Are you one of many people who don’t know how to cook chicken on a charcoal grill? Don’t feel bad—you’re not the only one.
We act like grilled chicken is easy, and its popularity would certainly make you think so, but the fact is that no one actually takes you out back and shows you exactly how it all works.
Ive been a chef for over a decade and grilling chicken is problematic and confusing due to the many variables involved.
How much charcoal should you be using? How long should you wait before the charcoal is ready?
Not only that, but the different cuts of chicken need different amounts of time to cook, and there aren’t any visual cues that let you know when they’re done.
Charcoal grilling is special because the intensity of flavor goes beyond what a gas grill can do.
It’s smoky, fire-kissed food that’s delicious on a primal level and this guide will answer all the questions you may have on how to master grilled chicken.
Chicken leg quarters are a summertime grilling staple. People love them because they taste great and are juicy, but it can be hard to get the cook time just right, especially if you use a charcoal grill. If you undercook them, you’ll end up with raw chicken. Go too long and you’ll have dried out meat. How long does it really take to grill chicken leg quarters over charcoal?
Understanding Chicken Leg Quarters
Before we dive into grill times, it helps to understand what exactly chicken leg quarters are. A leg quarter contains both the thigh and drumstick portions. This gives you ample meat with bone-in for added moisture and flavor. Leg quarters typically weigh around 1.5 to 2 pounds each.
The skin and bone prevent the meat from drying out quickly. And the fat bastes the meat from the inside, keeping it juicy as it cooks. The leg and thigh also contain more connective tissue than chicken breasts. This melts into gelatin when cooked, giving leg quarters a richer taste.
Factors That Affect Cook Time
Several factors impact how long it takes to grill chicken leg quarters
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Quarters that are thicker take longer to cook than quarters that are thinner. Try to pick quarters that are about the same size so they all cook at the same time.
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Bone vs Boneless – Bone-in leg quarters require more time than boneless The bones help retain moisture but are denser than meat and take longer to heat through,
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Charcoal Grill Temperature – Higher heat cooks chicken faster than low heat. But too high can burn the outside before the inside cooks.
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Direct vs. Indirect Heat – Chicken cooked directly over the coals cooks quicker than using indirect heat. But indirect heat distributes heat more evenly.
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Quantity – Grilling multiple leg quarters lengthens the cook time compared to just a few pieces.
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Marinade – Acidic marinades like lemon juice can slightly extend the cooking time.
Recommended Grill Time
Taking these factors into account, a general guideline for grilling chicken leg quarters is:
- 30-40 minutes at a medium heat around 350-375°F.
Aim for leg quarters that are roughly the same size and weight. Let’s break the timing down further:
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20-25 minutes using indirect heat to cook through without burning.
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10-15 minutes with direct heat to crisp and brown the skin.
Always use a meat thermometer to confirm the internal temperature reaches 165°F at the thickest part. If you don’t have one, pierce the meat near the bone and check that the juices run clear.
Grilling Prep and Techniques
Proper preparation and grilling techniques ensure tender, juicy leg quarters:
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Marinate for 2-24 hours in buttermilk, yogurt, citrus, or soy sauce-based marinades.
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Pat dry before grilling for optimal browning.
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Use indirect heat first, then direct heat. This prevents burning.
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Flip once halfway through for even cooking. Don’t flip repeatedly.
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Baste with sauce or melted butter during the last 10 minutes.
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Let rest for 5-10 minutes before serving. This allows juices to redistribute.
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Use a thermometer to check for 165°F doneness temperature.
Charcoal Grill Setup
Your charcoal grill setup affects cook time and results:
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Use a two-zone fire with coals banked to one side. This provides both direct and indirect heat.
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Allow coals to burn until covered in gray ash before grilling. This takes about 10-15 minutes.
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Put the coals in a mound shape on one side of the grill. Leave the other side empty.
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Preheat your grill to medium heat, around 350-375°F. Use a grill thermometer to monitor temperature.
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Place chicken on the indirect side first, then move to direct heat. Keep the grill’s lid open.
Common Problems and Solutions
Here are some troubleshooting tips for common issues when grilling chicken leg quarters:
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Undercooked – Increase cook time, use higher heat, and always check internal temperature.
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Overcooked or dry – Don’t cook for too long, keep a close eye on temperature, and baste to add moisture.
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Burned exterior – Use indirect heat and moderate temperature. Move chicken if flames flare up.
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Uneven cooking – Arrange coals evenly and flip chicken halfway through. Baste to prevent dry spots.
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Stuck to grill – Make sure grates are clean and chicken is dry before grilling. Use tongs instead of piercing with a fork.
Serving Suggestions
Smoky grilled chicken leg quarters pair perfectly with classic summertime sides:
- Fresh corn on the cob
- Coleslaw or potato salad
- Macaroni and cheese
- Baked beans
- Buttery dinner rolls
Offer your favorite bbq sauce on the side. A squeeze of lemon juice right before serving also makes the taste bright and fresh.
Get Grilling and Enjoy
Now you’re ready to masterfully grill juicy, flavorful chicken leg quarters on your charcoal grill. Aim for 30-40 minutes total, using indirect then direct heat. Check temperature and baste during cooking. With the right prep and techniques, you’ll have perfectly cooked chicken ready to serve a hungry crowd. Fire up the grill, grab some cold drinks, and enjoy your backyard barbecue.
