How to Grill Chicken Leg Quarters on a Gas Grill: Juicy & Crispy Every Time

Ever tried grilling chicken leg quarters only to end up with dry, burnt, or undercooked meat? Trust me, you’re not alone. I’ve been there too many times until I finally cracked the code to perfectly grilled chicken leg quarters. Today, I’m gonna share all my secrets so you can wow your family and friends at your next barbecue.

Chicken leg quarters are honestly one of the most economical and flavorful cuts of chicken. They’ve got that perfect balance of dark meat that stays juicy on the grill plus that crispy skin we all fight over! Let’s dive into how to make these bad boys shine on your gas grill.

What You’ll Need

Before firing up that grill, make sure you’ve got everything ready:

• Chicken leg quarters (fresh ones are best!)
• Your favorite marinade or dry rub
• Meat thermometer
• Tongs
• Basting brush (if using sauce)
• Paper towels
• Gas grill

Preparing Your Chicken Leg Quarters

Cleaning and Trimming

First things first, let’s prep those chicken quarters properly:

1. Rinse each piece under cold water to remove any residue
2. Pat them dry thoroughly with paper towels (this helps seasonings stick better)
3. Trim any large pieces of excess fat around the thighs and drumsticks
4. This trimming step isn’t just for looks—it actually helps reduce flare-ups on your grill!

Marinating Magic

Marinating is where the flavor party starts! Here are some tried-and-true options

Basic Marinade (my go-to for beginners)

• 1 cup olive oil
• ¼ cup vinegar (apple cider or white)
• Salt and pepper to taste
• Optional: minced garlic, lemon juice

Herb-Yogurt Marinade (for tender, tangy chicken):

• 1 cup plain yogurt
• 2-3 cloves minced garlic
• Fresh herbs like rosemary, thyme, or oregano
• Salt and pepper

Spicy Kick Marinade (when I’m feeling adventurous):

• 1 cup hot sauce
• ¼ cup honey
• Juice from one lime
• Dash of cayenne pepper

Let your chicken marinate for at least 1 hour, but honestly? Overnight is where the magic happens. Place everything in a sealed plastic bag or container to make sure every bit of chicken gets coated.

Pro tip: Never reuse marinades that have touched raw chicken! That’s just asking for trouble.

Setting Up Your Gas Grill

Preheating Properly

A properly preheated grill is essential for those beautiful grill marks and to prevent sticking:

1. Turn on your gas grill and set it to high heat
2. Close the lid and let it preheat for 10-15 minutes
3. Use this time to take your marinated chicken out of the fridge (letting it come closer to room temp helps it cook more evenly)

Direct vs. Indirect Heat Setup

Here’s where many people go wrong – not understanding heat zones! For chicken leg quarters, we need both:

Direct Heat Zone: This is where the burners are on high. You’ll use this to sear the skin.

Indirect Heat Zone: Turn off one or more burners on one side of your grill. This is where the chicken will finish cooking without burning.

This two-zone setup is crucial for perfectly cooked chicken leg quarters!

The Grilling Process

Alright, now for the main event! Here’s how to grill those chicken leg quarters to perfection:

Step 1: Sear the Skin

1. Place chicken quarters skin-side down on the direct heat zone
2. Grill for about 5-7 minutes to get that nice sear and crispy skin
3. Watch for flare-ups and move chicken if necessary

Step 2: Move to Indirect Heat

1. Once skin is seared, transfer to the indirect heat side of the grill
2. Close the lid (this is important!) to maintain even cooking temperatures
3. Aim for a steady temperature of around 350-375°F

Step 3: Continue Cooking

1. Grill for another 25-35 minutes on indirect heat
2. Turn occasionally for even cooking
3. If using BBQ sauce, apply it during the last 10 minutes of cooking to prevent burning

Step 4: Check for Doneness

1. Use a meat thermometer inserted into the thickest part (without touching bone)
2. Chicken is safe when it reaches 165°F
3. If you don’t have a thermometer, cut into the meat – juices should run clear, not pink

Total cooking time is usually 30-40 minutes, but this can vary based on the size of your chicken quarters and your grill’s temperature consistency.

After Grilling: The Important Rest

Don’t skip this step! Once your chicken reaches 165°F:

1. Remove from the grill
2. Let it rest for 5-10 minutes on a platter
3. Cover loosely with foil if you want

This resting period allows the juices to redistribute throughout the meat instead of running out when you cut into it. The result? Way juicier chicken!

Troubleshooting Common Issues

Dealing With Flare-Ups

Flare-ups happen when chicken fat drips onto the flames. To manage them:

• Keep a spray bottle with water nearby to tame sudden flames
• Move chicken to a cooler part of the grill immediately if flare-ups occur
• Trim excess fat before grilling to minimize the issue

Ensuring Even Cooking

If you find some parts cooking faster than others:

• Rotate the chicken pieces throughout cooking
• Adjust your grill’s heat zones as needed
• Use the lid to maintain consistent temperature

Flavor Variations to Try

Here are some of my favorite ways to jazz up chicken leg quarters:

Dry Rubs

Combine any of these for awesome flavor:

• Paprika (sweet or smoked)
• Garlic powder
• Onion powder
• Brown sugar
• Chili powder
• Cumin
• Salt and pepper

Sauces

Apply these during the last 5-10 minutes of grilling:

• Classic BBQ sauce
• Buffalo sauce
• Teriyaki glaze
• Honey mustard
• Lemon herb butter

Serving Suggestions

Your perfectly grilled chicken leg quarters pair wonderfully with:

• Classic coleslaw
• Grilled corn on the cob
• Potato salad
• Fresh garden salad
• Grilled vegetables
• Cornbread

Frequently Asked Questions

How long exactly should I grill chicken leg quarters?

The total cooking time is typically 30-40 minutes, with about 5-7 minutes on direct heat for searing and 25-35 minutes on indirect heat. However, always go by temperature (165°F) rather than time since chicken pieces can vary in size.

Can I put frozen chicken leg quarters directly on the grill?

I wouldn’t recommend it. Thaw them completely first for even cooking. Otherwise, you risk having charred outsides and raw insides.

Should I close the grill lid when cooking chicken leg quarters?

Absolutely! After the initial searing, closing the lid helps maintain consistent temperature and creates an oven-like environment that cooks the chicken evenly.

How do I know when my chicken is done without a thermometer?

If you don’t have a thermometer (though I highly recommend getting one!), cut into the thickest part of the meat. The juices should run clear with no pinkness, and the meat should no longer be pink.

Can I reuse the marinade for basting?

Never reuse marinade that’s been in contact with raw chicken unless you boil it first for at least 5 minutes. Better yet, just set aside some marinade before adding the chicken if you want to use it for basting.

Final Tips for Grill Masters

1. Don’t rush the process – good grilling takes time
2. Keep the lid closed as much as possible during indirect cooking
3. Let the chicken rest before serving
4. Clean your grill properly after each use to prevent buildup and flare-ups next time
5. Experiment with flavors to find your signature chicken style

I hope these tips help you create the most amazing grilled chicken leg quarters! There’s something so satisfying about hearing those compliments when you bring perfectly grilled chicken to the table. The crispy skin, the juicy meat, the awesome flavor… it’s totally worth mastering this technique.

Now fire up that grill and get cooking! And remember, even if your first attempt isn’t perfect, that’s how we learn. Each time you grill, you’ll get better and better until you’re the neighborhood grilling legend!