Description
Succulent grilled chicken leg quarters bring Mediterranean flavors to summer dinner tables, promising juicy meat with crispy skin. Herb-infused marinades and perfect grill marks create an irresistible meal that will delight friends and family at any backyard gathering.
Ingredients
Scale
Protein:
- 4 chicken leg quarters (thigh & drumstick attached)
Dry Seasonings:
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano or thyme
Liquid and Additional Ingredients:
- 2 tablespoons olive oil
- ¼ cup (60 milliliters) olive oil
- ¼ cup (60 milliliters) lemon juice (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or Worcestershire sauce
- 1 teaspoon honey or brown sugar
Instructions
- Thoroughly blot chicken leg quarters with clean paper towels to remove excess moisture, ensuring optimal seasoning adherence and even cooking.
- Prepare marinade by whisking selected ingredients in a non-reactive mixing bowl, creating a flavor-enhancing liquid coating.
- Transfer chicken leg quarters into a resealable plastic bag, carefully pour marinade over the meat, and seal tightly to prevent leakage.
- Refrigerate marinating chicken for 1-4 hours, allowing herbs and spices to penetrate deeply into the meat, developing rich, complex flavors.
- When ready to grill, remove chicken from refrigerator and let it rest at room temperature for approximately 20 minutes to promote even cooking.
- If skipping marinade, generously brush chicken leg quarters with high-quality olive oil, ensuring complete and uniform coverage.
- Apply dry rub mixture evenly across all surfaces of the chicken, massaging the seasonings into the skin and meat for maximum flavor infusion.
- Preheat grill to medium-high heat, creating distinct temperature zones for direct and indirect cooking methods.
- Place chicken leg quarters on the grill, positioning them over indirect heat to prevent burning and promote gradual, thorough cooking.
- Grill chicken, rotating occasionally, until internal temperature reaches 165°F and skin develops a crispy, golden-brown exterior.
Notes
- Moisture removal is key to achieving a crispy, golden-brown skin that seals in juicy flavors and promotes better caramelization during grilling.
- Marinating provides an opportunity to infuse deep, complex flavors into the chicken, with recommended times ranging from 30 minutes to 4 hours for optimal taste absorption without breaking down meat texture.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F at the thickest part, guaranteeing safe consumption while maintaining succulent, tender meat.
- For alternative dietary needs, swap traditional marinades with yogurt-based or herb-infused options that cater to different taste preferences and dietary restrictions like gluten-free or low-sodium diets.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 120 mg