Our Traeger Greek Chicken Leg Quarters have bold Mediterranean-inspired flavor, thanks to a generous rub of Greek Freak rub, some wine and stock to keep things juicy, whole garlic cloves, and lemon quarters. You’ll end up with crispy‑skinned chicken that’s herby and citrusy and perfect for a relaxed backyard meal. It’s great for dinner with friends or family, especially if you like straightforward grilling with impressive results.

Grilled Greek Chicken Quarters

I love cooking with chicken quarters! You get a leg and a thigh, all in one, making for the perfect per-person serving. Plus, since it is dark meat, everything stays moist.

Make sure to use a high‑sided, grill‑safe dish. There’s a lot of liquid in this dish which is perfect for pouring over pasta, rice, or potatoes, and it needs a place to simmer without boiling over the side. Finishing under the broiler (or at the highest grill setting) gives you that crispy skin you love, too. This part can be skipped, but I prefer the skin to be totally rendered, personally.

Why You’ll Love This Dish

• Big Flavors – Bold Mediterranean herb and citrus flavor from the Greek Freak rub.
• Perfectly Cooked Chicken – Juicy, dark‑meat chicken quarters with crispy skin is perfect for dinner!
• Grilled Just Like We Like It – Easy grill‑pan method that keeps things simple yet impressive.
• Simple To Make – Wine and stock base adds depth without needing a complex sauce.
• Bright, Fun Notes – Lemon quarters brighten the dish and tie in fresh, vibrant notes.

Grilled Greek Chicken

Recipe 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.

• Chicken leg quarters – An inexpensive cut of chicken that stays nice and moist and absorbs so much flavor!
• Greek Freak Mediterranean Blend – My favorite Mediterranean rub, ever. We use this in so many recipes. You can pick some up here.
• Chicken stock – Bone broth also works for this, too, and adds extra protein!
• Dry white wine – I like using Sauvignon Blanc, but you can use your favorite white or white blend.
• Whole garlic cloves – Yes, it sounds like a lot of garlic, but trust the process. It comes out amazing and adds such great flavor to the sauce.
• Cornstarch + water slurry – This thickens the sauce as it cooks.
• Lemons – Adds bright citrus flavor. Don’t substitute with bottled lemon juice. It isn’t the same!

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How To Make This Recipe

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.

1. Preheat your grill to 350 °F.
2. Season the chicken leg quarters well with the Greek Freak rub, coating generously.
3. In a 9×13‑inch high‑sided, grill‑safe baking dish, combine chicken stock, white wine, whole garlic cloves, and the cornstarch slurry (cornstarch + water) and stir gently to mix.
4. Place the seasoned chicken leg quarters in the dish skin‑side up, and add the lemon quarters, making sure they are at least partially submerged in the liquid.
5. Put the dish into the pre‑heated grill and cook for 45 minutes to 1 hour, or until internal temperature of the chicken reaches 165‑170 °F. Midway through the cook, stir the liquid gently (avoiding getting the skin of the chicken wet). If you want crispier skin, transfer or broil the dish for a couple of minutes immediately before serving.

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FAQ

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Serve This With…

• Grilled Parmesan Zucchini
• Greek Orzo Pasta
• Red Pepper Hummus