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GET IT NOWMy Trick To Juicy Grilled Chicken Quarters With Crispy, Caramelized Skin
My baked chicken leg quarters have been one of the most popular chicken dinners here on Wholesome Yum for years, and honestly, I can’t believe it’s taken me this long to make a grilled version. I’ve been tweaking this marinade, grill timing, and final crisping step for these grilled chicken quarters since the start of the year (because, Florida!), and am happy to say they’re finally how I want them.
You get the same juicy dark meat and crispy skin I love from my original, but with smoky grill flavor and a sweet-tangy honey mustard marinade that feels extra summery. Here’s why this grilled chicken leg quarters recipe works so well:
- Flavorful honey mustard marinade – This isn’t just another grilled chicken recipe with barbecue sauce or plain seasoning. My simple marinade is garlicky, sweet, and tangy all at once, and it caramelizes beautifully on the grill.
- Crispy, caramelized skin – I love a good dry-and-crisp skin, but here we’re leaning crisp and caramelized instead, because the glaze is sweet. Grilled chicken quarters do best with two-zone heat — meaning I start with indirect heat, then crisp the skin over direct heat at the end — but it’s especially important with a sweet marinade like this.
- Juicy, tender dark meat – Chicken leg quarters are one of the most forgiving cuts, because they just keep getting juicier with time and are so hard to dry out! I like to take them to 175-180 degrees F, so the meat turns extra tender instead of just “done.”
- Easy, affordable summer dinner – Chicken leg quarters are budget-friendly, satisfying, and mostly hands-off once they’re on the grill. I usually use the time to prep a salad or easy side dishes while the grill does the work.
Whether it’s a cookout or simply a warm summer dinner, these are the kind of juicy, sweet-and-savory, and oh-so-crispy grilled chicken quarters that make a simple cut of chicken feel special. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken leg quarters recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken Leg Quarters – I developed this recipe specifically for skin-on, bone-in chicken leg quarters, which are a large cut that includes the thigh, drumstick, and sometimes a portion of the back. You may see them labeled chicken quarters or chicken hindquarters at the store. While you can certainly use the same marinade for grilled chicken drumsticks or grilled chicken thighs, the timing is different, so those recipes are best to cook them perfectly.
- Dijon Mustard – Unlike most of my marinades and others I’ve seen, the base of this one is Dijon mustard rather than oil… and it does so much. It emulsifies the marinade, packs in tangy flavor, and helps tenderize the chicken all at once. You can substitute whole grain mustard if you like, but I don’t recommend yellow mustard here because it’s too sharp.
- Wholesome Yum Zero Sugar Honey – Feel free to use any honey you love, but this one is my favorite. It’s natural, with flavor from real honey, without the sugar. And it not only adds sweetness to contrast the Dijon, it also helps with browning and caramelizes beautifully.
- Olive Oil – For flavor, moisture, and to help emulsify the marinade. Avocado oil works, too.
- Apple Cider Vinegar – Just a little brightens up the whole marinade. If you don’t have it, lemon juice or another mild vinegar works fine.
- Garlic – I prefer fresh garlic cloves, but a tablespoon of the jarred stuff is okay. Just try to scrape off any pieces on the skin before grilling, as they’ll burn easily. You can also swap in 3/4 teaspoon of garlic powder to avoid the burning concern altogether.
- Sea Salt & Black Pepper – I kept the seasonings simple and went light on the salt here, because Dijon mustard is already salty and punchy. Feel free to add a dash of smoked paprika or onion powder for extra flavor, or cayenne for a spicy kick.
How To Cook Chicken Quarters On The Grill
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Pat the chicken quarters dry with paper towels first. This might seem like a tiny thing, but it helps the marinade stay on better and the skin brown better later.
- Make the marinade. In a small bowl, whisk together the Dijon mustard, honey, olive oil, vinegar, garlic, salt, and pepper until smooth.
- Marinate the chicken. Arrange the chicken leg quarters in a large baking dish and brush the honey mustard marinade all over both sides. I like using a brush like this instead of just pouring it on, so every piece gets coated evenly without too much extra marinade pooling underneath. Let the chicken marinate for about an hour, or refrigerate for longer if you’re prepping ahead.
- Prep the grill. Clean and oil the grill grates before preheating, because chicken skin can stick — especially with this sweet marinade. Set up the grill for two-zone heat, with one side on and one side off.
- Grill over indirect heat. Shake off any excess marinade, then place the chicken quarters on the cooler side of the grill, skin side up. Close the lid and let them cook slowly, flipping halfway through. See my timing tips below.
- Crisp the skin. Move the chicken over direct heat at the end, skin side down first, and grill until the skin is crisp and caramelized. I watch it closely for this part — the honey mustard glaze can go from golden to too dark really fast!
How Long To Grill Chicken Leg Quarters
Grilled chicken leg quarters usually take 40-60 minutes over indirect heat, flipping halfway through, and I move them to direct heat for 2-4 minutes per side at the end to crisp the skin.
For a gas grill, this means you turn on the burners on one side of your grill, and place the chicken on the other side, where the burners are off. For a charcoal grill, just push the coals to one side and place the chicken on the cooler side.
I cook chicken quarters almost entirely in this indirect heat area, because this allows them to cook more slowly without burning the skin or glaze. Move them over to direct heat only to get that charred outside and crisp skin.
