potato skewers very often because my wife and son keep asking for them, and I like to keep my favorite humans happy!
⭐Veggie Sides | Make it a lighter meal by serving your grilled chicken leg quarters with a nutritious veggie side. I like to complete my grilled meats with a grilled or smoked veggie so there is no compromise on flavor!
⭐Salads | This is the perfect refreshing companion for grilled chicken! A simple mixed green salad, a creamy cucumber salad, or a more textured grilled peach and arugula salad will make any meat go down easier.
⭐BBQ Sauces | You can skip the formalities and use your favorite storebought BBQ sauce for convenience. It is worth mentioning, making your own is a matter of minutes!
We love the smoked pumpkin Bourbon BBQ sauce, the sweet and spicy BBQ sauce for grilled chicken, and the cherry Bourbon BBQ sauce to serve with all grilled poultry. They add a fantastic depth of flavor, you’ll want to enjoy over and over.
No way! There are a few reasons, but mostly the flavor is legit amazing when you leave the skin on. It gets crispy and makes the chicken taste so good. Plus, it locks in the moisture. If you really don’t want to eat it, skip it, but please don’t cook it without the skin.
It doesn’t matter which side you place them first on. I found the best temperature to grill chicken quarters is at 350°F over direct heat. You will need to flip the chicken every 10-12 minutes until it reaches the safe internal temperature of 165°F. This will take around 35-45 minutes.
Let them cool down all the way; then you can store them in the refrigerator for up to 4 days.
Place it on a baking sheet and gently cook it in a preheated oven that is 350°F. It will take 10-15 minutes to warm up, but it will taste better that at a higher temperature. Or you can heat it in the air fryer at 350°F for 6-8 minutes or until hot.
Beginners Guide to Grilling Chicken Thighs
FAQ
How long does it take to grill chicken quarters on a grill?
Chicken Leg Quarters and Half Chickens:
Grilled chicken leg quarters make an impressive presentation, as do half chickens. They cook in about 30 to 35 minutes. Turn them often to prevent burning. They are done at an internal temperature of 170 degrees F.
Is it better to grill chicken at 350 or 400?
The ideal grill temperature range for chicken is between 350 and 450 degrees Fahrenheit. This range is narrowed down by whether you’re grilling chicken breasts, thighs, or drumsticks.Oct 1, 2024
How long does it take to grill chicken quarters?
It takes about 45 to 60 minutes to grill chicken quarters so that they are properly cooked inside. The exact time depends on the size of the chicken legs and how hot your grill is. But you don’t want to make the grill too hot or you will end up burning the skin before the inside is cooked.
How do you cook chicken leg quarters on a gas grill?
Look to pull the chicken off the grill when it hits 160 degrees. Grilled chicken leg quarters with bbq sauce that are also crispy. We cooked them on a gas grill. Trim the excess fat and skin from the chicken quarters. Brine the chicken by generously salting each entire leg quarter. Place in the fridge uncovered for 2-4 hours. The longer the better.
What temperature should grilled chicken quarters be cooked at?
Try taking these grilled chicken quarters up to 185°F internal temperature. Because of the nature of the dark meat, the chicken is still very juicy. But, instead of being rubbery like drumsticks get when served at 165°F, they’re pull apart tender.
How long do you Grill chicken legs under a lid?
Grill the chicken legs under a lid for about 20 minutes. Then flip them around so that the skin side is down and grill them for another 20 minutes under the lid. After 40 minutes of grilling, your chicken should look quite good. But it will still probably not be crispy enough. This means it’s time for direct heat searing!
How long does it take to cook chicken quarters?
To that end, I’ll say it takes roughly 45 – 55 minutes, depending on the size of the chicken quarters. The quarters are the part of the chicken that include both the thigh and the leg and the range in size is drastic. So, it’s super important to use a reliable instant read thermometer when grilling these.
How do you cook chicken on a grill?
Take the chicken out of the fridge and drizzle olive oil over the chicken, rubbing it over the whole chicken quarter making sure that all of the chicken is cover. Add fresh ground black pepper. Place the skin side down on the preheated grill and close the lid for 7-10 minutes. Check it halfway through to make sure there are no flare ups.