The sounds and smells of grilling are synonymous with summer months, though there are plenty of people who grill year-round. For many individuals, everything tastes better when cooked on the grill. Chicken leg quarters are a popular cut of chicken to grill because they do not dry out as quickly as chicken breasts can. They are also healthy, boasting a high volume of protein, niacin, potassium, selenium, folate and vitamin A. Chicken leg quarters have more fat than chicken breasts though and require a longer cooking time.
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Allow your chicken leg quarters to come to room temperature before putting them on the grill. If the chicken is frozen, thaw completely and bring to room temperature. Putting cold meat on a hot grill will cause the meat to contract and become tough.
Coat the grill grates with oil or a nonstick cooking spray so your chicken will not stick to the grill.
Preheat the gas grill with all burners on medium heat.
Prepare the chicken leg quarters with your favorite seasonings or marinade.
Place the chicken on the grill directly over the flames using tongs and close the lid for even cooking.
Cook the chicken leg quarters on each side for about 22 minutes, for a total cooking time of 45 minutes. Keep a close eye on the chicken for even cooking but try not to turn the chicken over too many times; once or twice is enough.
Use a meat thermometer to check when the chicken leg quarters are done. The internal temperature should reach 180 degrees Fahrenheit.
Let the chicken rest after taking it off the grill for five to 10 minutes, so the juice can redistribute.