Cooking chicken quarters on the barbecue is a delicious way to add flavor and tenderness to this affordable cut of meat. But knowing exactly how long to grill chicken quarters can help ensure the meat is cooked through without drying out. This comprehensive guide covers everything you need to know about achieving perfectly barbecued chicken quarters, from preparation tips to timing guidelines.
An Introduction to Chicken Quarters
Chicken quarters, also known as leg quarters, refer to the leg and thigh portions of a chicken. They contain two of the bird’s four major sections – the drumstick, thigh, side muscles and a portion of the back.
Chicken quarters offer an excellent value cut of meat. Since dark meat has more fat, the leg and thigh quarters have a richer flavor and stay moist during cooking. The skin helps keep the meat tender and adds crispiness.
Compared to chicken breasts, the leg and thigh quarters require longer cooking times. But the extra time yields more succulent, juicy meat that pulls right off the bone. Barbecuing and grilling are ideal cooking methods forchicken quarters, allowing the smoke and spices to penetrate while the fat bastes the meat.
Preparing Chicken Quarters for Grilling
Proper preparation is the first step to perfectly cooked chicken quarters. Here are some tips:
- Choose quality chicken quarters – Pick quarters without tears or holes in the skin and with the skin attached. Avoid pre-seasoned or injected chicken. Opt for air-chilled quarters for maximum juiciness.
- Trim excess fat/skin – While the skin helps keep the meat moist, trimming large fatty pockets and excess skin helps prevent flare ups on the grill. Leave at least 1⁄4 inch of skin intact.
- Season well – For the best flavor, season the quarters at least 30 minutes before grilling. Try dry rubs, marinades or brines. Get the seasoning under and on the skin.
- Allow meat to come to room temp – Letting quarters sit out for 20-30 minutes before grilling helps them cook more evenly and prevents drying out.
- Use indirect heat – Cooking over indirect heat ensures the meat cooks through without burning the outside. Place quarters to the cooler side of a 2-zone fire.
How Long to Grill Bone-In Chicken Quarters
Grilling times can vary based on the size of the chicken quarters, temperature of the grill and desired doneness. Use these guidelines for properly smoked quarters:
- 20-30 minutes indirect heat – After searing the outsides over direct heat, move the quarters skin-side up to the indirect part of the grill. Cover and cook for 20-30 minutes until 165°F internal temperature.
- 15 minutes direct heat per side – Cook smaller quarters for 7-8 minutes skin-side down then flip and cook 7-8 minutes until done. Use tongs to flip and avoid poking holes in the skin.
- 5-10 minutes finish direct – After indirect cooking, move quarters directly over the heat for a final 5-10 minutes to crisp the skin and caramelize the outside.
- 40-60 minutes for whole chicken – Double the cooking time for a whole 3-4 pound chicken. Cook indirect for 30-45 minutes then move over direct heat to finish.
- Add 5 minutes if bone-in and skin-on – The bone and skin help insulate the meat, requiring a little extra time to reach safe internal temperature.
How to Tell When Chicken Quarters Are Done
Here are three easy ways to test for doneness when barbecuing chicken quarters:
- Use a meat thermometer – Insert an instant-read thermometer into the thickest part of the thigh without touching bone. It should register 165°F when done.
- Cut into the meat – Slice into a thigh down to the bone. The meat near the bone should be white, not pink. Juices should run clear.
- Check for movement – Try rotating a leg quarter. It should turn easily without resistance when fully cooked.
The thigh meat should appear moist with some gentle pull when fully cooked. Avoid overcooking as this can cause the quarters to dry out. Remember the meat will continue cooking slightly once removed from the grill.
Tips for Perfectly Grilled Chicken Quarters Every Time
Follow these handy tips for flawlessly barbecued chicken quarters:
- Maintain an even, medium heat of around 350-450°F on your grill.
- Sear the skin over direct heat first for color and flavor.
- Use tongs and grill-safe meat thermometer to avoid poking holes.
- Cook to 165°F internal temperature for food safety.
- Allow quarters to rest 5-10 minutes before serving.
- Add sauce during the last few minutes to avoid burning.
- Clean grill grates and oil them well before cooking for best searing.
- Resist the urge to flip quarters too frequently, just once is enough.
- Brine quarters for added moisture and flavor penetration.
Common Questions About BBQ Chicken Quarters
How do you keep chicken quarters moist when grilling?
- Brining quarters for 30-60 minutes before grilling helps them retain moisture. Avoid overcooking and finish over higher heat for crispy skin. Basting with sauce or oil also helps keep the meat juicy.
What kind of wood is best for smoking chicken quarters?
- Fruit woods like apple, cherry and pecan give a slightly sweet, mild smoke flavor. Hickory and mesquite provide a stronger, wood-heavy taste.
Can you grill chicken quarters from frozen?
- It’s best to thaw quarters in the refrigerator before grilling. If in a pinch, cook frozen quarters over indirect heat for almost double the time until the internal temperature reaches 165°F.
Should chicken quarters be grilled skin side up or down?
- Sear the skin directly over heat first. Then cook skin side up over indirect heat to allow the fat to baste the meat. Finish skin side down to crisp it up.
What is the best temperature to grill chicken quarters?
- Maintain your grill at medium heat, between 350-450°F, to ensure the outside doesn’t burn while the inside cooks through. Use an instant read thermometer for the most accurate doneness.
Conclusion
When barbecuing chicken quarters, allowing enough time for the meat to cook through without over drying is the key to juicy, flavorful results. Prepare the quarters properly and use indirect heat on the grill along with a meat thermometer to determine doneness based on safe internal temperatures rather than just time. Mastering the ideal heat levels and methods for flipping and basting will result in finger-licking chicken quarters with crispy skin and tender meat infused with delicious smoke and charcoal flavors.