When it comes to grilling, juicy chicken leg quarters offer a burst of flavor that’s hard to resist. I’ve compiled 14 amazing recipes that are sure to elevate your grilling skills. Whether you’re into classic BBQ or prefer a lemon garlic herb twist, there’s a recipe here for every taste. Picture yourself delighting your guests with perfectly marinated, crispy chicken at your next gathering. Which recipe will become your new favorite?
Classic BBQ Grilled Chicken Leg Quarters
There’s nothing quite like the taste of grilled chicken leg quarters fresh off the barbecue. The smoky flavor combined with a well-seasoned, crispy skin makes for a mouthwatering dish that’s perfect for gatherings or simply a family dinner.
This Classic BBQ Grilled Chicken Leg Quarters recipe is simple yet delicious, guaranteeing that the chicken stays juicy on the inside while achieving that perfect char on the outside. Whether you’re an experienced griller or a novice, this recipe will guide you through each step to create a delightful meal.
The key to a successful BBQ grilled chicken quarter is in the preparation and cooking technique. Marinating the chicken enhances its flavor and tenderness, while the slow grilling process guarantees even cooking. The BBQ sauce caramelizes beautifully on the grill, adding a layer of sticky-sweet goodness.
Ready to impress your family and friends with a classic BBQ favorite? Follow the recipe below for a serving size of 4-6 people.
Ingredients:
- 4-6 chicken leg quarters
- 1 cup of your favorite BBQ sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Prepare the Marinade: In a large bowl, mix together the olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. This will be the marinade that infuses your chicken with flavor.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or overnight for maximum flavor.
- Preheat the Grill: About 30 minutes before you’re ready to grill, preheat your grill to medium heat, around 350°F (175°C). If using a charcoal grill, arrange coals on one side of the grill.
- Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill, skin-side down. Cover the grill and cook for 15 minutes.
- Flip and Baste: Flip the chicken and begin basting with BBQ sauce. Cover and cook for another 15 minutes, basting every 5 minutes. Guarantee the chicken reaches an internal temperature of 165°F (74°C).
- Caramelize the Sauce: Move the chicken to a hotter part of the grill, or increase the heat slightly. Cook for an additional 5-10 minutes, turning and basting frequently, until the sauce is caramelized and the skin is crispy.
- Rest the Chicken: Remove the chicken from the grill and let it rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Extra Tips:
For an even smokier flavor, consider adding wood chips to your grill. Soak them in water for 30 minutes before use, and place them directly on the coals or in a smoker box.
Also, avoid opening the grill too frequently to retain heat and guarantee even cooking. If you’re short on time, you can parboil the chicken for 10 minutes before marinating, which will reduce grilling time.
Finally, remember that basting the chicken frequently with BBQ sauce not only enhances the flavor but also helps to build a beautiful glaze on the skin.
Spicy Cajun Grilled Chicken Leg Quarters
Spicy Cajun Grilled Chicken Leg Quarters are a flavorful and easy-to-make dish that’s perfect for any barbecue or family dinner. This recipe combines the bold and spicy flavors of Cajun seasoning with the smoky taste of grilled chicken, resulting in a juicy and succulent dish that will leave your taste buds tingling.
Whether you’re a fan of spicy food or simply looking to spice up your regular grilled chicken, these leg quarters are bound to impress. The key to achieving the perfect balance of flavors lies in the marinade, which infuses the chicken with spices and herbs that enhance its natural flavors.
This dish isn’t only delicious but also versatile, as it pairs well with a variety of side dishes such as grilled vegetables, corn on the cob, or a fresh garden salad. Perfect for serving 4-6 people, this recipe is both satisfying and easy to make, making it a great option for gatherings or weeknight dinners.
Ingredients:
- 4-6 chicken leg quarters
- 3 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Juice of 1 lemon
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Marinade: In a large bowl, combine the olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, black pepper, cayenne pepper, and lemon juice. Mix until well combined to form a marinade.
- Marinate the Chicken: Place the chicken leg quarters in the bowl with the marinade. Use your hands or tongs to thoroughly coat each piece of chicken with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 375-400°F (190-204°C).
