Are you tired of dry flavorless chicken? Looking to put those chicken leg quarters to good use? Well grab your tongs because I’m about to show you how to transform those affordable chicken quarters into a mouthwatering meal on your pellet grill!
I’ve been experimenting with chicken quarters for years, and let me tell you – pellet grills are a game-changer for this cut of meat The combination of smoke flavor and precise temperature control creates chicken that’s crispy on the outside, juicy on the inside, and infused with amazing wood-fired flavor.
What Are Chicken Leg Quarters?
Before we dive in, let’s clarify exactly what we’re cooking Chicken leg quarters are the thigh and drumstick portion of the chicken, still connected. They’re often more affordable than other cuts, making them perfect for feeding a crowd You can cook them whole as quarters or separate them into thighs and drumsticks if you prefer.
What You’ll Need
- Chicken leg quarters (at least 1 pound, but I always cook extra for leftovers!)
- Your favorite chicken seasoning or marinade
- Wood pellets (apple, cherry, or pecan work great for chicken)
- Pellet grill (Pit Boss, Traeger, Smokefire, etc.)
- Meat thermometer
- Tongs
- Paper towels
Preparing Your Chicken Quarters
Proper preparation is crucial for delicious results. Here’s how to get your chicken quarters ready for the grill:
- Remove from packaging: Take the chicken quarters out of their packaging.
- Pat dry: This is SUPER important! Use paper towels to thoroughly pat the chicken dry. Dry chicken = crispy skin.
- Season generously: Apply your favorite chicken seasoning or marinade. For maximum flavor, marinate for at least 30 minutes or overnight in the refrigerator.
Pro tip: I’ve found that a simple SPG (salt, pepper, garlic) rub works wonderfully, but don’t be afraid to experiment with different seasonings like a barbecue rub or herb and lemon marinade.
Firing Up Your Pellet Grill
Now that your chicken is prepped, it’s time to get your pellet grill ready:
- Fill the hopper: Add your choice of wood pellets to the hopper. Apple and cherry pellets add a sweet, mild smoke flavor that complements chicken perfectly.
- Preheat the grill: For most pellet grills, you’ll want to start at a lower temperature around 225°F (107°C) for smoking. Let the grill preheat for about 10-15 minutes.
The Two-Phase Cooking Method
I’ve found that a two-phase cooking approach works best for chicken quarters on a pellet grill. This method ensures juicy meat with crispy skin:
Phase 1: Low and Slow Smoking
- Place the seasoned chicken quarters on the grill grates, skin side up.
- Close the lid and smoke at 225°F (107°C) for about 40-45 minutes.
- Flip the quarters so the skin side is down.
Phase 2: Higher Heat Finish
- Increase the grill temperature to 350°F (177°C).
- Continue cooking for about 20 minutes.
- Flip the chicken again (skin side up) and cook for another 20 minutes.
Total cooking time: Approximately 80-90 minutes, but always cook to temperature, not time!
How to Know When Your Chicken Quarters Are Done
The only reliable way to know if your chicken is done is by checking the internal temperature:
- Minimum safe temperature: 165°F (74°C) according to the FDA
- My personal preference: 180°F (82°C) for dark meat like quarters
Why the higher temp? Dark meat contains more myoglobin, and cooking to a higher temperature ensures you won’t have any reddish-pink meat around the bones, which can be off-putting even though it’s safe to eat.
Always check the temperature at the thickest part of the meat, being careful not to touch bone with your thermometer as this will give you a false reading.
Resting: The Secret to Juicy Chicken
When your chicken quarters reach the desired temperature, resist the urge to dive in immediately! Instead:
- Remove the chicken from the grill.
- Place on a plate or cutting board.
- Let it rest for 10-15 minutes.
This resting period allows the juices to redistribute throughout the meat. Skip this step, and those flavorful juices will run out when you cut into the chicken, leaving you with drier meat.
Alternative Cooking Methods
While I’ve outlined my favorite method above, there are other ways to cook chicken quarters on a pellet grill:
Method 1: Straight High-Heat Method
- Preheat grill to 375°F (190°C)
- Cook chicken for 45-55 minutes or until internal temp reaches 165°F
- Best for when you’re short on time but still want good flavor
Method 2: Smoke Then Sear
- Smoke at 180-200°F for 1 hour
- Increase to 350°F for 30-60 minutes
- Finish with a quick sear for extra crispy skin
- Great for maximum smoke flavor
Troubleshooting Tips
Problem: Skin isn’t crispy
Solution: Make sure your chicken is completely dry before grilling. You can also try finishing with a few minutes of direct heat cooking to crisp up the skin.
