Grilled Chicken Leg Quarters

Instructions

step 1 Preheat your grill to medium heat, approximately 375–400°F (190–200°C). Clean and oil the grates to prevent sticking./n
step 2 Pat the chicken leg quarters dry with paper towels and place them in a large bowl./n
step 3 Drizzle olive oil and lemon juice over the chicken, ensuring each piece is evenly coated./n
step 4 In a small bowl, mix together paprika, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper if using./n
step 5 Rub the seasoning mixture thoroughly over the chicken, coating all sides evenly./n
step 6 Place the chicken leg quarters skin-side down on the grill. Close the lid and cook for 10–15 minutes until the skin is crispy and nicely charred./n
step 7 Flip the chicken and continue grilling for another 20–25 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) in the thickest part./n
step 8 Remove the chicken from the grill and let it rest for 5–10 minutes. Garnish with chopped fresh parsley before serving.

Storage and Reheating Tips

Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 15–20 minutes until heated through. You can also reheat on the grill over low heat to maintain crisp skin. Freeze cooked chicken for up to 3 months in a freezer-safe container, thawing overnight in the refrigerator before reheating.