Fire up the grill and learn how to make the best chicken leg quarters. They’re a crispy, juicy, and tender way to prepare this cut and style of poultry.
Grilled chicken in always a popular fan favorite for most people and I often get asked from followers about how they can get crispy skin without an air fryer. The answer is actually simple!
What I love about grilling wings, legs, or even a whole chicken, is how easy it is to customize the flavor profile (like with this keto dry rub recipe) and how crispy chicken skin actually gets when you get in on the grill and follow a few simple tips!
I’ve mentioned how to grill crispy chicken wings when I wrote my Butter Chicken Hot Wing recipe, and the process for making these easy grilled leg quarters is a very similar concept to follow too.
These chicken quarters were seasoned with some of my favorite Armenian flavors (if you can’t tell by the curly hair, I’m half Armenian), but you could easily marinade it like I’ve done with this Mojo chicken, my Sharma chicken, or this Moroccan style chicken recipe.
OK wow, I guess it’s safe to say I like grilled chicken! Keep reading on for all the tips and tricks on how to make the best crispy grilled chicken quarters and find the full recipe below.
- Mixing Bowl
- Paper Towels
The number one trick to crispy chicken skin when grilling, is to remove the excess moisture and to dry out the skin. I do this first by patting the chicken dry with paper towels and remove any of the natural juices and water. Once they are nice and dry, I like to mix up the seasonings of choice and baking powder.
Yes, baking powder.
Baking powder drys out the skin and allows it to get crispier when you apply higher heat! I like to season the chicken with my own spice blends. The chicken quarters pictured were inspired by my Armenian heritage and I used spices like Aleppo pepper, parsley, all spice, cumin, salt and pepper.
Once the baking powder sits and drys out the skin, you’re ready to grill! You can grill on direct heat on a fairly hot grill (I like a grill that’s at least 425-450 F.).
Grill the chicken and move it often, flipping it back and forth over the direct heat. The skin will get nice and crispy this way and be sure to use an instant read thermometer to cook the chicken to 165 F.
- 4 Chicken Quarters
- 2 Tbsp. Baking Powder
- 2 Tbsp. Seasonings of Choice
- To get crispy chicken skin on the grill, start by patting the chicken dry with paper towels to remove excess water and juice from the outside of the skin.
- In a mixing bowl, combine the baking powder and the seasonings together and toss it over the chicken quarters so they are fully coated. Allow them to rest in the fridge for at least an hour to help dry the outside skin out.
- Preheat the grill to a medium high heat (about 425-450). Grill the chicken over direct heat and flip often until the skin is crispy and the chicken reaches an internal temperature of 165 F. in the thickest part. Remove and serve.
Amount Per Serving: Calories: 191Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 792mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 20g