How to Grill Leg Quarters on a Gas Grill

Grilling chicken leg quarters on a gas grill is a fantastic way to achieve juicy, flavorful meat with crispy skin. These cuts are affordable, easy to cook, and perfect for backyard barbecues. The key to success lies in proper seasoning, temperature control, and grilling techniques that ensure a crispy exterior while keeping the inside tender and moist. In this guide, we’ll walk you through everything you need to know about grilling chicken leg quarters on a gas grill.

Preparing the Chicken Leg Quarters

Before you fire up the grill, it’s important to properly prepare your chicken leg quarters. This step will enhance flavor, texture, and overall cooking results.

Choosing the Best Leg Quarters

• Select fresh, high-quality chicken leg quarters.
• Ensure they have evenly distributed skin to prevent uneven cooking.
• If frozen, thaw completely in the refrigerator for 24 hours before grilling.

Trimming and Cleaning

• Trim excess fat and loose skin to reduce flare-ups on the grill.
• Pat dry with paper towels to help seasonings adhere and promote crispy skin.

Seasoning Options

You can keep it simple with salt and pepper or go for a more flavorful approach with dry rubs or marinades.

Dry Rub (Recommended for Grilled Leg Quarters)

• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional for heat)

Instructions: Mix all ingredients in a bowl and rub generously over the chicken.

Marinade (For Extra Juicy Chicken)

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon oregano

Instructions: Combine ingredients, place the chicken in a ziplock bag, and marinate for at least 2 hours (overnight for best results).

Prepping the Gas Grill

A properly preheated and well-maintained grill ensures your chicken cooks evenly and achieves a delicious char.

Cleaning and Preheating

• Scrub the grill grates with a grill brush to remove any leftover debris.
• Preheat the gas grill to medium heat (350-400°F) for about 10-15 minutes.

Setting Up a Two-Zone Cooking System

• Direct heat side: One burner set to medium-high heat for crisping the skin.
• Indirect heat side: One burner set to low or off for slow cooking.
• Oil the grates using a paper towel dipped in oil to prevent sticking.

Grilling the Leg Quarters

The secret to perfectly grilled leg quarters is starting with indirect heat and finishing with direct heat.

Step 1: Start with Indirect Heat

• Place the seasoned chicken leg quarters skin-side up on the cooler side of the grill.
• Close the lid and let them cook for 25-30 minutes, flipping occasionally.
• This method allows the chicken to cook through without burning the skin.

Step 2: Move to Direct Heat for Crispy Skin

• Transfer the chicken to the hot side of the grill, skin-side down.
• Cook for 5-10 minutes, flipping once, until the skin is golden brown and crispy.
• Watch for flare-ups and move the chicken if needed to avoid burning.

Step 3: Check Internal Temperature

• Use a meat thermometer to ensure the internal temperature reaches at least 175-185°F.
• Cooking to 185°F ensures fall-off-the-bone tenderness while keeping the meat juicy.

Basting and Adding Sauce (Optional)

If you love saucy chicken, add your favorite glaze in the last 5 minutes of cooking to prevent burning.

Best BBQ Sauces for Grilled Leg Quarters

• Classic BBQ sauce for a smoky, tangy finish.
• Honey mustard glaze for a sweet and tangy twist.
• Garlic butter sauce for a rich and savory coating.
• Teriyaki sauce for an Asian-inspired flavor.

Tip: Brush on the sauce lightly and flip the chicken once or twice to caramelize the glaze without burning it.

Resting and Serving

After grilling, it’s crucial to let the chicken rest before serving.

Resting

• Remove the chicken from the grill and place it on a plate or cutting board.
• Cover loosely with foil and let it rest for 5-10 minutes.
• Resting allows the juices to redistribute, ensuring a moist bite.

Serving Suggestions

Pair your grilled leg quarters with complementary sides to complete the meal:

• Grilled vegetables (zucchini, bell peppers, corn on the cob)
• Coleslaw for a refreshing crunch
• Baked beans for a smoky-sweet side
• Cornbread for a classic BBQ touch

Tips for the Best Grilled Leg Quarters

Follow these extra tips to take your grilled chicken to the next level:

Preventing Flare-Ups

• Trim excess fat before grilling.
• Keep a spray bottle of water nearby to control flames.
• Move the chicken to indirect heat if flare-ups occur.

Keeping the Skin Crispy

• Always pat the chicken dry before seasoning.
• Cook skin-side up first and finish on high heat for a crispy exterior.
• Avoid over-basting with sauce, as too much liquid will soften the skin.

Experimenting with Flavors

• Try different wood chips (hickory, applewood) in a smoker box for a smoky taste.
• Play around with spice rubs or marinades to customize your flavor profile.

Conclusion

Grilling leg quarters on a gas grill is an easy and rewarding process when done correctly. By seasoning well, using a two-zone heat setup, and monitoring the internal temperature, you can achieve juicy, flavorful chicken with perfectly crispy skin. Whether you keep it simple with a dry rub or add a tangy BBQ glaze, grilled leg quarters are sure to be a hit at your next cookout. Fire up the grill, follow these steps, and enjoy a mouthwatering meal.