Dry-Rubbed Grilled Chicken Leg Quarters
In short: Chicken leg quarters coated in a smoky brown sugar and paprika rub, cooked over indirect heat until the skin is crisp and the meat falls tender. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Leg quarters, the thigh and drumstick still joined, are among the cheapest cuts of chicken, and they reward slow cooking over a grill. A dry rub of paprika, brown sugar, garlic and spices builds a deep red crust, and cooking over indirect heat keeps it from scorching before the meat is done. Dark meat is forgiving, so the chicken stays juicy even if it waits a few extra minutes. Serve with corn, slaw and bread.
Instructions
- Mix all the rub ingredients in a small bowl.
- Pat the leg quarters dry. Rub them with the oil, then coat all over with the rub, pressing it on. Let them sit at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- Set up the grill for indirect heat: charcoal on one side, or half the gas burners on, aiming for 180°C (350°F) on the cooler side. Oil the grates.
- Place the leg quarters skin side up on the cooler side. Close the lid and cook for 40 minutes without turning.
- Turn the pieces and cook for 15 to 20 minutes more, until the meat reads at least 74°C (165°F) at the thigh and the juices run clear. For the most tender meat, go to 82°C (180°F).
- Move to the hot side for 1 to 2 minutes per side to crisp the skin, watching for flare-ups. Rest for 5 minutes before serving.
Tips
- Sugar in the rub burns above about 200°C (390°F), so stay with indirect heat for most of the cooking and sear only at the end.
- No grill? Bake on a rack at 200°C (400°F) for 50 to 60 minutes, then finish under the broiler for 3 minutes.
Questions and answers
What temperature should chicken leg quarters reach?
At least 74°C (165°F) for safety, but dark meat is best at 80 to 85°C (175 to 185°F), once the connective tissue has softened.
Can I use this rub on other meat?
Yes. It suits chicken wings, pork ribs, pork chops and roasted vegetables. Store extra in a jar for up to 3 months.
How do I stop flare-ups on the grill?
Keep the lid closed, cook over indirect heat and trim excess skin and fat. Move pieces away from the flames if grease ignites.
How long does it take to make Dry-Rubbed Grilled Chicken Leg Quarters?
About 1 h 15 min in total: 15 min of preparation and 1 h of cooking.
How many calories are in Dry-Rubbed Grilled Chicken Leg Quarters?
About 520 kcal per serving, with 55 g of protein, 7 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 55 g |
| Carbohydrates | 7 g |
| Fat | 29 g |
| Fiber | 0 g |
| Sugar | 6 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