- Grill the Chicken: Once the grill is hot, place the marinated chicken leg quarters skin-side down on the grill. Cook for about 15 minutes, then flip the chicken and cook for an additional 15-20 minutes. The internal temperature should reach 165°F (74°C) for safe consumption.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing it stays moist and flavorful.
- Garnish and Serve: Garnish with fresh parsley if desired and serve hot with your choice of side dishes.
Extra Tips:
For added flavor, consider adding a touch of brown sugar to the marinade for a hint of sweetness that complements the spicy Cajun seasoning. If you prefer milder heat, reduce the cayenne pepper to suit your taste.
When grilling, be sure to monitor the chicken carefully to avoid flare-ups and burning, especially if your grill tends to run hot. Finally, using a meat thermometer will help ascertain your chicken is perfectly cooked and safe to eat.
Lemon Garlic Herb Grilled Chicken Leg Quarters
Lemon Garlic Herb Grilled Chicken Leg Quarters are a delicious and easy way to enjoy a flavorful and juicy meal. This recipe combines the tangy zest of lemon, the aromatic intensity of garlic, and the freshness of herbs to enhance the natural taste of grilled chicken.
Perfect for a summer barbecue or a cozy family dinner, these chicken leg quarters are sure to become a favorite. The marinade not only infuses the meat with flavor but also helps to keep it moist and tender during grilling.
The key to getting the best results is to let the chicken marinate for at least 2 hours, although overnight is ideal for maximum flavor penetration. Grilling the chicken on a medium heat will guarantee that the skin becomes crispy while the inside remains juicy.
Serve these chicken leg quarters with your choice of sides, such as grilled vegetables, a fresh salad, or buttery corn on the cob for a complete meal.
Ingredients for 4-6 servings:
- 4 chicken leg quarters
- 1/3 cup olive oil
- Juice and zest of 2 lemons
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- Salt to taste
- Black pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, and oregano. Add salt and black pepper according to your preference. Whisk everything together until well combined.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.
- Prepare the Grill: Preheat your grill to medium heat. If using a charcoal grill, prepare for indirect grilling by arranging the coals to one side of the grill.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken skin-side down on the grill over direct heat. Grill for 4-5 minutes until the skin is crisp and browned. Flip the chicken and move it to indirect heat. Close the grill lid and cook for an additional 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the grill and let it rest for about 5 minutes before serving. This allows the juices to redistribute, guaranteeing moist chicken.
Extra Tips:
For even more flavor, consider adding a pinch of red pepper flakes to the marinade for a slight kick. If you prefer a smokier taste, add a handful of soaked wood chips to the grill just before cooking.
Always use a meat thermometer to check for doneness to avoid overcooking, which can make the chicken dry. Finally, if the chicken skin starts to char too quickly, move it to a cooler part of the grill or reduce the heat slightly.
Honey Mustard Glazed Grilled Chicken Leg Quarters
Grilled chicken leg quarters are a delightful choice for any barbecue or family gathering. The Honey Mustard Glazed Grilled Chicken Leg Quarters offer a savory and sweet combination that pleases the palate with every bite. The honey mustard glaze adds a tangy sweetness that perfectly complements the smoky flavor of the grilled chicken. This recipe is perfect for those who love a mix of sweet and savory flavors in their grilled dishes.
The preparation of this dish involves marinating the chicken to guarantee that the flavors penetrate the meat. It’s essential to allow the chicken to absorb the marinade for at least a few hours, although overnight marinating is ideal for maximum flavor. Once marinated, the chicken is grilled to perfection, resulting in a juicy, tender interior and a slightly crispy, caramelized exterior. This recipe serves 4-6 people, making it ideal for a small gathering or family dinner.
Ingredients for 4-6 servings:
- 4-6 chicken leg quarters
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine the honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, paprika, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing that each piece is well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C). Lightly oil the grill grates to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken leg quarters skin-side down on the grill. Grill for about 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Apply the Glaze: In the last few minutes of grilling, brush the chicken with the remaining marinade to create a sticky glaze. Be sure to cook for an additional 2-3 minutes after applying the glaze to guarantee it caramelizes without burning.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, guaranteeing a moist and flavorful bite. Serve warm with your choice of sides.
