Ever stared at chicken quarters in the grocery store and wondered how to transform them into a mouth-watering meal? You’re not alone! Many home cooks struggle with grilling chicken quarters, often ending up with dry meat or, worse, undercooked poultry
I’ve spent years perfecting my grilling technique, and I’m excited to share everything I know about creating perfectly grilled chicken quarters that are juicy on the inside with that irresistible crispy skin everyone fights over
What Are Chicken Quarters?
Before we fire up the grill, let’s clarify what we’re working with. A chicken quarter (also called leg quarter) includes both the thigh and leg (drumstick) – essentially the whole leg of the chicken. This dark meat cut is:
- More forgiving than white meat when cooking
- Naturally juicier due to higher fat content
- Perfect for high-heat grilling
- Budget-friendly for feeding families
- Incredibly flavorful compared to breast meat
Essential Ingredients for Amazing Grilled Chicken Quarters
For truly delicious grilled chicken quarters, you’ll need:
- Fresh chicken quarters (look for pieces with good skin coverage)
- Olive oil (2-3 tablespoons to help crisp the skin)
- Salt (kosher or coarse salt works best, 1-2 teaspoons)
- Pepper (freshly ground, about 1 teaspoon)
- Garlic powder (1-2 teaspoons for depth of flavor)
- Paprika (1 teaspoon for color and mild smokiness)
- Herbs (thyme, rosemary, or oregano – fresh or dried)
- Lemon juice (just a splash for brightness)
- Baking powder (secret ingredient for extra crispy skin!)
The Secret to Crispy Skin: Prep Work
The #1 complaint with grilled chicken? Soggy skin! Here’s my foolproof method for achieving that restaurant-quality crispy skin:
- Pat the chicken dry with paper towels to remove excess moisture
- Mix your seasonings with baking powder (not soda!) – the baking powder helps draw moisture out of the skin
- Season generously all over the chicken quarters
- Rest uncovered in the refrigerator for at least 2 hours (overnight is even better!)
This resting period in the fridge is crucial! It allows the baking powder to work its magic by drying out the skin, which means it’ll crisp up beautifully on the grill instead of steaming.
Setting Up Your Grill
Whether you’re using a gas or charcoal grill, proper setup is essential:
Gas Grill Setup
- Clean and oil your grates to prevent sticking
- Preheat to medium heat (350°F-400°F)
- Create a two-zone cooking area: one side with direct heat, one side with indirect heat
Charcoal Grill Setup
- Clean and oil your grates
- Arrange coals on one side for a two-zone cooking method
- Aim for medium heat (you should be able to hold your hand 6 inches above the grill for about 5 seconds)
The Perfect Grilling Method for Chicken Quarters
Now for the main event! Here’s my step-by-step process:
- Start with indirect heat – place chicken quarters on the cooler side of the grill
- Close the lid and let them cook for about 10-15 minutes
- Monitor the temperature using a meat thermometer
- Move to direct heat when the internal temperature reaches around 155°F
- Sear the skin side down first to get those beautiful grill marks
- Flip every minute or so to prevent burning
- Add sauce during the last few minutes if using BBQ sauce or glaze
- Cook until internal temperature reaches 165°F-180°F (I prefer 175°F for dark meat)
The total cooking time will be approximately 40-55 minutes depending on the size of your chicken quarters and your grill’s temperature.
Why This Two-Zone Method Works
Starting with indirect heat and finishing with direct heat gives you the best of both worlds:
- The indirect heat cooks the chicken through without burning the skin
- The direct heat at the end crisps up the skin and adds those gorgeous grill marks
- The result is juicy meat and crispy skin – the holy grail of grilled chicken!
Common Mistakes to Avoid
Trust me, I’ve made all these mistakes so you don’t have to:
- Skipping the drying process – wet skin = soggy skin
- Using too high heat throughout – results in burnt outside, raw inside
- Not using a meat thermometer – the only reliable way to know when chicken is done
- Constantly flipping the chicken – let it cook undisturbed during the indirect heat phase
- Adding sauce too early – sugars in BBQ sauce burn easily
Flavor Variations to Try
While the basic recipe is amazing, don’t be afraid to experiment:
- Asian-inspired: Add soy sauce and ginger to your marinade
- Italian flair: Use balsamic vinegar and Italian herbs
- Spicy kick: Incorporate cayenne or hot sauce
- Sweet & smoky: Brush with a mixture of honey and smoked paprika
- Classic BBQ: Finish with your favorite BBQ sauce in the last 5 minutes
Serving Suggestions
Grilled chicken quarters pair beautifully with so many sides:
- Grilled vegetables (zucchini, bell peppers, asparagus)
- Crisp, refreshing coleslaw
- Corn on the cob (also great on the grill!)
- Classic potato salad
- Rice or quinoa
- Crusty bread to soak up the juices
Resting: The Final Essential Step
After all your hard work, don’t skip this crucial final step! Let your grilled chicken quarters rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in the juiciest possible chicken.
