How to Cook Chicken Quarters on the Grill: Juicy, Crispy & Perfectly Charred Every Time

Are you tired of serving dry, bland chicken at your backyard cookouts? Trust me, I’ve been there! After years of disappointing results, I’ve finally mastered the art of grilling chicken quarters, and I’m excited to share everything I’ve learned with you today.

Chicken quarters might seem intimidating with their uneven shape and bone-in structure, but they’re actually one of the most forgiving and flavorful cuts to grill. Plus they’re typically more affordable than other cuts making them perfect for feeding a crowd without breaking the bank.

In this guide, I’ll walk you through everything you need to know about preparing, seasoning, and grilling chicken quarters to perfection. Get ready for juicy meat, crispy skin, and flavors that’ll have your guests begging for your secret technique!

What Are Chicken Quarters?

Before we fire up the grill, let’s understand what we’re working with:

Chicken quarters consist of both the thigh and drumstick connected together, creating a substantial, meaty portion. They’re sometimes called “leg quarters” because they include the entire leg of the chicken.

Why chicken quarters are perfect for grilling

• Rich flavor: The dark meat is naturally more flavorful than chicken breasts
• Moisture retention: Higher fat content keeps the meat juicy during cooking
• Value: Usually cheaper per pound than other cuts
• Forgiving: The higher fat content means they’re harder to overcook
• Skin-on: Creates that delicious crispy exterior we all crave

Preparing Your Chicken Quarters for the Grill

Cleaning and Trimming

Start with proper preparation to ensure even cooking and maximum flavor:

1. Rinse the chicken quarters under cold water to remove any residual blood or bone fragments
2. Pat them completely dry with paper towels (this helps seasonings adhere better)
3. Trim excess fat around the edges using a sharp knife (this helps prevent flare-ups)
4. If there’s loose skin, tuck it under the meat for a neater presentation and to keep moisture in

Brining and Marinating

For extra-juicy chicken consider brining before grilling. The Food Network’s recipe recommends

Simple Brine Solution:

• 1/2 cup kosher salt
• 1/4 cup light brown sugar
• 8 cups ice cubes
• 1 cup boiling water

Dissolve the salt and sugar in boiling water, then pour over ice. Add chicken quarters and refrigerate overnight. Before grilling, rinse off the brine and pat dry.

If you prefer marinating instead, allow at least 30 minutes, but 2-4 hours (or overnight) in the refrigerator will give you deeper flavor. Options include:

• Olive oil, lemon juice, garlic, and herbs
• Soy sauce, honey, ginger, and sesame oil
• Your favorite store-bought marinade

Pro tip: Always discard leftover marinade after use to avoid cross-contamination, and let the chicken come to room temperature for about 20 minutes before grilling for more even cooking.

Selecting and Setting Up Your Grill

You can successfully grill chicken quarters on either a charcoal or gas grill:

Charcoal Grill

• Provides a distinct smoky flavor
• Use hardwood lump charcoal for best results
• Arrange coals for both direct and indirect cooking zones

Gas Grill

• Offers convenience and precise temperature control
• Preheat with all burners, then turn off one section for indirect heat
• Multiple burners allow for better zone control

For either type, you’ll want to create two cooking zones:

1. Direct heat zone: For searing and crisping the skin
2. Indirect heat zone: For slower cooking to proper internal temperature without burning

Grilling Perfect Chicken Quarters: Step by Step

Now let’s get to the main event! Here’s my foolproof method:

Step 1: Preheat and Prepare

Preheat your grill to medium-high heat, around 375°F to 450°F. While it’s heating, season your chicken quarters generously. A simple mix of salt, pepper, garlic powder, and paprika works great, or try Kinder’s Grilled Chicken Seasoning for fantastic results with minimal effort.

Step 2: Initial Sear

Place chicken quarters on the direct heat zone bone-side down first. This helps render the fat slowly and prevents major flare-ups. Sear for 2-4 minutes per side until you get nice grill marks and the skin begins to crisp.

Step 3: Move to Indirect Heat

Transfer the chicken to the indirect heat zone, skin-side up. Close the lid and let the chicken cook more slowly, turning every 10 minutes to ensure even cooking.

Step 4: Check Temperature

Grill for a total of 30-40 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part (avoid touching bone).

Step 5: Rest Before Serving

Let the chicken rest for about 15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a juicier final product.

Creating That Perfect Crispy Skin

There’s nothing more satisfying than chicken with perfectly crispy skin! Here’s how to achieve it:

1. Make sure skin is dry before seasoning and grilling
2. Start bone-side down to slowly render fat
3. Turn the chicken every 10 minutes for even cooking and browning
4. Finish skin-side down for the last few minutes if needed for extra crispiness
5. Maintain proper temperature throughout cooking (375°F-450°F)

If your skin isn’t crisping up enough, you can briefly move it back to direct heat for the final few minutes of cooking, but watch carefully to prevent burning!