Extra Tips:
For the best results, use a meat thermometer to guarantee the chicken is cooked through. Since grilling times can vary depending on the size of the chicken and heat of the grill, checking the internal temperature is key.
If you prefer a spicier kick, consider adding a teaspoon of cayenne pepper to the marinade. Additionally, if you’re using a charcoal grill, adding a few wood chips can enhance the smoky flavor of the chicken.
Smoky Paprika Grilled Chicken Leg Quarters
Smoky Paprika Grilled Chicken Leg Quarters is a delightful dish that brings together the rich, smoky flavor of paprika with the tender, juicy texture of grilled chicken. This recipe is perfect for those who love a meal with a smoky, savory twist. The chicken leg quarters are marinated in a blend of spices and grilled to perfection, resulting in a deliciously crispy skin and succulent meat.
Whether you’re hosting a backyard barbecue or preparing a family dinner, this dish is sure to captivate. The smoky paprika seasoning infuses the chicken with a depth of flavor that’s both aromatic and satisfying. The marinade not only imparts a delicious taste but also helps keep the chicken moist during grilling. The result is a perfect balance of flavor and texture that will have your guests coming back for seconds.
Pair this dish with a fresh salad or grilled vegetables for a complete meal.
Ingredients for 4-6 servings:
- 4 chicken leg quarters
- 3 tablespoons smoked paprika
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for extra heat)
- Juice of 1 lemon
Cooking Instructions:
- Prepare the Marinade: In a large bowl, mix the smoked paprika, olive oil, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir until all the ingredients are well combined to form a thick paste.
- Marinate the Chicken: Place the chicken leg quarters in the bowl with the marinade. Use your hands to thoroughly coat each piece of chicken with the marinade. Confirm that the marinade gets under the skin and into every nook and cranny. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the Grill: About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, confirm that the coals are evenly distributed for consistent heat.
- Grill the Chicken: Place the marinated chicken leg quarters on the grill, skin-side down. Grill for about 6-8 minutes on each side, or until the skin is crispy and has a nice char. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Finish with Lemon: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Before serving, squeeze fresh lemon juice over the chicken to enhance the smoky flavor.
Extra Tips: When grilling, keep an eye on the chicken to prevent it from burning. Adjust the grill’s heat as needed, especially if flare-ups occur. If you prefer a less spicy dish, you can omit the cayenne pepper or reduce the amount.
For added flavor, consider using applewood or hickory wood chips on your grill to enhance the smoky aroma. Always let the chicken rest after grilling to allow the juices to redistribute, confirming each bite is juicy and flavorful.
Mediterranean-Style Grilled Chicken Leg Quarters
Mediterranean-Style Grilled Chicken Leg Quarters are a delightful way to enjoy a healthy and flavorful meal that transports your taste buds to the sunlit coasts of the Mediterranean. Infused with the vibrant flavors of olive oil, lemon, garlic, and a blend of aromatic herbs, these chicken leg quarters are perfect for a family dinner or a summer barbecue.
The grilling process not only imparts a smoky char but also locks in the juices, guaranteeing the chicken is tender and succulent. This recipe is designed to serve 4 to 6 people, making it an ideal option for small gatherings.
The marinade is the star of the dish, providing a depth of flavor that’s both invigorating and savory. With just a few simple ingredients and a bit of preparation, you can serve a dish that’s as impressive as it’s delicious. Let’s plunge into the ingredients and steps needed to create this Mediterranean masterpiece.
Ingredients (Serves 4-6):
- 4-6 chicken leg quarters
- 1/2 cup olive oil
- 3 cloves garlic, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, rosemary, thyme, smoked paprika, salt, and pepper. Whisk together until well mixed.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for the best flavor infusion.
- Preheat the Grill: About 20 minutes before you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and glowing red with a light layer of ash.
- Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Place the chicken leg quarters on the grill, skin side down. Grill for about 15-20 minutes, then flip and grill the other side for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
- Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, guaranteeing maximum juiciness.
Extra Tips:
When grilling chicken, maintaining a consistent temperature is key to achieving perfectly cooked meat without burning. If you notice flare-ups, move the chicken to a cooler part of the grill.