Troubleshooting Tips
Sometimes things don’t go as planned. Here’s how to fix common issues:
| Problem | Solution |
|---|---|
| Chicken burning too quickly | Lower heat or move to indirect zone |
| Taking too long to cook | Ensure grill is hot enough; consider butterflying thick pieces |
| Skin not crispy enough | Make sure chicken was thoroughly dried; try higher heat at the end |
| Meat too dry | Use a thermometer and don’t overcook; consider brining next time |
FAQ: Your Grilled Chicken Quarter Questions Answered
Q: How long should I marinate chicken quarters?
A: At least 30 minutes, but overnight in the refrigerator yields the best results.
Q: Can I use skinless chicken quarters?
A: Yes, but they won’t be as moist. Reduce cooking time and watch carefully to prevent drying out.
Q: What’s the best way to check if chicken quarters are done?
A: Always use a meat thermometer inserted into the thickest part of the thigh (not touching bone). The safe internal temperature is 165°F, but 175°F gives better texture for dark meat.
Q: Can I make these ahead for a party?
A: Yes! Grill them until they’re nearly done (about 155°F), then refrigerate. Finish on the grill just before serving.
Q: Why is baking powder used in the seasoning?
A: Baking powder (not baking soda!) helps draw moisture out of the skin, allowing it to get extra crispy when grilled.
The Bottom Line
Grilling chicken quarters doesn’t have to be intimidating! With proper preparation, the right temperature control, and a little patience, you’ll be serving up restaurant-quality chicken that’ll have everyone asking for your secret.
Remember the key steps:
- Dry the chicken thoroughly
- Season with baking powder in the mix
- Rest in the refrigerator uncovered
- Use two-zone grilling (indirect then direct heat)
- Let it rest before serving
We grill chicken quarters at least twice a month at my house, and it’s always a hit. There’s something so satisfying about that crispy skin and tender, juicy meat that just can’t be beat.
Next time you’re at the grocery store, grab some chicken quarters and give this method a try. I guarantee it’ll become a regular in your grilling rotation!
Happy grilling, friends!
Let Chicken Rest Before Serving
When the chicken is done, remove from the oven and let it rest for about 5-10 minutes. By allowing the chicken to rest, the juices have a chance to seep back into the meat. As the chicken cools, the proteins start to relax, and the juices are able to move back through the meat. This helps keep the chicken juicy and flavorful when you cut into it.
Instant Pot Mashed Potatoes: A natural pairing, our Instant Pot mashed potatoes are easy to make, rich, and OH so good!
Air Fryer Brussels Sprouts: With a pit of parmesan cheese and ranch seasonings, these are sure to please even the pickiest eaters.
Country Creamy Coleslaw: Another natural pairing, chicken and coleslaw go together perfectly for the most comforting of meals.
Sure it can, just make sure you have enough rook on your sheet pan. Chicken quarters can be pretty large. Just double everything. Cooking time will be closer to 45 minutes but monitor with instant read thermometer.
This chicken is best when it’s fresh out of the oven. That’s when we have some nice crisp on the skin and the juiciest meat. However, if meal planning for the week, it certainly makes a delicious meal the next day. It’s even better this way when shredded up and put over a salad.
Preheat your oven to 325°F. Place the cooked chicken quarters on a baking sheet and loosely cover them with aluminum foil to keep them from drying out. Put the baking sheet in the oven and heat the chicken quarters for 15-20 minutes. Remove the foil for the last 5 minutes of heating for crispier skin.
Absolutely you can? If you have a favorite chicken seasoning blend, go right ahead and use it.
Bake at 425°(F) for 35-45 minutes
Place the sheet pan of chicken into a preheated oven set to 425°F and bake for 35-45 minutes. While chicken is considered safe to eat when its internal temperature reaches 165°F, we want our chicken quarters to reach around 195°F for optimal results. At 195°F, the collagen breaks down, resulting in incredibly tender and flavorful chicken that is juicy and succulent. If the chicken is only cooked to 165°F, it will be tough and lacking in juiciness. Note that the internal temperature of 165°F is suitable for white meat, such as chicken breast, but for dark meat quarters, we aim for 195°F.
To achieve the target temperature of 195°F, remove the chicken from the oven when the internal temperature registers approximately 185°F on an instant-read thermometer. Once taken out of the oven, the temperature will continue to rise, reaching our desired temperature in about 5 minutes.
For more information on cooking chicken above 165°, check out this great article by America’s Test Kitchen.
An essential tool in your kitchen is an instant-read thermometer, as it allows you to accurately measure the internal temperature of foods for optimal results. In recipes like this one, the size of the chicken quarters may vary, and oven temperatures can differ as well. While the approximate cooking time is 35-45 minutes, we can ensure perfectly cooked chicken every time by monitoring the internal temperature. Again, for this recipe, it’s recommended to remove the chicken from the oven when it reaches 185°F.