Problem: Chicken is taking too long to cook
Solution: Check that your grill is maintaining temperature. Cold or windy weather can affect pellet grills. You might need to adjust your P-setting on some grills.
Problem: Pink meat near the bone
Solution: This is normal for dark meat, but if it bothers you, cook to a higher internal temperature of 180°F.
Serving Suggestions
Chicken quarters are super versatile and pair well with many sides:
- Fresh seasonal vegetables
- Classic BBQ sides like coleslaw or baked beans
- Fluffy mashed potatoes
- Steamed rice
- Lima beans (an overlooked but delicious pairing!)
The Bottom Line
Cooking chicken quarters on a pellet grill isn’t rocket science, but following these steps will help you achieve consistent, delicious results every time. The combination of smoke flavor, crispy skin, and juicy meat is hard to beat!
I’ve been smoking chicken quarters for years, and the pellet grill has become my favorite method. The precise temperature control and wood-fired flavor make it nearly foolproof, and the results speak for themselves.
So fire up that pellet grill, grab some chicken quarters, and get cooking! Your taste buds (and wallet) will thank you for this affordable, delicious meal.
Smoke Roasted BBQ Chicken Quarters with BBQ Sauce
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Fire up the grill to create succulent Smoke Roasted BBQ Chicken Quarters with our homemade Bourbon BBQ Sauce. Our one-of-a-kind recipe makes for an unforgettable flavour experience, best enjoyed with our Grilled Apple Slaw. Enjoy the best of summer grilling today!
- Preheat your Yoder Smoker YS640 pellet grill to 500°F, set up for direct grilling with GrillGrates. Rub a thin layer of oil over the surfaces of the quartered cabbage and apples. Season moderately with House of Q Slow House BBQ Rub. Grill on the GrillGrates over direct heat until lightly charred, but not softened. Remove from the grill and place in the refrigerator to stop the cooking. Turn the grill down to 350°F.
- To make the slaw dressing, combine the mayo, sour cream and American Stockyard Smoky Mustard. Whisk together, taste and season with salt and pepper to taste.
- Remove the cabbage and apples from the refrigerator. Cut out the cores. Slice thin. Combine the cabbage, apples, carrots and dressing in a bowl and mix well. Transfer to the refrigerator.
- Break the chicken down into quarters. Remove the thighs/legs from the carcass, cutting through the joint the joins the two. Cut out the backbone so just the breasts and breastbone are left. Cut straight down between the breasts, through the breastbone, separating the breasts. Remove the wings from the breasts, cutting through the joint that joins the two.
- Loosen the skin from the thighs/legs, but leave attached at the end of the leg. Season under the skin with the Cattleman’s Grill Ranchero Seasoning. Pull the skin back into place. Season the skin, as well. Season the bone-in breasts on all sides (not under the skin).
- Transfer the chicken pieces to the second shelf of the grill. Cook until the internal temperature reaches 155°F in the thighs, 150°F in the breasts.
- While the chicken is cooking, combine all the Bourbon BBQ Sauce ingredients in a Lodge 8” cast iron skillet. Whisk gently to combine. Transfer to the grill. Place the skillet directly over the fire box. Bring to a simmer. Simmer for 5 minutes, stirring occasionally. Move to the indirect side of the grill.
- When the chicken reaches 150°F-155°F, transfer to the GrillGrates, skin side down. Cook until the skin is brown and the thighs have reached 165°F-170°F and the breasts have reached 160°F-165°F. Brush the Bourbon BBQ Sauce on the chicken. Let the sauce tack up for 1-2 minutes. Remove from the grill. Serve hot with the Grilled Apple Slaw.
Smoked Chicken Quarters | Lexington Pit Boss 540
FAQ
How long does it take to cook leg quarters on a pellet grill?
Smoking chicken leg quarters on a pellet grill generally takes between 2.5 to 4 hours, depending on the temperature. At 225°F, it can take around 4 hours, while at 275°F, it may take 2.5 to 3 hours. Higher temperatures, like 300°F, can shorten the cooking time to around 1 hour and 45 minutes.
What is the best temperature to cook chicken on a pellet grill?
How long does it take to smoke leg quarters at 225?
How long to cook chicken legs on a pellet grill at 350 degrees?