Traeger Verde Chicken Leg Quarters
My Grilled Verde Chicken Leg Quarters are a simple way to get big flavor from an affordable cut. Just rub the chicken with verde seasoning, cook it at 375°F, and make a quick jalapeño crema while it rests. That's it.
Traeger Verde Chicken Leg Quarters
A while back Spiceology sent me one of their new rubs to try, and I was pretty blown away by how much flavor this delivered. I'll be buying the Cantina Verde Rub in bulk from now on.
The crema is what really makes this meal. Roast the jalapeño next to the chicken, so you don't need another pan. Then you blend it with sour cream, green chilies, cilantro, and lime for a cool, tangy dip.
Why You'll Love This Recipe
- One Rub Does the Work: There's no marinade and no long prep. Season the chicken and grill it.
- The Jalapeño Roasts Alongside the Chicken: It cooks on the same grill, so you don't have to heat anything extra.
- Easy Crema: Put everything in a small blender and blend until smooth.
- Easy to Adjust the Heat: Leave the jalapeño seeds and membrane in for more spice, or take them out for a milder dip.
- Works On Most Grills: Gas, charcoal, or pellet grills all work as long as you can keep the temperature at 375°F.
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.
- Cantina Verde Rub: This is the main flavor for the dish. Use it on the chicken and in the crema. I use Cantina Verde Rub, but any verde-style BBQ rub you like will work.
- Chicken Leg Quarters: Each piece is a thigh and drumstick attached. Choose bone-in, skin-on quarters so they stay juicy on the grill.
- Sour Cream: This is the base for the crema. If you have plain Greek yogurt, you can use that instead for a tangier flavor.
- Jalapeño: You roast one whole jalapeño on the grill with the chicken. Take out the seeds and membrane before blending if you want less heat.
- Green Chilies: Canned diced green chilies are easiest. Drain them before measuring.
- Cilantro: Fresh cilantro gives the crema its color. If you don't like cilantro, use flat-leaf parsley instead.
- Lime: Use the juice from one lime. Rolling it on the counter first helps you get more juice.
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.
- Preheat the Grill: Set your grill to 375°F.
- Season the Chicken: Coat the leg quarters on all sides with Cantina Verde Rub or your favorite verde BBQ rub.
- Start the Chicken and Jalapeno: Place the leg quarters and the whole jalapeno on the grill. Cook for 20 minutes.
- Flip the Chicken: Flip the chicken over and remove the jalapeno from the grill. Let the chicken continue cooking.
- Finish to 170°F: Cook the chicken until it reaches 170°F inside near the bone.
- Make the Crema: While the chicken rests, put the sour cream, roasted jalapeno, rub, green chilies, cilantro, and lime juice in a small blender. Remove the jalapeno seeds and membrane first if you want it milder. Blend until smooth.
- Serve: Offer the crema with the chicken for dipping.
Recipe FAQ
This recipe uses 375°F. That's hot enough to cook the chicken through and brown the skin without burning it.
Use an instant-read thermometer. Insert it into the thickest part near the bone, but don't touch the bone. The chicken is done at 170°F.
Plan for about 45 to 60 minutes total at 375°F. Since size varies, use the thermometer instead of the clock.
Yes. Blend the crema, cover it, and store it in the fridge. Stir before serving.
Take out the seeds and membrane from the roasted jalapeno before blending. That's where most of the heat is.
Yes. Any verde-style rub works. The crema uses a tablespoon of rub too, so use the same one in both places.
Yes. Set your pellet grill to 375°F and cook as described. Hickory, pecan, or apple pellets all go well with chicken.
More Recipes Like This
Traeger Verde Chicken Leg Quarters
Grilled verde chicken leg quarters with a roasted jalapeno crema. One rub, 375°F, and a creamy dip for the table.
Ingredients
- 3 tablespoons Cantina Verde Rub
- 4 chicken leg quarters
Jalapeno Crema
- ½ cup sour cream
- 1 jalapeno, roasted with the chicken for 20 minutes
- 1 tablespoon Cantina Verde rub
- ½ cup green chilies
- ¼ cup cilantro
- juice from 1 lime
Instructions
- Preheat the grill to 375°F.
- Season the chicken leg quarters on all sides with the Cantina Verde Rub (or your favorite verde BBQ rub).
- Grill the chicken leg quarters and the whole jalapeno. Cook for 20 minutes.
- Flip the chicken, remove the jalapeno from the grill, and continue cooking.
- Finish cooking the chicken until it is 170°F internal near the bone.
- While the chicken is resting, combine the sour cream, roasted jalapeno (remove the seeds and membrane if you don’t want it too spicy), rub, green chilies, cilantro, and lime juice in a small blender. Pulse until fully combined.
- Serve the crema with the chicken for dipping.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 558Total Fat: 29gSaturated Fat: 9gUnsaturated Fat: 20gCholesterol: 349mgSodium: 267mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 64g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
