Easy Grilled Chicken Leg Quarters

These grilled chicken leg quarters are sublimely flavored with fennel and coriander to create an easy, economical and tasty chicken dinner with minimal effort.  Serve with an Italian salad for lunch or pair with grilled fennel and peaches for an effortless meal with family and friends.

Ahhh, summer, where the days are longer, and the evenings are spent outdoors.

It’s so easy to appreciate everything associated with this season.

The relaxed pace and warmer weather.

The anticipation of well-deserved vacations.

The abundance of farmer’s markets.

And best of all, backyard barbecues! 

With a minimal amount of prep time and about one hour of grilling time, from start to finish, you will be rewarded with the juiciest chicken quarters, the crispiest chicken skin and a perfect balance of sweet and savory. 

So let’s turn up the heat and light up that gas grill because we have some serious barbecuing to take care of, and it’s going to take the form of grilling chicken leg quarters.

What are chicken quarters?

Often considered the most flavorful part of the entire chicken, chicken quarters, also referred to as chicken leg quarters, include both the chicken thigh and drumstick. In the grocery store, they are sold with skin-on and bone-in.

Not only is it the most economical part of the chicken, but because it is composed entirely of dark meat, it is also the most flavorful.

Grilling this part of the chicken may take a little longer, but its properties make it especially well suited for this cooking technique resulting in juicy and moist meat. 

Instructions

Prepare the dry rub: Let’s start this recipe by crushing some spices together. More specifically, use a mortar and pestle to crush together 1 teaspoon of whole fennel seeds, ½ teaspoon of whole coriander seeds, and ¼ teaspoon of black peppercorns.

Prepare the chicken: You need 4 chicken leg quarters with a total weight of approximately 3.5 pounds or 1.6 kg. Use kitchen shears to remove any excess chicken skin or fat. Use paper towels to remove any excess moisture from the skin. Place the chicken in a large bowl and rub your chicken pieces with 2 tablespoons of olive oil.  Then cover your chicken with the spice mixture, both over and under the skin. Season with salt according to taste. 

Now that you’ve got the chicken ready set it aside at room temperature for about 20 minutes. 

Prep the barbecue: Turn on all the gas burners to high and heat the grill for 10-15 minutes. Keep the lid down. When ready to grill, brush the grill grates with oil or cooking spray; leave one of the burners on medium-high and turn the other burners on low.

Bbq the chicken: Place chicken on oiled grill grates with the skin side down over the hottest part of the grill. Close the lid, and let the meat cook for 2-4 minutes. Flip and grill the other side for another 2 minutes. Move the chicken skin side up to the cooler side of the grill, close the lid and cook undisturbed for 30-40 minutes longer. Grill until the internal temperature reaches 170°F (77°C) inserted in the thigh, not touching the bone. This is usually taken in the thickest part of the meat. An instant-read thermometer can also be used. 

Once properly grilled, transfer chicken on a large serving platter and cover loosely with aluminum foil. Allow it to rest for 5-10 minutes before serving. 

Garnish and serve:: Drizzle with 2 tablespoons of honey and lime juice (from ½ of a lime.) Garnish with fennel fronds, chives, lime zest and enjoy! 

Tips

• If you don’t have a mortar and pestle, no problem – you can always use your coffee/pepper grinder. A meat pounder also works, and as a last resort, there is always the rolling pin. Creativity in the kitchen is not only limited to the food in the recipes!
• Use bone-in, skin-on chicken leg quarters for a moist, juicy and flavorful chicken dinner.  
• Rubbing oil on your grill grates prevents the chicken from sticking to it.
• It is highly recommended to use a thermometer as it is the safest way to determine when the chicken is properly cooked. 
• For extra crispy skin, at the end of the grilling time, transfer to the hot side of the grill and cook for 1 additional minute per side.  Keep a close watch during this whole time to prevent excess charring.  
• Fresh parsley can also be used as a garnish. 

How to place seasoning under chicken skin?

To place the dry rub under the skin of the chicken, gently loosen the edge of the skin and separate it from the meat, forming a pocket. Spread the seasoning directly on the skin. Then, place the skin back in place to cover the seasoning. 

How long to grill chicken leg quarters?

Grilling cook time will vary based on the size of chicken pieces and the temperature of the grill. The best indicator for doneness is to grill until the internal temperature registers 170°F (77°C) when a meat thermometer is inserted in the thigh, not touching the bone. On average, it can take anywhere from 45-55 minutes when using medium heat (350°F/176°C). 

Can I grill other cuts of chicken?

Yes, this spice rub is great with any part of the chicken. Although you can obtain amazing results and grill all parts of a whole chicken, please note that grilling times will vary based on the cut and size of chicken pieces and the grill temperature. This is especially true if using boneless or skinless chicken. 

Can I bake them in the oven?

Yes! Baking chicken leg quarters in the oven is one of the easiest dishes to prepare and a great alternative if you do not have an outdoor grill or the weather is not cooperating. Season and place them on a rack inserted over a roasting pan. Make sure that none of the pieces overlap. Bake chicken uncovered for 45 to 55 minutes in a preheated oven set at 375°F (190°C) or until the internal temperature registers 170°F (77°C) when a meat thermometer is inserted in the thigh, not touching the bone. 

What to serve with barbecued chicken leg quarters

Why not take advantage of the hot grill and make some tasty sides. You can’t go wrong with grilled polenta or these grilled vegetables! Another great pairing is with grilled fennel and peaches. So easy and delicious, your friends and family are going to love it! 

Quick and easy chicken recipes we love

If you are looking for more chicken recipes, be sure to look at this gluten-free recipe for chicken spiedini, it makes a great appetizer or a main. If you like the combination of lemon and chicken, you will love these lemon thyme chicken breasts. Another family favorite are these sweet and sour baked chicken thighs -there are never any leftovers! 

Recipe inspiration

Growing up Italian meant that sliced raw fennel would always make an appearance at the end of a meal.

My nonna was a firm believer that it would help with digestion. Although I have yet to find a study confirming this, I do know that I love fennel.

I love it raw in salads, combined with potatoes, as a garnishing for pizza, roasted and of course, grilled. 

Note that roasted fennel is significantly sweeter for those who don’t care for the intense anise flavor of raw fennel. And with grilled fennel, well, you are just elevating the whole taste experience to an entirely different level!

When I first saw this recipe combining chicken with raw fennel and fennel seeds, I just knew I was going to love it!  

I made a couple of changes to the recipe, most notably using only chicken quarters and replacing the grilled apricots with grilled peaches.

Not only does my family prefer this flavor combination with the chicken, but I will almost always grill a few extra peaches and fill them with lightly sweetened whipped ricotta for a refreshing summer dessert. Sometimes I will also drizzle some balsamic glaze when I remember to make it. 

I hope you get a chance to try this amazing recipe. 

Have fun grilling and enjoy your summer!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

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Ciao for now,

Maria

★★★★★ If you have made this barbecued chicken, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on July 24, 2015, and republished on July 2, 2021, with updated content and photos.