Greek-Style Traeger Chicken Leg Quarters Recipe

Grilled Greek Chicken Quarters

Chicken leg quarters combine the thigh and drumstick in a single portion, which makes them ideal for serving one per person. Because they’re dark meat, they remain moist and forgiving during cooking. This recipe uses a high-sided, grill-safe baking dish so the flavorful juices can simmer without spilling—those juices are excellent spooned over pasta, rice, or roasted potatoes.

Finishing the pan under a broiler or at the grill’s highest setting for a few minutes renders the skin fully and gives it a satisfying crispness. This step is optional, but recommended if you prefer the skin deeply browned and texturally crisp.

Why You’ll Love This Dish

• Bold Mediterranean flavor – herby, garlicky, and citrusy notes that shine through the braising liquid.
• Juicy, well-cooked chicken – dark meat stays moist while the skin can be crisped at the end.
• Simple grilling technique – the method is straightforward and delivers consistent results on a grill or in the oven.
• Minimal hands-on time – most cooking is hands-off while the chicken simmers in a flavorful broth.
• Bright finishing notes – lemon quarters add acidity and freshness to balance the richness.

Recipe Shopping List

Below are the ingredients you’ll need to prepare these grilled Greek chicken leg quarters. See the ingredient list further down for exact amounts and a printable recipe layout.

• Chicken leg quarters – an economical, flavorful cut that soaks up spices and braising liquid.
• Greek-style seasoning or rub – a blend of oregano, garlic, lemon peel, and Mediterranean herbs is ideal.
• Chicken stock – use store-bought or homemade; bone broth is an optional swap for extra richness.
• Dry white wine – adds acidity and depth; Sauvignon Blanc or any dry white is fine.
• Whole garlic cloves – they soften and mellow as they roast in the braising liquid.
• Cornstarch + water slurry – to slightly thicken the pan sauce as it reduces.
• Fresh lemons – quartered, they give the dish a fresh citrus brightness you can’t get from bottled juice.

How To Make This Recipe

This overview outlines the main steps so you can see the technique at a glance. Use the full instructions below when you cook.

1. Preheat the grill (or oven) to 350°F (175°C).
2. Generously season the chicken leg quarters with the Greek-style rub, coating the skin and exposed meat.
3. In a 9×13-inch high-sided, grill-safe baking dish, combine chicken stock, dry white wine, whole garlic cloves, and the cornstarch slurry (cornstarch mixed with water). Stir gently to combine.
4. Arrange the seasoned chicken in the dish, skin-side up, and tuck the lemon quarters into the pan so they are at least partially submerged in the liquid.
5. Place the pan in the preheated grill and cook for 45–60 minutes, or until the chicken reaches an internal temperature of 165–170°F (74–77°C). Midway through cooking, stir the liquid gently without splashing it onto the chicken skin.
6. For crisper skin, place the pan under a hot broiler or the grill’s highest heat for a couple of minutes just before serving.
7. Serve the chicken with the pan juices spooned over pasta, rice, roasted vegetables, or potatoes.

FAQ

Serve This With…

• Grilled Parmesan zucchini – a simple, salty green vegetable side that complements the lemon and herbs.
• Greek orzo pasta – toss orzo with olive oil, chopped herbs, and a squeeze of lemon to echo the dish’s flavors.
• Red pepper hummus – a creamy, smoky dip that pairs well with warm bread or roasted vegetables alongside the chicken.