How Long to Grill Chicken Leg Quarters on a Gas Grill
Grilling chicken leg quarters on a gas grill is a fantastic way to enjoy juicy flavorful meat with that perfect smoky char. But knowing exactly how long to grill them can make all the difference between tender and dry. You want to nail the timing so your chicken is cooked through yet still moist and delicious.
Whether you’re a weekend griller or hosting a backyard barbecue, understanding the ideal grilling time helps you serve up mouthwatering chicken every time. With a few simple tips and timing guidelines, you’ll gain confidence to grill leg quarters like a pro on your gas grill. Let’s dive into the best practices to get those chicken leg quarters perfectly cooked and bursting with flavor.
Understanding Chicken Leg Quarters
Chicken leg quarters combine both the drumstick and thigh, offering rich flavor and moist texture. Knowing their anatomy and size helps you grill them properly to avoid undercooking or drying out the meat.
Anatomy and Size Considerations
Chicken leg quarters include the drumstick and thigh connected by a portion of the back, typically weighing 8 to 12 ounces each. You’ll notice the thigh has darker meat, which stays tender during grilling, while the drumstick contains denser muscle requiring slightly longer cooking. Size variations affect grilling time, so always check the weight and thickness before grilling. Larger quarters take more time; smaller ones cook faster.
Importance of Even Cooking
Grilling chicken leg quarters evenly prevents raw spots and ensures juicy results. You’ll need indirect heat to cook through the thicker thigh and direct heat for crisp skin. Rotating the quarters every 5 to 7 minutes promotes uniform cooking. Using a meat thermometer lets you monitor the internal temperature, which should reach 165°F in the thickest part to ensure food safety. Avoid pressing or flattening to keep juices inside.
Preparing Chicken Leg Quarters for Grilling
Preparing chicken leg quarters properly sets the foundation for juicy, flavorful results. Focus on marinating, seasoning, and preheating your gas grill to achieve even cooking and the ideal texture.
Marinating and Seasoning Tips
Apply a marinade or dry rub 30 minutes to 2 hours before grilling to enhance flavor and tenderness. Use ingredients like olive oil, lemon juice, garlic, paprika, salt, and pepper for balanced seasoning. Pat the chicken dry before seasoning if it’s wet to ensure the spices adhere well. Avoid heavy sugar-based marinades unless you monitor constant heat to prevent burning during grilling.
Preheating the Gas Grill
Preheat your gas grill to medium heat, targeting 350°F to 375°F before placing the chicken. Allow 10 to 15 minutes for the grill to reach this temperature. Set up zones for direct and indirect heat to manage cooking times and prevent flare-ups. Preheating ensures even cooking by stabilizing the grill’s temperature when you add the chicken leg quarters.
How Long to Grill Chicken Leg Quarters on Gas Grill
Grilling chicken leg quarters requires precise timing to balance thorough cooking and juicy texture. Grasping the differences between heat methods and weight affects grilling duration.
Direct vs Indirect Heat Methods
Use direct heat for 5 to 7 minutes per side to sear and crisp the skin. Shift to indirect heat afterward, cooking covered for 25 to 35 minutes, preventing burning while allowing even heat penetration. This method reduces flare-ups and keeps the meat moist.
Timing Guidelines by Weight and Thickness
Grill chicken leg quarters weighing 8 to 10 ounces for 30 to 35 minutes total. For thicker quarters close to 12 ounces, extend grilling time to 40 minutes. Rotate the quarters every 5 to 7 minutes to promote even cooking and avoid raw spots.
| Weight (oz) | Total Grill Time (minutes) | Rotation Interval (minutes) |
|---|---|---|
| 8 – 10 | 30 – 35 | 5 – 7 |
| 11 – 12 | 35 – 40 | 5 – 7 |
Using a Meat Thermometer for Accuracy
Insert a meat thermometer into the thickest part of the thigh without touching bone. Remove chicken once it reaches an internal temperature of 165°F. Temperatures below 165°F risk undercooking, while higher temperatures may dry the meat. Using a thermometer ensures safety and ideal juiciness.
Tips for Perfectly Grilled Chicken Leg Quarters
Perfecting grilled chicken leg quarters involves controlling heat, timing, and resting. These tips help you achieve tender, juicy meat with crisp skin.
Managing Flare-Ups
Control flare-ups by maintaining a clean grill and trimming excess fat from the chicken. You can reduce fat drippings by using indirect heat zones, moving the chicken away from flames if flare-ups occur. Keep a spray bottle with water nearby for quick flare-up control without chilling the grill. Avoid pressing down on the chicken to keep juices locked in and prevent excess fat from dripping.
Resting the Chicken After Grilling
Rest chicken leg quarters for 5 to 10 minutes after grilling. This allows the juices to redistribute evenly, resulting in moist, flavorful meat. Tent the chicken loosely with foil to retain warmth while preventing steam that could soften the crispy skin. Slice and serve only after resting to maximize juiciness.
Conclusion
Grilling chicken leg quarters on a gas grill is all about balancing heat and time to get that perfect crispy skin and juicy meat. With the right approach, you’ll avoid undercooking or drying out your chicken. Using a meat thermometer and managing your grill zones will give you confidence every time you fire it up.
Remember to let your chicken rest before serving to lock in those flavorful juices. Once you master these steps, grilling leg quarters becomes a straightforward process that delivers delicious results for any meal. Your next backyard cookout will thank you.