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Tender BBQ Chicken Quarters Recipe Easy Crispy Skin Flavorful Grilled Chicken

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This recipe delivers tender, juicy chicken quarters with perfectly crispy skin using a simple dry brine and grilling technique. It’s easy, flavorful, and perfect for backyard cookouts or weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken leg quarters (about 2.5 to 3 pounds / 1.1 to 1.4 kg)
  • 1 tablespoon kosher salt or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon smoked paprika
  • ½ cup (120 ml) BBQ sauce (e.g., Sweet Baby Ray’s or your favorite)
  • 1 tablespoon (15 ml) olive oil
  • Pinch of cayenne pepper (optional)
  • Optional: almond flour for sprinkling on skin before grilling
  • Optional: fresh herbs like thyme or rosemary for grilling aroma

Instructions

  1. Pat the chicken quarters dry with paper towels to remove excess moisture.
  2. Rub olive oil all over the skin and meat to help the seasoning stick.
  3. Sprinkle kosher salt evenly over all sides, followed by black pepper, garlic powder, and smoked paprika.
  4. Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered for at least 30 minutes, ideally up to 2 hours to dry brine.
  5. Preheat your grill for indirect heat, aiming for about 350°F (175°C). For charcoal, push coals to one side; for gas, turn on one burner and leave the other off.
  6. Place the chicken skin-side down on the cooler side of the grill (indirect heat). Close the lid and cook for 20-25 minutes, turning once halfway through.
  7. Move the chicken over to the hotter side of the grill. Brush the skin with BBQ sauce, then grill for 2-3 minutes per side, flipping carefully to avoid tearing the skin.
  8. Watch for the sauce to caramelize but not burn; if it starts charring too fast, move back to indirect heat.
  9. Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C).
  10. Remove from the grill and let rest for 5-10 minutes before serving.

Notes

Dry brining the chicken uncovered in the fridge for at least 30 minutes up to 2 hours is key to achieving crispy skin. Apply BBQ sauce only in the last 5-7 minutes of grilling to prevent burning. Use tongs to turn chicken to avoid piercing the skin and losing juices. Let the chicken rest after grilling to keep it juicy. If no grill is available, roast at 425°F (220°C) on a wire rack for 35-40 minutes and broil briefly to crisp skin.

Nutrition

Keywords: BBQ chicken quarters, grilled chicken, crispy chicken skin, dry brine chicken, backyard barbecue, easy chicken recipe, summer grilling

Find it online: https://lucastable.com/tender-bbq-chicken-quarters-recipe-easy-crispy-skin-flavorful-grilled-chicken/