Additionally, consider basting the chicken with leftover marinade halfway through grilling to enhance the flavor. Always make sure that the chicken reaches the proper internal temperature to guarantee it’s safe to eat. Serve with a side of grilled vegetables or a fresh salad to complement the Mediterranean flavors.
Sweet and Tangy Asian Grilled Chicken Leg Quarters
This Sweet and Tangy Asian Grilled Chicken Leg Quarters recipe brings an exotic twist to your grilling repertoire. The combination of soy sauce, honey, ginger, and garlic creates a tantalizing marinade that penetrates deep into the chicken, guaranteeing every bite is bursting with flavor.
Perfect for a summer barbecue or a cozy dinner, this recipe is sure to become a household favorite. The succulent, juicy chicken pairs perfectly with a crisp green salad or some fragrant jasmine rice, making it a versatile dish suitable for any occasion.
The key to this dish is allowing the chicken to marinate long enough to soak up all the delicious flavors. The longer you marinate, the more intense the taste becomes. Once grilled to perfection, the chicken leg quarters develop a beautifully caramelized exterior, thanks to the sugar content in the marinade, while the inside remains tender and juicy.
This recipe serves 4-6 people, making it ideal for family meals or small gatherings.
Ingredients:
- 4-6 chicken leg quarters
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons sriracha (optional for spice)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions:
- Prepare the Marinade: In a large mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha (if using), black pepper, and salt. Whisk thoroughly until the honey is completely dissolved and all the ingredients are well incorporated.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is evenly coated. Seal the bag or cover the dish with plastic wrap. Allow the chicken to marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
- Preheat the Grill: About 30 minutes before cooking, remove the chicken from the refrigerator and let it come to room temperature. Preheat your grill to medium-high heat, approximately 375-400°F (190-200°C).
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the preheated grill, skin side down. Cook for about 15-20 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. Garnish with chopped green onions and sesame seeds before serving.
Extra Tips:
For the best results, use a meat thermometer to guarantee the chicken is cooked through without being overdone. If you find the chicken skin browning too quickly, move the chicken to a cooler part of the grill or reduce the heat slightly.
If you’re marinating the chicken overnight, placing it in a large resealable bag is highly recommended to ensure even coverage and easy cleanup. Remember, patience is key to achieving the perfect balance of sweet and tangy flavors in this delightful dish.
Jamaican Jerk Grilled Chicken Leg Quarters
Jamaican Jerk Grilled Chicken Leg Quarters are a flavorful and spicy dish that brings the vibrant tastes of the Caribbean straight to your backyard grill. This dish is perfect for summer gatherings or any time you want to enjoy a taste of the tropics.
The key to authentic Jamaican jerk flavor lies in the marinade, which combines a blend of spices, herbs, and peppers to create a deliciously spiced coating for the chicken. By allowing the leg quarters to marinate overnight, the flavors fully penetrate the meat, resulting in a juicy, tender dish with a spicy kick that’s sure to impress.
When preparing Jamaican Jerk Grilled Chicken Leg Quarters, it’s crucial to use fresh ingredients to capture the true essence of Jamaican cuisine. The marinade typically includes ingredients like allspice, thyme, and Scotch bonnet peppers, which give the chicken its unique and fiery flavor.
Grilling the chicken adds a smoky aroma that complements the spices beautifully. Whether you’re a seasoned grill master or a novice looking to try something new, this recipe will provide a flavorful and satisfying meal for 4-6 people.
Ingredients:
- 4-6 chicken leg quarters
- 1 tablespoon allspice
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1-2 Scotch bonnet peppers, seeded and chopped
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 2 green onions, chopped
- 1 small onion, chopped
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine allspice, brown sugar, cinnamon, nutmeg, thyme, salt, and black pepper. Add minced garlic, Scotch bonnet peppers, soy sauce, vegetable oil, lime juice, green onions, and chopped onion. Mix thoroughly to create a well-blended marinade.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Prepare the Grill: Preheat your grill to medium-high heat, around 350-400°F (175-200°C). If using a charcoal grill, allow the coals to become ashen before cooking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the leg quarters on the grill, skin-side down. Grill for about 15-20 minutes on each side, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and is nicely charred.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring it remains tender and juicy.
Extra Tips:
For the best results, use a meat thermometer to check the internal temperature of the chicken, ensuring it reaches 165°F (74°C) for safe consumption.
