Our simple BBQ Chicken Leg Quarters recipe is a guaranteed hit at your next cookout. Leg quarters are economical and, when seasoned with a savory rub and finished with sticky BBQ sauce, deliver crisp skin, juicy dark meat, and big backyard flavor.
Traeger Grilled Chicken Leg Quarters
Chicken leg quarters combine thigh and drumstick, offering plenty of surface area for spice and smoke. Dark meat tolerates higher internal temperatures without drying out, which makes leg quarters forgiving on the grill and ideal for feeding a crowd.
Why You’ll Love This Dish
- Quick to prepare – From preheat to plate in under an hour.
- Moist, forgiving meat – Dark meat stays juicy even if the temperature runs a little high.
- Layered flavor – A dry rub and two rounds of sauce build depth and texture.
- Budget-friendly – Leg quarters are economical and filling, great for groups.
Timing the sauce matters: wait until after the first flip so the sugar in the sauce won’t burn, then brush again near the end for a glossy, sticky finish.
Shopping List
You won’t need much from the store. The full recipe at the end lists exact amounts, but here are the essential items to pick up:
Ingredients
- Chicken leg quarters – bone-in pieces (thigh + drumstick)
- Roasted chicken rub or an all-purpose poultry rub – a balanced mix of salt, sugar, and spices to promote browning and flavor
- BBQ sauce – a sweet-tangy glaze that caramelizes on hot skin; use your favorite bottled sauce or make a homemade version
If you enjoy making condiments, try a vinegar-based, honey, or fruit-sweetened BBQ sauce at home for a personalized finish.
How To Make BBQ Chicken Leg Quarters
Overview: This method uses moderate indirect heat to render fat and crisp skin while building flavor with a dry rub and two coats of sauce. Use an instant-read thermometer to ensure safe and juicy results.
- Preheat the grill to 375°F (190°C).
- Pat the leg quarters dry and season both sides generously with your rub.
- Place chicken skin-side down over indirect heat and cook for about 20 minutes.
- Flip the pieces, brush the top with BBQ sauce, and grill for another 20 minutes.
- Flip once more, brush the underside with sauce, and continue cooking until the internal temperature reaches at least 165°F (74°C); many prefer 170°F (77°C) for bone-in chicken.
- Remove from the grill and let rest 5 minutes before serving to allow juices to redistribute.
FAQ
Cool the chicken to room temperature, then wrap tightly and refrigerate. Properly stored, it will keep for up to four days.
Best way to reheat without drying the meat?
Reheat in a 300°F (150°C) oven placed in a foil-covered pan with a splash of chicken stock or water. Heat until the internal temperature reaches 165°F (74°C), about 15–25 minutes depending on portion size.
Can I season in advance?
Yes. Apply the rub up to 24 hours ahead and refrigerate uncovered. The skin dries slightly and will crisp more readily on the grill.
What if I only have boneless thighs?
Lower the grill temperature to 350°F (175°C) and start checking internal temperature after 15 minutes; boneless pieces cook faster and can dry out if overcooked.
Serve This With…
- Grilled elote (Mexican street corn)
- Vinegar-based coleslaw
- Garlic bread or grilled garlic slices
- Smoky baked beans
BBQ chicken leg quarters are an excellent combination of speed, value, and bold flavor. The dry rub locks in seasoning while the grill renders fat and crisps the skin; a couple of strategic brushings of sauce produce the glossy, sticky finish everyone loves. Serve on a large platter and enjoy the easy, crowd-pleasing results.
BBQ Chicken Leg Quarters
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 3 pounds chicken leg quarters
- 3 tablespoons roasted chicken rub or all-purpose poultry rub
- 1 cup BBQ sauce
Instructions
- Preheat your grill to 375°F (190°C).
- Season the leg quarters generously with the rub on both sides.
- Place chicken skin-side down over indirect heat and cook for 20 minutes.
- Flip, brush the top with BBQ sauce, and cook 20 more minutes.
- Flip again, brush the underside with sauce, and continue cooking until the internal temperature reaches 165–170°F (74–77°C).
- Remove from the grill, rest 5 minutes, then serve.
Nutrition (per serving)
- Calories: 504
- Total Fat: 32g (Saturated Fat: 9g)
- Cholesterol: 189mg
- Sodium: 639mg
- Carbohydrates: 20g (Sugar: 16g)
- Protein: 32g