These Traeger Grilled Chicken Leg Quarters are simple to make and have a big bold seasoning mix and crispy skin. Plus, these are super economical! One of the least expensive cuts of chicken and the meat is dark and delicious.
Chicken Leg Quarters
It’s time to start thinking about warmer weather and all that goes hand in hand with it. GRILLING!!!!!
I am so ready for this, I sometimes just HAVE got to grill something to fool myself into believing that nicer weather is just around the corner, and my Traeger Grilled Chicken Leg Quarters fills that bill, perfectly!
Using a combination of Spiceology Togarashi and Korean Barbecue, this recipe for easy grilled chicken leg quarters is DELISH!
These are grilled on my Traeger wood-pellet grill at 400 degrees, and it comes out with perfectly crispy skin and tender, juicy meat.
How long does it take to grill chicken leg quarters?
It depends! Always cook to temp and not for time! 165° for chicken, plan up to an hour (but could take longer you never know!) Insert meat thermometer into the thickest part of the thigh, and be careful not to touch the bone.
Need more Traeger Chicken Recipes? I’ve got them here!
What temperature do you grill chicken leg quarters?
My recipe calls for grilling at 400 degrees on my Traeger Wood-Pellet Grill.
The most important thing to remember is to check with a meat thermometer. The internal temperature of the chicken should reach 165 degrees to ensure it is fully cooked.
How do you grill chicken legs and thighs?
Grilling chicken is easy to do. Just make sure that you are grilling over indirect heat (which is what you are already doing on a Traeger), and you turn them fairly frequently, you can be sure you’re going to get great results.
- Preheat your grill.
- Season your chicken.
- Place chicken, skin side down, over indirect heat and grill for 25 to 30 minutes turning every 10 minutes.
- Crank the grill up to high heat for 10 additional minutes, 5 minutes per side, to finish it off, and always check to make sure that the internal temperate is at least 165°. Chicken legs and thighs have the bone in so will take longer to cook than breasts.
What should I serve with grilled chicken legs and thighs?
I like to serve this easy chicken dish with some rice and vegetables, myself. It is simple, lets you use your favorite sauce to top it, and everyone gets to customize according to what they’d like.
Some ideas for great sides are:
What kind of drinks would work with grilled chicken?
If you are serving a crowd, you may want a beverage or two to offer also.
I suggest my Strawberry White Wine Spritzer, or if you prefer to serve an after dinner drink, with my Homemade Kahlua Coffee Liqueur here are sooooo many options, such as White Russians, espresso, Kahlua on the rocks, and Irish Whiskey Frozen Cocktails.
Add a splash to my Homemade Vanilla Sweet Cream for an after-dinner coffee with a kick!
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Grilled Chicken Leg Quarters
These delicious grilled chicken leg quarters are coated in copious amounts of seasoning rub, and then grilled on my wood-pellet grill. Tender, juicy, and super flavorful; your whole family is going to LOVE this economical meal!
Ingredients
- 8 chicken leg quarters
- LOTS of seasoning rub
Instructions
- Preheat your grill to 400°.
- Season your chicken with LOTS of seasoning rub. Pick your favorite! I like Spiceology's Korean BBQ and Togarashi, as well as the Kendrick BBQ rub, personally.
- Place skin-side up on the grill, and grill for 15 minutes. Flip and grill an additional 10 minutes. When the chicken gets to about 150°, crank up the grill to high and finish off the grilling until the internal temperature is 165°.
- Pull off the grill and let rest for 10 minutes before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 475Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 328mgSodium: 300mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 62g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
William
Thursday 16th of July 2020
Hi Nicole,
I was just wondering if you could spend some of your personal time compiling a list of recipes and emailing them to me so that I am not tempting to buy anything that’s advertised in your article. It really irks me that you may benefit from the wonderful recipes of yours that I have used to deliver delicious meals for my family.
No, really though, thank you so much for the recipe! It’s cooking right now and it smells amazing. I’ll scope your wares and see if there is anything I might need. Five stars!
Nicole Johnson
Thursday 16th of July 2020
Haaaaaaa!! Thanks, William. I see you've been perusing my comments section. ;) Glad to know there's someone out there that understands and doesn't hate ads! I hope your chicken was amazing. <3
Gary Sharp
Wednesday 15th of July 2020
Thank you so much for this info. I cook quarters on my charcoal grill and wanted to try it on a pellet smoker. I didn't want to smoke it for two hours but just wanted it to cook for an hour or so at higher heat just like my charcoal grill.
This weekend I am having my own "cook off." Pellet stove using your method and my trusty charcoal grill cooking indirect at 300-325.
My son, daughter-in-law and my two grandchildren will be the judges of the blind taste test.
Should be interesting...again thanks!
Gary Sharp
Monday 20th of July 2020
@Nicole Johnson, Your method was favored 3-1 by the judges. Both methods produced moist and very flavorful quarters. The determining factor was that even though they were not "smoked" a small trace of the apple and hickory flavor from the pellets managed to find it's way into the chicken which the judges really liked. Congrats!
Nicole Johnson
Wednesday 15th of July 2020
Oh man! Let me know how it goes! ;)
Ed Tomicek
Monday 23rd of September 2019
Just looking for recipes/with no BS along with it!.
Nicole Johnson
Monday 23rd of September 2019
Oh yeah? That's awesome!
Just producing recipes that I make available (for free) to help feed my family. ;)