Learn everything you need to know about making crispy chicken leg quarters on the grill. The perfect way to get juicy and delicious chicken, every time!

Chicken quarters are an affordable cut of poultry that is made up of the thigh and leg meat of the bird. It is a dark meat cut and is great grilled!

To make your crispy grilled chicken quarters, start by removing excess moisture. Remove the chicken pieces from the packaging and pat dry with paper towels. 

In a bowl, combine baking powder and the dry rub. Coat the chicken on all sides with olive oil and then the dry rub mixture. Baking powder removes additional moisture!

In order for the baking powder to absorb excess moisture from the chicken, it needs to rest in the fridge. I prefer to rest a minimum of 2 hours or overnight before grilling.

This recipe uses 2 zone cooking on the grill. Preheat the grill to 450 F. Set one side for indirect heat and let the chicken cook to 155 F.- 165 F. internally. 

Then move the chicken pieces to direct heat (over the flame) skin side down. Sear each side and flip it often so the skin doesn't burn. Reduce the heat of the grill if needed. 

The skin should render the fat and become crispy and the chicken should be nice and juicy on the inside. I prefer dark meat cooked to 175 F. - 180 F. for best texture and taste. 

Let the chicken rest for 5-10 minutes before enjoying. Serve with grilled lemon halves and juiced over the top for a nice acidic flavor. 

Full recipe details listed below via the link. Check out more grilled chicken recipes for charcoal, gas, or pellet smokers too! 

Lauren Nagel is the culinary arts instructor behind Bon Appeteach. With over a decade of culinary experience and specialties in grilling and BBQ, she has created an approachable space for becoming a better backyard pitmaster.