If you can’t find Scotch bonnet peppers, habanero peppers are a suitable substitute, though they may be slightly less spicy. Adjust the quantity based on your heat preference.
To add a smoky flavor, consider adding wood chips to your grill. Finally, serve the chicken with traditional Jamaican sides like rice and peas or plantains to complete the meal.
Garlic Parmesan Grilled Chicken Leg Quarters
Garlic Parmesan Grilled Chicken Leg Quarters are a savory and delicious dish that combines the classic flavors of garlic and Parmesan cheese with the smokiness of grilled chicken. This recipe is perfect for a summer barbecue or an outdoor family dinner. The chicken leg quarters are marinated in a flavorful garlic and herb mixture, then grilled to perfection, creating a crispy skin and juicy meat. Topped with freshly grated Parmesan cheese, this dish is sure to be a crowd-pleaser.
The key to making this dish truly shine is in the preparation and marination. Allowing the chicken to soak in the garlic and herb marinade for a few hours guarantees that the flavors penetrate the meat, resulting in a rich and savory taste with every bite. The Parmesan cheese adds a delightful cheesy crust that complements the smoky flavor from the grill. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.
Ingredients:
- 4-6 chicken leg quarters
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, thyme, rosemary, salt, and pepper. Mix well to create a marinade.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, or overnight for maximum flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 204°C).
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill, skin-side down. Discard any remaining marinade. Grill the chicken for about 20-25 minutes on each side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
- Add the Parmesan: During the last 5 minutes of grilling, sprinkle the grated Parmesan cheese evenly over the chicken. Close the grill lid to allow the cheese to melt and form a crust.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. Garnish with chopped fresh parsley before serving.
Extra Tips:
For the best flavor, try to use fresh garlic and herbs if possible, as they enhance the overall taste of the dish.
It’s also essential not to rush the marination process; the longer you marinate, the more flavorful the chicken will be.
When grilling, keep an eye on the chicken to prevent burning and guarantee it cooks evenly.
If you don’t have a grill, you can use an oven under a broiler for a similar effect.
Finally, pairing this dish with a fresh green salad or grilled vegetables can make for a well-rounded meal.
Chipotle Lime Grilled Chicken Leg Quarters
Chipotle Lime Grilled Chicken Leg Quarters are a flavorful and tangy dish perfect for summer barbecues and family dinners. This recipe combines the smoky heat of chipotle peppers with the bright and zesty flavor of lime, creating a marinade that infuses the chicken with incredible taste. The marinade not only enhances the flavor but also helps tenderize the meat, guaranteeing juicy and succulent chicken leg quarters every time.
Grilling the chicken over an open flame adds a delightful char, which complements the spicy and citrusy notes of the marinade. Whether you’re an experienced griller or a beginner, this recipe is straightforward and easy to follow, making it an ideal choice for any skill level. The key to success lies in allowing the chicken to marinate for a sufficient amount of time, letting the flavors fully penetrate the meat.
Pair these Chipotle Lime Grilled Chicken Leg Quarters with a fresh salad or grilled vegetables for a well-rounded meal that will impress your family and friends.
Ingredients (Serves 4-6):
- 4-6 chicken leg quarters
- 3 tablespoons olive oil
- 2 tablespoons lime juice (about 2 limes)
- Zest of 1 lime
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine olive oil, lime juice, lime zest, chipotle peppers, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Mix well until all the ingredients are fully integrated, forming a smooth marinade.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 375°F (190°C). If using a charcoal grill, prepare a two-zone fire by piling the coals on one side of the grill.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken leg quarters skin-side down on the grill. Grill for about 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and charred.
- Rest the Chicken: Once cooked, transfer the chicken to a serving platter. Let it rest for about 5 minutes to allow the juices to redistribute within the meat.
- Serve: Garnish with chopped fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
Extra Tips:
For the best results, try to use fresh lime juice, as it provides a more vibrant flavor compared to bottled lime juice. If you prefer a less spicy dish, adjust the amount of chipotle peppers according to your heat preference.
To achieve a perfectly grilled exterior, make sure the grill grates are clean and oiled before placing the chicken. This will prevent sticking and allow for a beautiful char. Remember to let the chicken rest after grilling; this step is essential for maintaining the juiciness of the meat.