Flavor Enhancements and Seasonings

The beauty of chicken quarters is how well they take on different flavors. Here are some winning combinations:

Dry Rubs

• Classic BBQ: brown sugar, paprika, garlic powder, onion powder, salt, pepper
• Cajun: paprika, cayenne, oregano, thyme, garlic powder, onion powder
• Mediterranean: dried oregano, lemon zest, garlic powder, salt, pepper

Basting Sauces

The Food Network recipe includes an excellent basting sauce:

• 3 egg yolks
• 1/4 cup plus 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon kosher salt
• 1 cup canola oil

Whisk together egg yolks, 1/4 cup lemon juice, honey and salt. Slowly drizzle in oil while whisking constantly until emulsified. Thin with water if needed to reach a creamy consistency.

Wood Chips for Smoking

Add soaked wood chips to your charcoal or in a smoker box for gas grills:

• Hickory: strong, bacon-like smoky flavor
• Apple: mild and slightly sweet
• Mesquite: intense, earthy flavor
• Cherry: mild and fruity

Troubleshooting Common Issues

Even experienced grillers run into problems sometimes. Here’s how to fix the most common issues:

Problem: Chicken Burns on Outside, Raw Inside

Solution: Your heat is too high. Start with a hot sear then move to indirect heat. Use a meat thermometer to monitor internal temperature.

Problem: Skin Isn’t Crispy

Solution: Make sure to dry the skin thoroughly before grilling and maintain proper grill temperature. Finish skin-side down for extra crispness.

Problem: Frequent Flare-Ups

Solution: Trim excess fat before grilling and start bone-side down. Keep a spray bottle of water handy to tame flames if needed.

Problem: Chicken Sticks to Grill

Solution: Make sure grates are clean and oiled before cooking. Don’t try to flip chicken too early—it will release naturally when ready.

Complete Meal Ideas

Make it a complete dinner with these perfect pairings:

• Summer classic: Grilled corn on the cob, coleslaw, and watermelon
• Mediterranean: Greek salad, grilled pita, and tzatziki
• Southern comfort: Mac and cheese, collard greens, and cornbread
• Light and fresh: Grilled asparagus, quinoa salad, and lemon wedges

My Favorite Chicken Quarter Recipe

Here’s my go-to recipe that never fails to impress:

Herb & Garlic Grilled Chicken Quarters

Ingredients:

• 4 chicken quarters
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 lemon, zested and juiced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

Instructions:

1. Mix all ingredients except chicken in a bowl to create a paste
2. Rub mixture all over chicken quarters, including under the skin
3. Refrigerate for at least 2 hours or overnight
4. Grill following the step-by-step method above
5. Let rest 15 minutes before serving
6. Garnish with additional fresh herbs and lemon wedges

Final Tips for Grilling Success

Before I wrap up, here are my top tips for absolutely perfect grilled chicken quarters every time:

1. Don’t rush: Chicken quarters need time to cook through properly
2. Use a meat thermometer: It’s the only reliable way to check doneness
3. Rest the meat: This step is non-negotiable for juicy results
4. Keep the lid closed: Opening it frequently lets heat escape
5. Clean your grill: Food sticks less to clean grates
6. Be prepared: Have all tools and seasonings ready before starting

FAQ: Everything Else You Need to Know

Q: Can I grill frozen chicken quarters?
A: While possible, it’s not recommended. Thaw completely for even cooking and better flavor absorption.

Q: How many chicken quarters should I prepare per person?
A: One quarter per adult is usually sufficient, especially with sides.

Q: How do I know when chicken quarters are done without a thermometer?
A: Pierce the thickest part—juices should run clear, not pink. But honestly, a thermometer is your best bet!

Q: Can I pre-cook chicken quarters before grilling?
A: You can parboil them for 10 minutes to reduce grill time, but this isn’t necessary if you use the indirect heat method.

Q: What’s the best way to store and reheat leftover grilled chicken quarters?
A: Refrigerate for up to 3 days. Reheat in a 300°F oven, covered with foil, until warmed through.

Conclusion

Mastering grilled chicken quarters isn’t rocket science, but it does take a bit of practice and patience. The good news is that with the techniques I’ve shared, you’ll be well on your way to becoming the neighborhood grillmaster.

Remember: the key to success is proper preparation, temperature control, and allowing adequate cooking time. Don’t rush the process, and always use a meat thermometer to ensure safety and optimal doneness.

Now fire up that grill and get cooking! Your perfectly juicy, crispy chicken quarters are just waiting to happen. And when your friends ask for your secret? Well, that’s entirely up to you to share!