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Crispy BBQ Grilled Chicken Quarters Recipe Easy Juicy Tender Meat

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This recipe delivers crispy skin and juicy, tender chicken quarters with a smoky BBQ marinade, perfect for backyard barbecues or weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken leg quarters (about 3 to 4 lbs / 1.4 to 1.8 kg)
  • ½ cup (120 ml) ketchup
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 tablespoons (30 ml) brown sugar
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) olive oil (extra virgin preferred)

Instructions

  1. Prepare the Marinade (10 minutes): In a mixing bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper until smooth.
  2. Marinate the Chicken (at least 1 hour, ideally overnight): Pat chicken quarters dry with paper towels. Place chicken in a large resealable bag or shallow dish, pour marinade over, and massage to coat evenly. Cover and refrigerate.
  3. Preheat the Grill (15 minutes): Set up your grill for indirect heat. For charcoal, pile coals on one side; for gas, turn on half the burners to medium-high. Aim for a grill temperature around 350°F (175°C). Brush the grill grates clean and oil lightly.
  4. Start Grilling Skin-Side Down (20 minutes): Remove chicken from marinade and brush with olive oil. Place skin-side down over indirect heat. Close the lid and cook for 15-20 minutes until skin starts to crisp and fat renders out.
  5. Flip and Finish Over Direct Heat (10-15 minutes): Flip chicken quarters and move them over direct heat. Grill for another 10-15 minutes, turning occasionally, until skin is charred in spots and meat reaches 165°F (74°C) internally.
  6. Rest the Chicken (10 minutes): Transfer chicken to a plate or tray, tent loosely with foil, and let rest to allow juices to redistribute.
  7. Serve hot with your favorite sides such as cornbread, coleslaw, or grilled veggies.

Notes

Pat chicken dry before marinating and before grilling for crispier skin. Use two-zone grilling with indirect heat first to render fat and crisp skin, then finish over direct heat. Rest chicken after grilling to keep it juicy. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). For extra smoky flavor, add soaked wood chips to charcoal grill. If skin isn’t crispy enough after resting, grill skin-side down for a few more minutes. For gluten-free, ensure Worcestershire sauce is gluten-free or substitute with tamari.

Nutrition

Keywords: BBQ chicken, grilled chicken quarters, crispy chicken skin, backyard barbecue, easy chicken recipe, smoky chicken, juicy chicken

Find it online: https://evabakery.com/crispy-bbq-grilled-chicken-quarters-recipe-easy-juicy-tender-meat/