Enjoy your Chipotle Lime Grilled Chicken Leg Quarters with your favorite side dishes for a complete and satisfying meal.
Teriyaki Marinated Grilled Chicken Leg Quarters
Teriyaki Marinated Grilled Chicken Leg Quarters are a delicious and flavorful dish that’s perfect for any barbecue or family dinner. The combination of savory and sweet teriyaki sauce with juicy chicken makes for a meal that’s certain to be a crowd-pleaser. By marinating the chicken in advance, you allow the flavors to penetrate deeply into the meat, guaranteeing each bite is packed with taste.
Grilling the chicken adds a smoky char that enhances the overall flavor profile and gives the skin a delightful crispiness. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a hearty family meal. The preparation involves marinating the chicken for several hours or overnight, grilling it to perfection, and serving it hot off the grill.
The key to this dish is patience in marinating and attention while grilling to guarantee the chicken is cooked through and remains juicy.
Ingredients:
- 4-6 chicken leg quarters
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon honey
- 1 teaspoon black pepper
- 2 tablespoons sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, honey, and black pepper. Stir until the sugar is dissolved and the marinade is well mixed.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, the coals should be spread evenly and glowing red.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill, skin side down. Grill for about 15-20 minutes on each side, turning occasionally to prevent burning, until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Garnish: Once fully cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with sesame seeds and sliced green onions, if desired, before serving.
Extra Tips:
For the best results, guarantee the grill is properly heated before placing the chicken on it. This will help to sear the skin and lock in the juices.
If you’re using a charcoal grill, adding a few wood chips can enhance the smoky flavor. Keep a close eye on the chicken while grilling to prevent flare-ups from the dripping marinade.
If you prefer a thicker glaze, reserve some marinade before marinating the chicken and simmer it on the stove until it’s reduced and thickened, then brush it on the chicken during the last few minutes of grilling.
Greek Yogurt Marinated Grilled Chicken Leg Quarters
Greek Yogurt Marinated Grilled Chicken Leg Quarters are a delicious and flavorful way to enjoy a summer BBQ or a cozy family dinner. The rich and creamy Greek yogurt not only tenderizes the chicken but also imparts a tangy flavor that pairs beautifully with the spices and herbs in the marinade.
As the chicken grills, it develops a crispy, golden-brown skin that seals in the moisture, resulting in juicy and succulent meat that everyone will love. This recipe is perfect for a serving size of 4-6 people, making it ideal for gatherings or a hearty family meal.
The marinade is simple to prepare and can be made in advance, allowing the chicken to soak up all the flavors overnight for the best results. Served alongside your favorite sides, these Greek Yogurt Marinated Grilled Chicken Leg Quarters will be a crowd-pleaser that has everyone coming back for seconds.
Ingredients:
- 4-6 chicken leg quarters
- 1 cup Greek yogurt
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the Greek yogurt, minced garlic, olive oil, lemon juice, dried oregano, paprika, ground cumin, salt, and black pepper. Stir until all ingredients are thoroughly mixed to form a smooth marinade.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
- Preheat the Grill: Preheat your grill to medium-high heat, around 375°F to 400°F (190°C to 200°C). If using a charcoal grill, make sure the coals are hot and ashed over before cooking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken leg quarters on the grill, skin-side down, and grill for 10-15 minutes per side. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Serve: Once the chicken is cooked through, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute within the meat. Garnish with chopped parsley and serve with lemon wedges for an extra burst of flavor.
Extra Tips:
For best results, make sure to marinate the chicken for at least 4 hours, but overnight is ideal. This guarantees the flavors penetrate deeply into the meat.
If you don’t have a grill, you can also bake the marinated chicken in the oven at 400°F (200°C) for 40-45 minutes, turning halfway through, until fully cooked. Adjust seasoning to taste, and feel free to add a pinch of chili powder for a bit of heat.
Enjoy your Greek Yogurt Marinated Grilled Chicken Leg Quarters with a side of Greek salad or grilled vegetables for a complete meal.