Expert tips for preparing your grill for grilling:
● Consider wood chips: If you want to use wood chips as you’re grilling, you’ll need to prepare them. For best results, soak the wood chips in water for about 30 minutes before starting the charcoal. That will help them to smoke more. Add your wood chips to charcoal when the charcoals are ashy and ready to go.
● Preheat the grill: Never put your chicken on a cold or warm grill. Preheat your grill for at least 15 minutes before putting any chicken on it.
● Use a charcoal chimney: If you’ve never invested in a charcoal chimney, you may want to. A charcoal chimney makes it easier to get your coals started without the use of lighter fluid. The coals get going in the chimney, and once they’re good and hot you pour them into the bottom of your grill. And just like that, you’re almost ready to grill. If you don’t have a charcoal chimney, heat your coals the old-fashion way; it’ll still get hot.
Scrub the grill with a grill brush. This is important because you don’t want the flavor or old bits of meat from another type to get on your chicken.
● Create temperature zones: You may not need all of your chicken to grill at the same temperature for the duration of the cooking, so temperature zones can help with that. Put coals on one or both sides of the grill for direct heat and leave space on the other side or in the middle for indirect heat. This will make different heat zones. Now, you can move your chicken around as you need to so that it cooks evenly and does not burn too much on the outside before it’s cooked on the inside.
Indirect grilling is useful when the chicken is already seared well. We move to an area without hot coals, place the lid on the grill, and essentially roast or bake the chicken like in an oven.
Here are some good marinade options that you likely already have:
- Bottled Italian or vinaigrette dressings. (This is really my favorite way to get rid of salad dressing bottles that are almost empty.) ).
- Rosemary, thyme, sage, chervil, green onion, basil, and cilantro are all fresh herbs that you can use.
- Lime or Lemon Juice, Pineapple Juice
- 3 Tablespoons oil to bring it all together
When you know your grill is ready, you can place your chicken on the grill but first, it’s a good idea to apply a coat of oil to the grill grates. This will help keep your chicken from sticking. (By the way, this is a good practice with anything you want to grill. ).
With tongs, pick up a ball of paper towel that has been coated in a high smoke point oil (not olive oil, but avocado, coconut, or canola oil will work). Wipe the grill grates with the oil.
Note: You can also marinate your chicken before grilling for amazing flavor and interest. (Here is our favorite recipe for fajita marinade that makes the best chicken.) This step may not be necessary if the chicken has been marinated in an oil-based marinade, or if the chicken recipe consists of a dry rub held on by a coat of oil.
It doesnt hurt to grease the grill grates anyway. The cooking grate will never stick to the chicken if both are well oiled.
How to cook Chicken Leg Quarters on the Weber Kettle ~ BBQ Chicken
FAQ
How do you cook chicken leg quarters on a charcoal grill?
To cook chicken leg quarters on a Weber charcoal grill, heat the grill up and put the chicken on it skin-side down. Cook for about 15 minutes, then flip it over and cook for another 15 to 25 minutes, or until the internal temperature reaches 165°F. How to Grill Chicken Legs and Thighs on Charcoal Grill?.
What temperature should chicken leg quarters be grilled at?
The ideal grilling temperature for chicken leg quarters is around 375-400°F (190-205°C). This temperature range allows the chicken to cook through evenly without burning on the outside. How long does it take to grill chicken leg quarters on a charcoal grill? It usually takes about 45-60 minutes to grill chicken leg quarters on a charcoal grill.
How long do you cook chicken legs on a charcoal grill?
Place the chicken quarters directly over the hot charcoal skin side up and grill for about 5 minutes without closing the lid. Monitor the chicken legs constantly to avoid burning them and move them over to indirect heat if necessary.
How do you cook chicken thighs on a charcoal grill?
To grill chicken legs and thighs on a charcoal grill, season them, preheat your grill to medium heat, place them on the grill skin-side down for 10-15 minutes, then flip and grill for another 10-20 minutes until they reach an internal temperature of 165°F.
How long to cook chicken leg quarters?
Cooking chicken leg quarters requires attention to time to ensure they’re juicy and fully cooked. Follow these guidelines for the best results. Grill chicken leg quarters over medium heat for 30 to 40 minutes. Flip them halfway through for even cooking. Check the internal temperature with a meat thermometer; aim for at least 165°F (74°C).
How long does it take to grill chicken quarters?
It takes about 45 to 60 minutes to grill chicken quarters so that they are properly cooked inside. The exact time depends on the size of the chicken legs and how hot your grill is. However, you don`t want to make the grill too hot because the skin will burn before the meat is done.
How long to cook chicken quarters on a charcoal grill?
It will take about 45 to 60 minutes to cook chicken leg quarters on a charcoal grill. The first 10 to 15 minutes should be over direct heat to sear, and the rest of the time should be over indirect heat to cook through.
Do you leave the lid open or closed on a charcoal grill for chicken?
When grilling chicken drumsticks, it’s generally best to grill them with the lid closed. This helps to maintain a consistent temperature and allows the heat to circulate around the chicken, cooking it more evenly and thoroughly.
How often should you flip chicken on a charcoal grill?
Starting with the chicken skin side up, cover and grill, flipping the chicken every 5 minutes, until cooked through and an instant-read thermometer in the thickest part of the meat not touching bone registers at least 165oF, 15 to 17 minutes more.
Is it better to grill chicken at 350 or 400?