For the juiciest chicken, the most important thing I watch is the internal temperature. While chicken is safe to eat at 165 degrees F, I don’t recommend stopping there for this cut. Since chicken leg quarters are dark meat, they get much more juicy and tender if you let them reach 175-180 degrees F.
I like to use this wireless probe thermometer while the chicken cooks over indirect heat, because there’s no wire to wrangle and it beeps when it reaches the right temperature. Move on to the crisping step over direct heat once it hits 170 degrees F — it’ll go up to 175-180 by the time the skin is crisp!
If you don’t have a probe, though, a regular instant-read thermometer like this works fine. Just check the thickest part of the thigh, without touching the bone.
My Recipe Tips
- Trim extra loose skin or fat. Chicken leg quarters often have flaps of loose skin or large fat pockets. A little is fine, but I trim any excess to help reduce flare-ups and keep the skin from turning rubbery.
- Feel free to marinate longer if you have time. These grilled chicken quarters still turn out flavorful with a short marinade of just 30-60 minutes, but if I’m planning ahead, I refrigerate it for several hours or overnight for even juicier results. Up to 24 hours is great! Just let it sit out briefly before grilling so it’s not ice-cold going onto the grill.
- If you want extra glaze for brushing near the end, set some aside before adding it to the chicken. (Don’t reuse marinade that touched raw chicken.) I usually don’t bother leaving extra, because the coating on the chicken itself gives plenty of flavor.
- Place thicker pieces closer to the heat. If some leg quarters are much larger than others, I put the larger ones closer to the lit burners/coals, still on the indirect side. This helps them all finish closer to the same time.
- Don’t force the flip if the chicken sticks. Skin usually releases more easily once it has browned, so if it feels stuck, just give it another minute. If it still sticks, I also find it helps to use the flat turner from my grilling set (instead of tongs) to flip, so I can slide under the skin without tearing it.
- Keep the lid closed as much as possible. Opening the grill too often makes the temperature drop. This slows down cooking, but more importantly, the heat has to surround the chicken to cook through inside.
- Watch for flare-ups. If marinade drips into the flames, move the chicken back to the cooler side until they calm down. I don’t usually find this to be an issue because most of the time grilling chicken quarters is spent on the indirect heat side, not directly over the flame, and by the end most of the marinade has either absorbed or caramelized.
- If the skin gets dark but not crispy, turn down the heat. It might need more time to render the extra fat.
- Let the chicken rest skin side up before serving. This helps the juices settle, so your grilled chicken leg quarters taste more juicy. And I always let them rest skin side up, because this helps the skin stay crisp.
Grilled Chicken Quarters
My grilled chicken leg quarters have juicy meat, crispy skin, and the best honey Dijon marinade for easy summer grilling.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the chicken quarters dry with paper towels.
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In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, and pepper.
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Place the chicken quarters in a single layer in a large baking dish. Brush both sides with the marinade.
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Let the chicken marinate for 30-60 minutes at room temperature. If you have more time, you can cover with plastic wrap and refrigerate for up to 24 hours, but set out at room temp for 30-60 minutes before cooking.
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Meanwhile, clean the grates of your grill with an oiled paper towel before cooking/preheating. Preheat the grill to medium-high for at least 10 minutes, but leave half of the burners off.
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Place the chicken quarters on the grill, skin side up, over indirect heat. (Do not place over a burner that’s on). Close the grill and cook for 25 minutes. Flip and cook for another 15-35 minutes, until the chicken reaches an internal temperature of 170 degrees F (77 degrees C). (The safe internal temperature for chicken is 165 degrees F (74 degrees C), but letting them reach 170 degrees F (77 degrees F) will result in more juicy grilled chicken legs.)
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Move the grilled chicken quarters to the direct-heat side of the grill, skin-side down first. Grill for 2-4 minutes per side, until the skin is crispy and the outside is golden on both sides. The internal temperature should reach 175-180 degrees F in the thickest part of the thigh.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 grilled chicken leg quarter
- Tips: Check out my recipe tips above for all my best tricks for marinating the chicken, setting up the grill, and getting juicy chicken with crispy skin every time.
- Storage: I store leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: You can make the marinade and let the chicken leg quarters marinate for up to 24 hours ahead, making grilling day even easier.
- Reheat: I like to warm these up in the oven at 350 degrees F until heated through to keep the skin as crispy as possible. The microwave works too, just know the skin will soften.
- Freeze: Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Note on nutrition info: It’s calculated based on 1/3 of the marinade, since much of it is discarded after marinating the chicken.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Grilled Chicken Quarters
Serving Ideas
These grilled chicken leg quarters have a sweet-tangy honey mustard flavor that feels like the center of the meal, so I like to pair them with simple sides that are fresh, crisp, or a little creamy:
- Easy grilled dinner – Since the grill is already hot, add a veggie side like my grilled zucchini, grilled asparagus, or Mexican street corn. They cook quickly while the chicken rests, and you don’t have to turn on anything else.
- Something fresh and light – A crisp salad balances the smoky chicken and caramelized skin. I usually go for cucumber tomato salad, Greek salad, or avocado corn salad for extra summery vibes.
- Cookout plate – Add a creamy, crunchy side like coleslaw or cauliflower potato salad. I love that these are make-ahead options, too.
- Heartier meal – Potatoes are always a good idea with grilled chicken quarters. Try my Greek lemon potatoes, oven roasted potatoes, or air fryer potatoes for something crispy and satisfying.
More Grilled Chicken Recipes
If you liked these grilled chicken quarters, try one of my other easy grilling recipes next:
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