Perfectly Grilled Chicken Leg Quarters at 400°F: Your Complete Timing Guide

Ever stood at your grill, tongs in hand, wondering exactly how long those juicy chicken leg quarters need to cook? You’re not alone! As a backyard grilling enthusiast who’s had my fair share of both triumphs and charred disasters, I’ve finally mastered the timing for grilling chicken leg quarters at 400°F.

Chicken leg quarters are seriously one of the most budget-friendly and flavorful cuts you can throw on your grill. But timing matters – cook them too little and you’re facing food safety issues too long and you’ve got dry sad chicken nobody wants to eat.

So let’s get straight to the answer you came for!

The Quick Answer: How Long to Grill Chicken Leg Quarters at 400°F

For perfectly grilled chicken leg quarters at 400°F

• Total cooking time: 40-50 minutes
• Flip every: 5-10 minutes
• Target internal temperature: 170°F in the thigh (not the standard 165°F)

But there’s more to know if you want truly amazing results…

Why Chicken Leg Quarters Need Special Treatment

Chicken leg quarters aren’t your typical cut of meat. They’re actually a combination of:

• The drumstick
• The thigh
• Part of the chicken back

Because they’re larger and include different parts with varying thicknesses, they need specific cooking strategies compared to just grilling breasts or wings.

The Perfect Grilling Method for Chicken Leg Quarters

I’ve tested both direct and indirect heat methods, and I’ve found that a combination approach works best. Here’s my foolproof method that combines tips from professional recipes:

Step 1: Preparation (10 minutes)

1. Pat the chicken leg quarters dry with paper towels (this helps get crispy skin!)
2. Drizzle with about 2 tablespoons of oil and rub it all over
3. Season generously with salt, pepper, garlic powder, onion powder, and paprika
4. Let them sit at room temperature for 15-20 minutes (this helps them cook more evenly)

Pro tip: For extra crispy skin, leave the chicken quarters uncovered in the fridge for a few hours before grilling. This dries out the skin a bit, which makes it crispier when grilled!

Step 2: Preheat Your Grill to 400°F (5-10 minutes)

For gas grills: Turn half the burners to medium-high and leave the other half off (this creates your direct and indirect heat zones).

For charcoal grills: Pile the coals on one side of the grill, leaving the other side empty.

Step 3: The Grilling Process (40-50 minutes)

1. First 20-25 minutes: Place chicken quarters skin-side up on the indirect heat side. Close the lid and grill for about 20-25 minutes.
2. Middle period: Flip the chicken every 5-10 minutes. Keep the lid closed between flips to maintain temperature.
3. Temperature check: At about 30 minutes, check the internal temperature using a meat thermometer in the thickest part of the thigh.
4. Final 10 minutes: When the chicken reaches about 150-155°F, you can add BBQ sauce if desired. Brush it on, then flip and grill for 2 minutes, brush the other side, flip again and grill for another 2 minutes.

Step 4: Rest Before Serving (5-10 minutes)

This step is super important! Let the chicken rest for at least 5 minutes before serving. This lets the juices redistribute throughout the meat instead of running all over your plate when you cut into it.

Common Problems & Solutions

Problem: Chicken Sticking to the Grill

Solution: If the chicken is sticking, it probably needs a little more time. Like with pan-searing, the meat will naturally release when it’s ready to be flipped. You can also oil your grill grates before cooking.

Problem: Outside Burning Before Inside is Done

Solution: If the chicken is getting too dark too quickly, move it to the indirect heat side of the grill. This will let it continue cooking without direct flame contact.

Problem: Skin Not Crispy Enough

Solution: Start with the skin side down on direct heat for a few minutes, then move to indirect heat. Also, make sure your chicken is really dry before seasoning.

FAQ About Grilling Chicken Leg Quarters

Should I remove the skin before grilling?

No! The skin helps keep the meat moist during cooking and gets deliciously crispy. Try to get some seasoning under the skin too for maximum flavor.

Can I marinate the chicken leg quarters?

Absolutely! Marinating for 4-24 hours in the refrigerator adds great flavor. Just pat them dry before grilling to help the skin crisp up.

Why 170°F instead of the usual 165°F for chicken?

While 165°F is technically safe, dark meat like that in leg quarters is better at 170°F. The collagen breaks down more at this temperature, giving you juicier, more tender meat.

Do I need to brine chicken leg quarters?

It’s not necessary since leg quarters have enough fat to stay juicy, but a quick brine (2-4 hours) in salt water can add extra flavor and moisture.

When should I add BBQ sauce?

Add BBQ sauce during the last 10 minutes of cooking. If you add it too early, the sugar in the sauce will burn before the chicken is done.

Make-Ahead and Storage Tips

If your cooking a bunch of chicken leg quarters for meal prep or have leftovers, here’s what to do:

Meal Prep

• Cool the grilled chicken completely
• Store in airtight containers in the fridge for up to 4 days

Freezing

• Wrap cooled chicken quarters individually in foil
• Place in freezer bags and freeze for up to 3 months

Reheating

• For crispy skin: reheat in oven at 350°F for 15-20 minutes
• Quick option: microwave until hot, but the skin won’t be crispy

Why Grill Chicken Leg Quarters?

I mean, besides being incredibly delicious, chicken leg quarters have some serious advantages:

1. Budget-friendly: They’re typically much cheaper per pound than chicken breasts or wings
2. Juicy dark meat: More flavorful than white meat and harder to dry out
3. Impressive presentation: They look awesome on a plate for guests
4. Versatile: Works with almost any seasoning from simple salt and pepper to complex spice blends

Perfect Side Dishes for Grilled Chicken Leg Quarters

When I’m grilling chicken leg quarters, I like to keep the sides simple but complementary:

• Grilled corn on the cob
• Classic potato salad
• Coleslaw
• Grilled vegetables
• Garlic bread
• Simple green salad

Final Thoughts

Grilling chicken leg quarters at 400°F is a balancing act between getting that perfect crispy skin and ensuring the meat is cooked through but still juicy. The 40-50 minute timeframe works great as a general guideline, but remember that the true measure of doneness is always internal temperature.

I always use a good digital meat thermometer – it’s seriously the best investment for consistent grilling results. Remember to be patient with the process, and don’t rush the cooking by cranking up the heat. Low and slow with occasional flipping is the secret to juicy, perfectly grilled chicken leg quarters.

Have you tried grilling chicken leg quarters? What’s your favorite seasoning combo? I’d love to hear about your grilling adventures in the comments!

Happy grilling!