What Temp to Grill Chicken Quarters: The Perfect Guide for Juicy Results

Hey there, grill masters and backyard chefs! Today I’m diving into one of the most common questions I get from readers of my BBQ blog – what’s the right temperature for grilling chicken quarters? If you’ve ever ended up with dry, overcooked chicken or (even worse) undercooked poultry that sent everyone running, you’re in the right place.

Chicken quarters are one of my absolute favorite cuts to throw on the grill They’re economical (often under $1 per pound!), packed with flavor, and when cooked right, they’re juicier than a summer peach But nailing the perfect temp can be tricky if you don’t know what you’re doing.

So fire up those grills and let’s get cooking with the perfect temperatures and techniques!

What Are Chicken Quarters?

Before we dive into temperatures, let’s clarify what we’re working with:

Chicken quarters consist of both the thigh and leg (drumstick) portions of the chicken, still connected. They contain a mix of dark meat, which gives them that rich flavor and juicy texture that makes them perfect for grilling.

Some key advantages of grilling quarters

• They’re typically sold with the skin on, which helps lock in moisture
• The bone-in nature adds extra flavor
• They’re incredibly affordable (often around $0.79 per pound)
• They’re large enough to make an impressive main dish

The Ideal Grilling Temperature for Chicken Quarters

After years of trial and error (and yes some pretty disappointing chicken dinners) I’ve found the sweet spot for grilling chicken quarters

The ideal temperature range for grilling chicken quarters is between 350°F and 400°F, with 375°F being the optimal target.

At this temperature range, several magical things happen:

• The skin gets crispy without burning
• The meat cooks evenly all the way through
• The fat renders properly, keeping everything juicy
• You avoid the dreaded rubbery skin that comes from too low temperatures

Setting Up Your Grill

Whether you’re using a gas or charcoal grill, you’ll want to set up for two-zone cooking:

For Gas Grills:

1. Light one side of burners to medium-high heat
2. Leave the other side unlit for indirect cooking
3. Preheat with the lid closed until you reach about 375°F

For Charcoal Grills:

1. Light your charcoal and arrange most of it on one side
2. Leave the other side with little to no charcoal
3. Leave the lid open while preheating

This two-zone setup is crucial because you’ll be using both direct and indirect heat cooking methods for perfect results.

The Complete Grilling Process

Here’s my step-by-step process for perfectly grilled chicken quarters:

Step 1: Preparation

1. Take the chicken quarters out of the refrigerator about 30 minutes before grilling to bring them closer to room temperature
2. Pat them dry with paper towels (this helps with crispy skin!)
3. Lightly coat both sides with oil (I prefer avocado oil for its high smoke point)
4. Season generously with your favorite rub or simple salt and pepper

Step 2: Initial Searing

1. Place the quarters skin-side down over direct heat (the hot zone)
2. Flip every 2 minutes for about 10 minutes total
3. This creates crispy skin and those gorgeous grill marks everyone loves

Step 3: Finish with Indirect Heat

1. Move the chicken to the indirect heat side, skin side up
2. Close the lid and maintain a temperature of about 375°F
3. Let them cook undisturbed until they reach proper internal temperature

Step 4: Apply BBQ Sauce (Optional)

If you’re using BBQ sauce, don’t add it until the chicken reaches about 160°F internal temperature. Then:

1. Brush on a thin layer of sauce
2. Close the lid and let cook for a few minutes
3. Repeat at 170°F and 180°F for layered flavor

The Right Internal Temperature: It’s Not What You Think!

Here’s where I’m gonna get a bit controversial. The USDA says chicken is safe at 165°F, and that’s true – it is safe at that temp. But for dark meat like quarters, that doesn’t mean it’s done.

For truly perfect chicken quarters, aim for an internal temperature of 180-185°F.

