Bbq Chicken Quarters Recipe

Trim and dry

Pat the 10 chicken leg quarters dry with paper towels. Trim any excess fat or loose skin so the pieces lay flat for even cooking.

Season

In a small bowl combine 3 tbs kosher salt, 2 tsp black pepper, 2 tbs smoked paprika, 1 tbs garlic powder, 1 tbs onion powder and 6 tbs olive oil. Rub the mixture evenly under the skin and over the outside of each leg quarter, coating thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Bring to temperature

Remove the chicken from the refrigerator 30 minutes before cooking so it comes closer to room temperature for even grilling or roasting.

Combine ingredients

In a medium saucepan combine 2 cups ketchup, 1 cup apple cider vinegar, 1 cup packed brown sugar, 2 tbs molasses, 2 tbs Worcestershire sauce, 2 tbs Dijon mustard, 1 tsp smoked paprika, 4 cloves minced garlic, 1 tsp hot sauce (optional), 1 tsp salt and 1 tsp black pepper. Whisk to combine.

Simmer

Bring the sauce to a gentle simmer over medium heat. Reduce heat to low and simmer, stirring occasionally, for 15–20 minutes, until slightly thickened. Taste and adjust salt, acid (more vinegar) or sweetness (more brown sugar) if needed. Keep warm or cool and refrigerate if making ahead.

Preheat and prepare

Option A - Grill: Preheat a grill for two-zone cooking: medium-high direct heat (about 400°F/200°C) and a cooler indirect zone. Option B - Oven: Preheat oven to 400°F (200°C) and line a baking sheet with foil and place a wire rack on top.

Start cooking

If grilling, sear the chicken skin-side down over direct heat for 4–5 minutes until golden and crisp, then move to indirect heat skin-side up. If roasting, place chicken skin-side up on the rack in the oven. Cook with lid closed (grill) or in oven, turning once after 20 minutes for even browning.

Baste with sauce

After the initial 20–25 minutes of cooking (internal temp ~145–155°F/63–68°C), begin basting the chicken with the prepared BBQ sauce every 6–8 minutes to build a glaze. Continue cooking until internal temperature at the thickest part (avoiding bone) reaches 175–180°F (79–82°C) for tender, falling-off-the-bone dark meat — this typically takes 35–50 minutes total depending on heat and size of quarters.

Rest

Remove chicken from grill or oven and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute and the internal temp to settle.

Garnish and serve

Transfer the rested chicken to a catering tray, brush with extra BBQ sauce, sprinkle with chopped parsley, and arrange lemon wedges alongside. Serve remaining sauce on the side for guests. For catering portions, plan on one leg quarter per person; for larger appetites, plan 1.5 pieces per person.