How to Cook Juicy, Flavorful Chicken Quarter Legs

Chicken quarter legs are an affordable and delicious cut of chicken that includes both the thigh and drumstick. With the right techniques, you can transform this humble cut into a mouthwatering meal. Whether you want to bake, grill, fry or slow cook your chicken legs, following some simple steps will ensure tender, juicy meat and crispy, seasoned skin every time.

Benefits of Cooking Chicken Quarter Legs

There are many great reasons to cook chicken quarter legs:

• They are very economical, costing much less per pound than boneless chicken breasts. This makes them a budget-friendly protein option.

• Chicken legs have more fat and connective tissue than white meat. This keeps them moist during cooking and provides rich flavor.

• The bone-in thigh and drumstick hold flavor better than boneless cuts.

• Chicken legs are easy to cook in bulk quantities for meal prepping or feeding a crowd

• This cut lends itself well to a variety of cooking methods and seasonings. From baking to frying the possibilities are endless!

Preparing Chicken Quarter Legs

Proper preparation is the first step to delicious chicken leg quarters:

Thawing

• Always thaw frozen chicken legs completely in the refrigerator before cooking. This can take 1-2 days depending on the size and number of legs.

• Never thaw at room temperature, as bacteria can multiply rapidly.

Drying

• Pat the chicken dry with paper towels once thawed. Removing excess moisture allows the skin to get crispy when cooking.

Seasoning

• Generously season the chicken legs on all sides with your favorite spices and rubs. Get seasoning under the skin for maximum flavor. Consider using:

  • Salt

  • Pepper

  • Garlic powder

  • Onion powder

  • Paprika

  • Chili powder

  • Fresh herbs

Brining (Optional)

• Soaking the legs in a brine before cooking enhances juiciness and flavor.

• Make a basic brine with 1 cup salt, 1/2 cup sugar dissolved in 1 gallon water. Submerge legs for 30 mins – 4 hours.

• Rinse and pat dry chicken after brining before seasoning and cooking.

Cooking Methods for Juicy, Flavorful Chicken Legs

With prepped chicken legs in hand, it’s time to decide how you want to cook them. Each method produces delicious results!

Baking

• Best for a hassle-free meal.

• Preheat oven to 400°F.

• Arrange legs on a baking sheet or rack. Bake for 45-60 mins until 165°F internal temp.

• For crispy skin, broil 2-3 mins at end. Watch closely to avoid burning.

Grilling

• Imparts wonderful smoky flavor.

• Cook over indirect medium heat (350°F) for 30-40 mins, turning occasionally.

• Finish over direct heat for crispy skin.

• Use a meat thermometer to ensure 165°F internal temp.

Smoking

• Infuses deep, intense smoky flavor.

• Maintain smoker temp at 250°F. Use your favorite wood chips – hickory and applewood work well.

• Smoke legs for 3-4 hours until 165°F internal temp.

• Baste with bbq sauce in last hour for sticky goodness.

Frying

• Best method for ultra crispy, crunchy chicken skin.

• Use peanut, canola or vegetable oil. Heat oil to 325°F in a heavy pot.

• Dredge seasoned legs in flour or batter. Carefully add to hot oil.

• Fry 15-20 mins, turning occasionally, until deep golden brown.

• Drain on paper towels. Check internal temp reaches 165°F.

Slow Cooking

• Low and slow cooking keeps meat very tender.

• Add legs to slow cooker with seasoning and sauce. Cook 6-8 hrs on low or 3-4 hrs on high.

• While skin won’t be crispy, flavor will be amazing.

Stovetop

• Quick and easy weeknight meal.

• Pat legs dry. Season all over.

• Heat oil in large skillet over medium heat. Brown both sides until golden, about 3-4 minutes per side.

• Add 1 cup chicken broth. Cover and simmer for 40-50 minutes, until 165°F.

• Uncover last 10 minutes to reduce sauce.

No matter which cooking method you choose, using a meat thermometer to check internal temperature is vital. Chicken legs are safely cooked at 165°F.

Serving Ideas for Chicken Quarter Legs

These juicy, flavor-packed chicken legs pair beautifully with all sorts of side dishes:

• Oven roasted potatoes or veggies

• Steamed rice or quinoa

• Buttery mashed potatoes

• Mac and cheese

• Fresh green salad

• Cornbread or biscuits

• Pasta salad

Get creative with global flavors! Cajun spiced chicken legs, jerk chicken legs, or Asian glazed chicken legs. The possibilities are endless. Chicken leg quarters are also fantastic in soups, stews, pot pies, and casseroles.

Tips for Moist and Tender Chicken Leg Quarters

Follow these tips for the juiciest results:

• Don’t overcook. Use a meat thermometer to prevent drying out.

• Brine or marinate to impart extra moisture and flavor.

• Bake at a moderate temperature like 375°F rather than 425°F.

• For stovetop or grill, keep a close eye to avoid burning the exterior before the interior is cooked through.

• For crispy baked skin, ensure chicken is very dry before seasoning and baking at a high temp.

Chicken leg quarters deserve more credit than they typically receive. With their deep, savory flavor, crispy skin, and budget price point, they can be transformed into amazing family meals or even elegant dinner party fare. Mastering a few simple preparation and cooking techniques is the key to exceptionally juicy, tasty chicken leg quarters. Experiment with different seasonings and serving ideas. You may never go back to plain chicken breasts again!