Tasty barbecued chicken leg quarters paired with a homemade Alabama white sauce recipe is the perfect bbq chicken recipe for grilling season.

Hey ya’ll! This barbecue chicken quarters recipe is super simple! We’ve paired it with our Alabama white homemade bbq sauce, but you can use any bbq sauce recipe that you want. You don’t need any fancy equipment either; we used a regular kettle charcoal grill, plus included step-by-step instructions if you have a gas grill or pellet grill.

This easy chicken dinner recipe is perfect for warmer weather months. Pair it with potato salad and baked beans for a complete summer BBQ meal. So, fire up your outdoor grill and let’s get cookin’!

What you’ll love about this recipe:

TENDER DARK MEAT – This chicken quarters recipe results in perfectly tender, juicy chicken that’s full of flavor.
EASY RECIPE – We love simple recipes like this one because it’s essentially fail-proof and the grilled chicken comes out delicious every time.
SAUCE – The best part of this delicious barbecue chicken quarters recipe is the drizzle of Alabama white BBQ sauce!

Ingredients

Chicken leg quarters: Chicken leg quarters, or “leg quarters,” are a cut of chicken that includes both the drumstick and the thigh attached together. It’s considered dark meat of the chicken (versus chicken breast which is white meat).
Fire and Smoke Society’s “Super Bird” dry rub seasoning: This post is not sponsored, but we did want to shout out Fire and Smoke Society! They specialize in creating high-quality seasonings, rubs, and barbecue sauces. Alternatively, use poultry seasoning or soul food seasoning.
Alabama white barbecue sauce: This delicious sauce is made with mayo, apple cider vinegar, lemon juice, Dijon mustard, hot sauce, and seasonings. You can also use your favorite barbecue sauce.

Notes: Substitute leg quarters with other cuts of chicken like chicken breasts, chicken legs, chicken thighs, or chicken drumsticks.

Grilled Chicken Leg Quarters Recipe

Pat the chicken leg quarters dry with paper towels. This helps the seasoning adhere better and promotes a crispy skin.
Generously sprinkle seasoning over all sides of the chicken, pressing it in to ensure it adheres well. Make sure the chicken is evenly coated.
Light your charcoal and let it burn for about 15-20 minutes. Arrange the coals on one side of the grill to create an indirect heat zone. You should have a hot side with the coals and a cooler side without coals.
Place chicken skin side up on the cooler side of the grill grate. Cover grill, ensuring the vents are open to maintain airflow.
Grill the chicken for about 30-40 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
For crispy chicken skin, move quarters to the direct heat side for the last few minutes, skin-side down, and sear until the skin is golden and crispy. Be careful not to burn it.
Remove chicken from the grill and let it rest for about 5 minutes before serving.
Serve grilled chicken leg quarters with Alabama white sauce (or your favorite bbq sauce) drizzled on top or on the side for dipping.

Gas Grill Directions

If using a gas grill, preheat your gas grill by turning burners to medium-high heat and closing the lid. Heat for about 10-15 minutes. Place the chicken leg quarters skin-up down on the grill grates. Grill the chicken for about 6-8 minutes per side, with the lid closed, to achieve nice grill marks and a good sear.
After searing both sides, reduce the heat to medium-low and continue to grill the chicken, turning occasionally, until the internal temperature reaches 165°F (74°C). This will take about 20-30 minutes more. Use a meat thermometer for accuracy.

Pellet Grill Directions

Preheat your pellet grill temperature to 350°F (175°C) according to the manufacturer’s instructions. Pick your choice of wood (hickory, apple, or mesquite are great options for chicken).
Place the chicken leg quarters skin-side up directly on the grill grates.
Close the grill lid and cook for about 20-30 minutes per side, turning occasionally, until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
To achieve crispy skin, you can increase the temperature to 400°F (205°C) for the last 5-10 minutes of cooking.

Recipe Tips & Tricks

Brine or Marinate the Chicken: Brining or marinating the chicken before grilling can add flavor and moisture.
Season Generously: Season leg quarters generously with your favorite seasoning blend or rub. Don’t forget to coat both sides thoroughly for maximum flavor.
Let it Rest: Allow chicken to rest for a few minutes after cooking before serving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful final dish.

What to Serve with BBQ Chicken Leg Quarters

FAQ

Can I make the Alabama white sauce ahead of time?

Yes, you can definitely make the Alabama white sauce ahead of time. In fact, making it in advance can allow the flavors to meld together, resulting in a more developed and flavorful sauce. Check out our Alabama White Barbecue Sauce recipe for the directions.

Can I use boneless chicken instead of leg quarters?

Yes, you can absolutely use boneless chicken instead of leg quarters! Just keep in mind that boneless chicken cooks faster than bone-in cuts.

More Favorite BBQ Chicken Recipes

Summary

This is the best BBQ chicken recipe! It’s tender, juicy, and full of flavor thanks to the savory spices and tangy sauce. Try it now and elevate your grilling game!

Barbecue Chicken Quarters Recipe

Krysten and Marrekus Wilkes

Barbecued chicken leg quarters paired with a homemade Alabama white sauce recipe is the perfect bbq chicken recipe for grilling season.

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Ingredients

4 chicken leg quarters
3-4 tablespoons Fire and Smoke Society’s “Super Bird” dry rub seasoning alternatively, use poultry seasoning or soul food seasoning
Alabama white barbecue sauce or your favorite barbecue sauce

Instructions

Pat chicken leg quarters dry with paper towels. Generously season all with dry rub.
Light charcoal and arrange coals on one side to create a direct and indirect heat zone.
Place chicken skin-side up on the cooler side of the grill. Cover grill, ensuring vents are open.
Grill for 30-40 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Move chicken to direct heat, skin-side down, for the last few minutes to crisp the skin.
Remove from grill and let chicken rest for 5 minutes.
Serve with Alabama white sauce or your favorite BBQ sauce and enjoy.