BBQ Chicken Quarters on the Grill

🔥 Method: Indirect & Direct Heat
⏳ Total Time: ~1.5 hours
🍗 Servings: 4-6

Ingredients

  • 4-6 chicken leg quarters
  • 2 tbsp olive oil
  • ½ cup apple cider vinegar (for spritzing)
  • Rub:
    • 1 ½ tsp salt
    • 1 tbsp smoked paprika
    • 1 tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp cayenne (optional for heat)
  • 1 cup bottled BBQ sauce

Instructions

1. Prep the Chicken

  • Pat the chicken quarters dry with paper towels.
  • Lightly coat with olive oil to help the rub adhere.
  • Generously apply the rub, covering all sides.
  • Let the chicken sit uncovered in the fridge for at least 1 hour, or up to overnight, for deeper flavor and crispier skin.

2. Set Up the Grill

  • Target indirect heat: 300°F-325°F
  • If using charcoal, set coals to one side and place a drip pan under the other side.
  • If using gas, turn on only one burner and cook on the opposite side.

3. First Cook: Indirect Heat 🔥

  • Place chicken skin-side up on the cool side of the grill.
  • Close the lid and cook until the internal temp reaches 165°F (45-60 minutes).
  • Every 15 minutes, spritz the chicken with apple cider vinegar to enhance moisture and add subtle tangy flavor.

4. Second Cook: Direct Heat for Crispiness 🔥🔥

  • Move chicken to the hot side of the grill (direct heat).
  • Cook for 5-7 minutes per side, flipping once, until the internal temp hits 175°F.
  • This crisps up the skin while keeping the meat juicy.

5. Final Step: BBQ Sauce & Caramelization 🔥🔥🔥

  • Brush on a generous layer of bottled BBQ sauce.
  • Cook for another 5 minutes, flipping once.
  • The final internal temp should be 185°F-190°F for the best tenderness.

Pro Tips for Next-Level BBQ Chicken

🔥 Use a water pan: If using charcoal, place a small pan of water near the coals to help maintain even heat and moisture.

🔥 Let the chicken rest: After cooking, rest for 5-10 minutes to allow juices to redistribute before serving.

🔥 Double-layer sauce for extra flavor: If you love extra BBQ sauce, apply one layer during the last 5 minutes of grilling and another layer after resting.

🔥 Crispier skin trick: If you prefer even crispier skin, let the rubbed chicken sit uncovered in the fridge overnight before grilling. This helps dry out the skin slightly, making it crisp up better on the grill.