BBQ Chicken Leg Quarters

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Our easy recipe for BBQ Chicken Leg Quarters is going to be such a hit at your next cookout or party! Chicken leg quarters are cheap, and with a bit of help from our chicken rub and BBQ sauce, they taste incredible, too.

Traeger Grilled Chicken Leg Quarters

Chicken leg quarters are ideal for backyard grilling, giving you crisp skin, tender dark meat, and a built-in handle for easy eating.

Leg quarters combine the thigh and drumstick, giving plenty of surface area for spice and smoke. Dark meat stays juicy even at higher internal temperatures, so you gain some extra forgiveness on the grill.

We use our OWYD Roasted Chicken Rub here, which is perfect for this recipe, but any of your favorite poultry rubs will work.

Sauce timing matters. Waiting until after the flip keeps the sugar from burning, yet still adds that iconic sticky crust. A final brush on both sides right before pulling the chicken off the grates sets a gleaming finish that looks as good as it tastes.

Why You’ll Love This Dish

Short cook time – From preheat to plate in under an hour.
Forgiving protein – Dark meat resists dryness when temps climb a bit.
Big flavor – A rub plus a double brush of sauce builds layers.
Budget friendly – Leg quarters cost less than individual parts, yet feed a crowd.

Try our Sweet Chili Chicken Leg Quarters, too!

BBQ Leg Quarters Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Ingredients

Chicken leg quarters – Hearty dark meat attached to the drumstick and thigh, perfect for grilling heat and rich flavor.
OWYD Roasted Chicken Rub or OWYD Everything Rub – Balanced mix of salt, sugar, and spices that promotes browning and seasoned crust.
BBQ sauce – Sweet-tangy glaze that caramelizes on hot skin, adding shine and a second layer of seasoning. We love the Blue’s Hog brand of sauces, but really – make homemade BBQ. You won’t be sorry!

Try making a homemade BBQ sauce like my Vinegar BBQ Sauce, Honey BBQ Sauce, Whiskey Coke Barbecue Sauce, or this Cherry Dr. Pepper Barbecue Sauce!

Traeger Grilled Chicken Leg Quarters

How To Make BBQ Chicken Leg Quarters

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Heat grill to 375°F.
Pat leg quarters dry and coat both sides with dry rub.
Place the chicken skin-side down over indirect heat and grill for 20 minutes.
Flip, brush top with BBQ sauce, grill 20 minutes more.
Flip again, brush underside, grill until 170 °F internal; rest 5 minutes and serve.

Traeger Butterflied Chicken Legs

FAQ

How do I store leftovers?

Cool chicken to room temperature, then wrap tightly and refrigerate for up to four days.

Best way to reheat without drying the meat?

Set oven to 300 °F, place chicken in a foil-covered pan with a splash of stock, and warm until it reaches 165 °F, about 20 minutes.

Can I season in advance?

Yes! Apply the rub up to 24 hours ahead, refrigerate uncovered, and the skin will dry slightly, yielding even crisper results.

What if I only have boneless thighs?

Reduce grill temperature to 350°F and start checking internal temperature after 15 minutes; boneless pieces cook faster.

Smoked Chicken Breast

Serve This With…

BBQ chicken leg quarters strike the perfect balance of speed, thrift, and bold backyard flavor. The high-heat cook renders fat, the rub locks in spice, and the sauce finishes with sticky gloss. Share a platter at the next patio gathering and watch the bones pile up! Proof that a simple technique can give you crowd-pleasing results, every time.