Are you standing in front of your grill, chicken quarters in hand, wondering exactly how long to cook them at 400 degrees? You’re not alone! As a grilling enthusiast who’s made this dish countless times (and messed it up more than I’d like to admit), I’m here to share the perfect timing for juicy, flavorful grilled chicken quarters
What You Need to Know About Grilling Chicken Quarters
Before we dive into timing, let’s talk about what makes chicken quarters special. Chicken leg quarters include both the thigh and drumstick making them one of the most flavorful and budget-friendly cuts of chicken. At around $0.79 per pound they’re perfect for feeding a crowd without breaking the bank!
The Short Answer
For chicken quarters at 400°F:
- Direct heat method: 20-25 minutes total (flipping every 5 minutes)
- Indirect heat method: 40-50 minutes total
- Target internal temperature: 165°F for safety, but 180-185°F for best texture
But wait! There’s more to know for truly amazing chicken quarters…
Why Temperature Matters More Than Time
Here’s a little secret – watching the clock isn’t nearly as important as watching the temperature I’ve learned this the hard way after serving rubbery chicken to guests (awkward!).
The USDA says dark meat chicken is safe at 165°F, but that doesn’t mean it’s at its best. For chicken quarters, I strongly recommend cooking to 180-185°F. At this higher temp, the dark meat becomes pull-apart tender while remaining juicy.
Step-by-Step Guide to Perfect Chicken Quarters at 400°F
Preparation (10 minutes)
- Season your chicken: Pat dry your chicken quarters with paper towels first (this helps get crispy skin!)
- Apply oil: Drizzle about 2 tablespoons of oil over 5 chicken quarters
- Season generously: Try this simple mix:
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Grilling Method #1: Direct Heat (Faster Method)
- Preheat grill to 400°F
- Place chicken quarters on grill with the smooth side down
- Grill for 20-25 minutes, flipping every 5 minutes
- Keep the lid closed between flips (this ensures even cooking)
- Optional: Add BBQ sauce in the last 4 minutes of cooking:
- Brush sauce on one side, grill for 2 minutes
- Flip, brush the other side, grill for 2 more minutes
- Rest for 5 minutes before serving
Grilling Method #2: Two-Zone Method (Best Results)
- Set up your grill for two-zone cooking (one side hot, one side cooler)
- Start by searing: Place chicken skin-side down over direct heat, flipping every 2 minutes for a total of 10 minutes
- Move to indirect heat: Transfer chicken to cooler side of grill
- Continue cooking at 400°F for 35-40 minutes or until internal temp reaches 185°F
- Optional: Add BBQ sauce in stages at 160°F, 170°F, and 180°F internal temp
- Rest for 5 minutes before serving
Pro Tips I’ve Learned Through Trial and Error
After many years of grilling (and some embarrassing mishaps), here’s what I’ve learned:
For Crispier Skin:
- Try the baking powder trick: Dust chicken skin with baking powder, then refrigerate uncovered for an hour before grilling
- Don’t sauce too early: Adding sauce too soon can make the skin soggy
- Make sure your grill is hot enough: 400°F is perfect for crispy skin without burning
For Juicier Meat:
- Don’t rush the process: Lower and slower is better than hot and fast
- Let it rest: Those 5 minutes of resting allows juices to redistribute
- Check multiple spots: Use your meat thermometer in the thickest part of the thigh (without touching bone)
If Your Chicken Sticks to the Grill:
- Be patient: If it’s stuck, it probably needs another minute or two
- Oil your grates: Brush some oil on the grill grates before cooking
- Don’t force it: The chicken will release when it’s ready to be flipped
Common Problems & Solutions
| Problem | Cause | Solution |
|---|---|---|
| Burning on outside, raw inside | Heat too high | Use indirect heat method |
| Rubbery skin | Temperature too low | Make sure grill is at 400°F |
| Dry meat | Overcooked | Use a meat thermometer! |
| BBQ sauce burns | Added too early | Apply sauce in last few minutes |
| Uneven cooking | Quarters different sizes | Cut larger pieces slightly to even them out |
My Personal “Oops” Moment
I once hosted a backyard BBQ and tried to rush the chicken quarters by cranking up the heat. The outside looked AMAZING – beautiful char marks, glazed to perfection. Then my friend cut into hers and… still pink inside. Talk about embarrassing! Had to throw everything back on the grill while everyone awkwardly munched on chips. Lesson learned: you can’t rush perfection!
Beyond Basic Grilled Chicken Quarters
Once you’ve mastered the timing, try these variations:
- Spicy kick: Add 1/4 teaspoon cayenne to your seasoning
- Lemon brightness: Squeeze fresh lemon over chicken just before serving
- Herb infusion: Add fresh rosemary or thyme sprigs to the grill
- Sweet and tangy: Try a honey-mustard glaze instead of BBQ sauce
- Make it smoky: Add wood chips to your grill for extra flavor
FAQ: Everything Else You Need to Know
Can I prep chicken quarters ahead of time?
Yes! Season them and leave them overnight in the fridge for even more flavor.
How do I know when they’re done without a thermometer?
The meat should pull away from the bone easily, and juices should run clear (not pink). But seriously, get a thermometer!
What’s the best way to reheat leftover chicken quarters?
For crispy skin, reheat in an air fryer or oven at 350°F for about 10 minutes.
Can I freeze cooked chicken quarters?
Absolutely! They’ll keep for up to 3 months in an airtight container.
What sides go well with grilled chicken quarters?
Corn on the cob, coleslaw, potato salad, or grilled vegetables are all fantastic choices.
Final Thoughts
Grilling chicken quarters at 400°F doesn’t have to be intimidating. Whether you choose the quick direct heat method (20-25 minutes) or the two-zone method (45-50 minutes), the key is monitoring the internal temperature rather than just watching the clock.
Remember, patience pays off with chicken quarters. When done right, they’re one of the most economical and delicious meals you can make on your grill!
Now grab those tongs and get grilling – your perfect chicken quarters are just 400 degrees and about 45 minutes away!
What Temperature Do You Grill Chicken Quarters At?
Far more important than what seasoning you use, what BBQ sauce you use, or what wood you use for added smoke flavor, is the temperature you run your grill. Run it too low, and you’ll end up with rubbery skin.
Run it too hot, and you risk burning the skin or the sauce or seasoning. So, be mindful when you’re making grilled chicken quarters, or any skin on chicken.
I suggest running the grill at 375 °F. This temperature is hot enough to get the skin crispy, but not so hot that any sauce or seasoning will burn.
Tips For Grilled Chicken Leg Quarters
The Temp: The USDA advises that dark meat chicken is safe to eat at 165 °F. This is true, it is safe. But that doesn’t mean it’s done. 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.
The Smoke: This is optional for this recipe. I enjoy a mild hint of smoke on my chicken, if you don’t you can forgo the wood chunks.
The Position: After searing, position the chicken on the grill as far away from the heat source as possible. Using a higher indirect heat for these is ideal for crisping the skin without burning it with direct heat.
The Crunch: Want an even more crispy texture to the chicken skin? Try dusting the skin with some baking powder and letting them sit uncovered in the refrigerator for an hour or so, before putting them on the grill. The baking powder will pull moisture out of the skin, making it more crisp when it’s cooked.
The Grill Set Up: You’ll want to set up for two zone cooking. If you’re using a gas grill, light one burner on one side of the grill and leave the other burners off in order to establish a cool zone for indirect cooking.
The Sauce: The homemade BBQ sauce is optional here. This recipe is more about the technique for grilling the perfect chicken quarters. While I love the seasoning and sauce included here, use your favorites, or go Memphis style — no sauce!