Balsamic Rosemary Grilled Chicken Leg Quarters
Balsamic Rosemary Grilled Chicken Leg Quarters are a perfect combination of savory flavors and succulent texture, ideal for a family dinner or a summer barbecue. The marinade, infused with the robust flavors of balsamic vinegar and fresh rosemary, penetrates deeply into the chicken, offering a delightful balance of tartness and herbaceousness.
Grilling the chicken adds a smoky touch, enhancing the overall taste and making it a crowd-pleaser. This recipe isn’t only straightforward but also allows for some preparation in advance, making it convenient for busy cooks who want to serve a delicious meal without much hassle.
To prepare this dish, you need to marinate the chicken leg quarters for at least a few hours, preferably overnight, to guarantee the flavors are thoroughly absorbed. Grilling the chicken over medium heat allows the skin to crisp up nicely while keeping the meat juicy and tender.
The balsamic rosemary glaze caramelizes beautifully on the grill, creating an irresistible aroma and taste. This recipe serves 4-6 people, making it ideal for small gatherings or family dinners.
Ingredients:
- 4-6 chicken leg quarters
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon honey
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Marinade: In a mixing bowl, combine balsamic vinegar, olive oil, minced garlic, chopped rosemary, honey, salt, and pepper. Whisk until the ingredients are well blended.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, assuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the Grill: Heat your grill to medium heat, approximately 350°F (175°C). If using a charcoal grill, arrange the coals for indirect grilling.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill, skin side down. Grill for 20-25 minutes, then flip and grill for an additional 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Caramelize the Glaze: In the last 5 minutes of grilling, brush the chicken with any remaining marinade to enhance the flavor and allow it to caramelize.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving to retain its juices.
Extra Tips:
For an extra boost of flavor, consider adding a squeeze of fresh lemon juice over the chicken just before serving. If you prefer a smokier flavor, you can add wood chips to your grill.
Always confirm your grill is clean and preheated to prevent sticking, and use a meat thermometer to check for doneness to avoid overcooking. Pair this dish with a simple salad or grilled vegetables for a complete and satisfying meal.
Honey Sriracha Grilled Chicken Leg Quarters
Honey Sriracha Grilled Chicken Leg Quarters is a delightful dish that perfectly balances sweet and spicy flavors, making it a favorite for summer barbecues or any time you want to enjoy a tasty grilled meal.
This recipe brings together the heat of sriracha with the sweetness of honey, creating a sticky, flavorful glaze that complements the juiciness of the chicken leg quarters. Whether you’re hosting a gathering or simply cooking for your family, this dish is certain to impress with its vibrant flavors and beautiful caramelization.
Perfect for serving 4-6 people, this recipe guarantees that each chicken leg quarter is infused with the savory marinade, resulting in tender, succulent meat with a crispy, golden-brown skin.
While grilling may seem intimidating to some, this recipe breaks down the process into simple, easy-to-follow steps, making it accessible to cooks of all skill levels. Gather your ingredients, fire up the grill, and get ready to enjoy this delicious treat.
Ingredients:
- 4-6 chicken leg quarters
- 1/2 cup honey
- 1/4 cup sriracha sauce
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, whisk together the honey, sriracha sauce, soy sauce, olive oil, apple cider vinegar, minced garlic, salt, pepper, smoked paprika, and onion powder. Confirm that the mixture is well combined to create a smooth marinade.
- Marinate the Chicken: Place the chicken leg quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, confirming each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, or overnight for best results, allowing the flavors to penetrate the meat.
- Preheat the Grill: Before grilling, preheat your grill to medium-high heat, around 375-400°F (190-200°C). This temperature will help achieve the perfect balance of crispy skin and juicy meat.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin-side down on the grill. Grill for about 10-12 minutes per side, brushing occasionally with the reserved marinade, until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, maximizing juiciness. Serve the chicken hot, garnished with fresh herbs if desired.
Extra Tips: When grilling, it’s crucial to monitor the chicken closely to prevent the sugar in the honey from burning. Adjust the heat as needed to maintain a consistent temperature and avoid flare-ups.
If you prefer less spice, reduce the amount of sriracha or adjust to taste. Additionally, pairing this dish with a revitalizing coleslaw or a simple green salad can provide a balanced meal that complements the bold flavors of the chicken.