I know that sounds high if you’re used to cooking chicken breast, but trust me on this. At this temperature:

• The dark meat becomes fall-off-the-bone tender
• The connective tissues break down properly
• The meat stays juicy thanks to the higher fat content in dark meat
• You avoid that rubbery texture that quarters sometimes have at lower temps

Always use a reliable meat thermometer inserted into the thickest part of the thigh, avoiding the bone, for an accurate reading.

Common Mistakes to Avoid

Over the years, I’ve made pretty much every chicken grilling mistake possible. Learn from my failures:

1. Starting with cold chicken: Taking the chill off helps it cook more evenly
2. Cooking at too high a temperature: This burns the outside before the inside is done
3. Not using two-zone cooking: This gives you more control over the cooking process
4. Flipping too often with sauce: This leaves most of your sauce stuck to the grill
5. Not letting the quarters rest: Give them 5 minutes after cooking to redistribute juices

Pro Tips for Amazing Grilled Chicken Quarters

Here are some extra tips that’ll take your chicken quarters from good to “OMG, this is amazing”:

The Crispy Skin Hack

Want even crispier skin? Try dusting the skin with a little baking powder and let the quarters sit uncovered in the refrigerator for an hour before grilling. The baking powder draws moisture out of the skin, resulting in extra crispiness.

The Smoke Factor

Adding wood chunks for smoke flavor works beautifully with chicken quarters. Apple, cherry, or hickory wood all complement chicken nicely. Add the wood when you move the chicken to indirect heat.

The Marinade Method

If you have time, marinating chicken quarters for at least 30 minutes (or up to overnight) adds tremendous flavor. Some great options:

• Citrus-based marinades with orange, lemon and lime juice
• Teriyaki with soy sauce, ginger and honey
• Spicy marinades with hot sauce and vinegar

The Dry Rub Approach

If you’re short on time, a good dry rub works wonders. Mix your favorite spices like paprika, garlic powder, onion powder, salt, and pepper. Apply generously just before grilling.

How Long Does It Take to Grill Chicken Quarters?

Since chicken quarters vary greatly in size, cooking times can range from 45-55 minutes total. But remember – always cook to temperature, not time! Here’s a rough breakdown:

• Initial searing: 8-10 minutes
• Indirect cooking: 35-45 minutes
• Total time: 45-55 minutes

My Favorite Sides for Grilled Chicken Quarters

I love serving grilled chicken quarters with:

• Creamy coleslaw
• Smoked collard greens
• Pickled red onions
• Corn on the cob
• Potato salad

Final Thoughts

Grilling chicken quarters might seem intimidating at first, but once you nail the right temperature and technique, they’ll become one of your go-to grill options. They’re economical, impressive, and absolutely delicious when done right.

Remember the key points:

• Set your grill to 350-400°F, ideally around 375°F
• Use a two-zone setup
• Sear first, then move to indirect heat
• Cook to an internal temperature of 180-185°F
• Let them rest before serving

Now get out there and start grilling! And hey, if you try these techniques, drop me a comment below with how they turned out. I’d love to hear about your grilling adventures!

Happy grilling!

Frequently Asked Questions

Q: Can I use boneless chicken instead?
A: You can, but bone-in quarters will be juicier and more flavorful. Boneless pieces will cook faster, so adjust your time accordingly.

Q: What if I don’t have a meat thermometer?
A: Invest in one! They’re inexpensive and will dramatically improve your grilling. Without one, you can check if juices run clear (not pink) when you pierce the thickest part of the thigh.

Q: Can I grill frozen chicken quarters?
A: I strongly recommend thawing them completely first for even cooking and food safety.

Q: How do I prevent flare-ups when grilling chicken quarters?
A: Trim excess skin/fat, keep a spray bottle of water handy, and move chicken to the indirect zone if flare-ups occur.

Q: What’s the best BBQ sauce for chicken quarters?
A: That’s personal preference, but I love making my own homemade sauce. Store-bought works fine too – just remember to apply it late in the cooking process to prevent burning.