Hey there, fellow grill masters! Today I’m super excited to share my ultimate guide on how long to grill chicken leg quarters at 350 degrees After years of hosting backyard BBQs and experimenting with different techniques, I’ve finally perfected the timing for these budget-friendly, juicy cuts of chicken
Chicken leg quarters (that beautiful combo of thigh and drumstick) are my absolute favorite for grilling – they’re economical, flavorful, and practically impossible to dry out Whether you’re a seasoned griller or just starting out, I’ve got you covered with all the tips and tricks you need for perfectly grilled chicken leg quarters every single time.
The Perfect Timing for Grilling Chicken Leg Quarters at 350°F
Let’s get right to the point – grilling chicken leg quarters at 350°F typically takes between 30 to 40 minutes total. But there’s more to it than just setting a timer!
Here’s my fool-proof method:
- Initial searing (direct heat): 2 minutes per side
- Indirect heat cooking: About 20-25 minutes
- Final direct heat with BBQ sauce (optional): 4-5 minutes, flipping occasionally
- Resting time: 5-10 minutes (super important!)
The exact timing will vary depending on the size of your chicken quarters, your specific grill, and whether you’re using gas or charcoal. But don’t worry – I’ll help you nail it!
Why Temperature Matters More Than Time
While timing guidelines are helpful, the most reliable way to ensure perfectly cooked chicken is by using a meat thermometer. Trust me, this is non-negotiable if you want juicy, safe-to-eat chicken!
Target temperatures for chicken leg quarters:
- Minimum safe temperature: 165°F (74°C)
- My recommended temperature: 170-180°F (77-82°C)
I personally prefer chicken leg quarters cooked to around 175°F because the dark meat becomes more tender and flavorful at this slightly higher temperature. The collagen breaks down more thoroughly, giving you that fall-off-the-bone texture that everyone loves!
My Step-by-Step Guide to Grilling Chicken Leg Quarters
1. Preparation
First things first, let’s get those chicken quarters ready for the grill:
- Pat dry the chicken quarters with paper towels (this helps create crispy skin)
- Drizzle with oil and rub it all over the chicken
- Season generously with your favorite spices (I use a simple mix of salt, pepper, garlic powder, onion powder, and paprika)
- For extra flavor, try to get some seasoning under the skin too!
Pro tip: If you have time, let the seasoned chicken quarters sit uncovered in the fridge for a few hours or overnight. This dries out the skin even more, leading to that amazing crispy texture we all crave!
2. Preparing Your Grill
Getting your grill set up correctly is crucial for perfect chicken leg quarters:
- Preheat your grill to 350°F
- Create temperature zones – one area for direct heat and one for indirect heat
- For gas grills: Turn on half of the burners
- For charcoal grills: Pile the coals on one side
3. The Grilling Process
Now for the fun part – actually grilling those chicken quarters!
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Start with direct heat: Place the chicken quarters on the direct heat zone, smooth side down first. Grill for about 2 minutes per side to get a nice sear.
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Move to indirect heat: Transfer the chicken to the indirect heat zone, close the lid, and let it cook for about 20 minutes.
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Check the temperature: After 20 minutes, use your meat thermometer to check the internal temperature at the thickest part of the meat. You’re looking for at least 155°F at this stage.
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Apply BBQ sauce (optional): When the chicken reaches about 155°F, move it back to the direct heat zone and brush with your favorite BBQ sauce.
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Finish cooking: Continue grilling over direct heat, turning every 4-5 minutes, until the internal temperature reaches 165-180°F and the sauce has caramelized nicely.
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Rest before serving: Remove the chicken from the grill and let it rest, covered with foil, for at least 5-10 minutes before serving.
Common Mistakes to Avoid
Even experienced grillers make these mistakes sometimes (I know I have!):
- Cooking at too high a temperature: This can burn the outside while leaving the inside undercooked
- Not using a meat thermometer: Visual cues alone aren’t reliable for chicken
- Flipping too often: Let the chicken cook undisturbed for proper browning
- Adding BBQ sauce too early: The sugars in the sauce can burn if added too soon
- Skipping the resting period: This crucial step allows juices to redistribute throughout the meat
Troubleshooting Tips
Sometimes things don’t go exactly as planned. Here’s how to handle common issues:
Chicken sticking to the grill?
If the chicken is sticking, give it a few more minutes. Similar to pan-searing, the meat will naturally release when it’s ready to be flipped. You can also oil your grill grates before cooking.
Outside burning before inside is done?
Move the chicken to the indirect heat zone and continue cooking with the lid closed until it reaches the proper internal temperature.
Taking longer than expected to cook?
Chicken quarters vary in size, and some grills maintain temperature better than others. Be patient and always cook to temperature, not time.
Delicious Serving Suggestions
I love serving my grilled chicken leg quarters with classic BBQ sides like:
- Creamy coleslaw
- Potato salad
- Grilled corn on the cob
- Cucumber salad
- Baked beans
And don’t forget plenty of napkins – grilled chicken leg quarters are deliciously messy!
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (we rarely do in my house!), here’s how to handle them:
- Refrigerate within 2 hours in an airtight container
- Store for up to 3-4 days in the refrigerator
- Reheat in the oven or air fryer to maintain crispy skin (microwave works in a pinch but makes the skin soggy)
Final Thoughts
Grilling chicken leg quarters at 350°F is more art than science. While the 30-40 minute timeframe is a good starting point, always rely on your meat thermometer for perfect results. With a little practice, you’ll be serving up juicy, flavorful chicken leg quarters that’ll have your friends and family begging for your secret technique!
Remember, the beauty of grilling is in the process – enjoy those moments outdoors, the sizzling sounds, and mouthwatering aromas. There’s nothing quite like it!
Have you tried grilling chicken leg quarters? What’s your favorite seasoning blend? I’d love to hear about your experiences in the comments below!
Happy grilling!
FAQ: Grilling Chicken Leg Quarters at 350°F
How can I tell if my grill is at 350°F without a thermometer?
If your grill doesn’t have a built-in thermometer, try the hand test: hold your palm about 5 inches above the grates. At 350°F, you should only be able to keep it there for 5-7 seconds before it feels too hot.
Should I marinate chicken leg quarters before grilling?
While not necessary, marinating can add great flavor! Marinate for at least 2 hours or up to overnight in the refrigerator for best results.
Can I use frozen chicken leg quarters on the grill?
I don’t recommend it. Always thaw chicken completely before grilling for even cooking and food safety.
Why are my chicken leg quarters tough?
They might be undercooked. Dark meat chicken becomes more tender when cooked to a slightly higher temperature (170-180°F) than white meat.
Is it better to grill chicken leg quarters with the skin on or off?
I strongly recommend keeping the skin on! It helps protect the meat from drying out and becomes deliciously crispy when grilled properly.
How to Make Grilled Chicken Legs
I cook with a gas grill, but you can apply these same principles to a charcoal grill. With chicken legs, as with most meat, I like to use a combination of direct and indirect heat. (see FAQ)
First, place the chicken legs over direct heat and cook for about 2 minutes per side, just to sear the meat slightly. Then move the legs to the indirect heat portion of the grill.
Close the grill cover and let the meat cook, undisturbed, for about 20 minutes. If your grill has a thermometer, try to maintain a temperature of about 325-350F.
What to Serve With BBQ Chicken Legs
