Melt in your mouth BBQ chicken (on a gas grill)

Photo credit: VirtualErn

I had the opportunity yesterday to grill some chicken leg quarters on my gas grill and everybody raved about how moist they were and that the meat just fell off the bone. I figured I’d share a few tips so that you’ll never have to eat dry, overcooked chicken again.

The key to the whole process is temperature. Low and slow, like BBQ. Ok, not quite, but we’re not going to cook them on high either. Somewhere middle of the road, around medium temperature or about 350°F. Chicken skin tends to melt and flare up around 400° leading to black chicken that nobody wants to eat.

Once you get your grill warmed up, I like to wipe some olive oil on the grates to keep things from sticking. You can also use PAM, but only the kind made to be sprayed on a grill. Place your chicken leg quarters bone side down, with the skin up. Cook them for about 20 minutes, keeping an eye out w/ a squirt bottle of water for flare ups. If you keep your temperature around 350°F, flare ups should be rare. After the first 20 minutes, flip them over and coat the now cooked bottom with a BBQ sauce of your choice. I prefer Sweet Baby Ray’s.

After the second 20 min cooking period, flip them back over so that the skin side is up, coat that in BBQ sauce. Cook them this way for 10 minutes, then flip them over for a final 10 minutes. All this does is help cook the BBQ sauce on a bit and finish cooking the chicken. The temperature is low enough that your BBQ sauce will not burn so don’t worry. Pull the leg quarters off the grill and let them rest for a few minutes on a plate then enjoy!

Total cooking time for a 10-14oz chicken leg quarter should be about 60 minutes. You should also double check w/ an instant read thermometer before you pull them off the grill. The meat thermometer should read about 165°F.

13 thoughts on “Melt in your mouth BBQ chicken (on a gas grill)”

  1. Love that Sweet Baby Rays! Gonna mix it up a little with creole mustard, cane syrup, tabasco, worstchestershire, and red wine vinegar to give it an extra spicy tang! Wish me luck

  2. 1/4 cup regular ketchup
    2 1/2 tablespoons brown sugar
    1/2 teaspoon mustard
    1/2 teaspoon garlic salt
    mix well
    this is sweet sour sauce for the leg quarters
    and apply it the same way as
    if it was sweet baby ray

    1. Is this all it takes to make the sauce for the chicken? It seems to me as if there is something missing.

  3. burned hopelessly from the first five minutes. no flares, just burnt to a crisp. followed instructions exactly.

  4. Follow directions exactly but don’t put over direct heat, I turn on all burners at first to heat up grill, then turn off two burners and leave end burner on, meat goes over two off burners and maintain 350 by adjusting the one burner on

  5. Delicious. I forgot to turn off the other burners but only 2 out of 10 pieces got burned and they were still delicious. Thanks!!

  6. Ours turned out perfectly! The only struggle that we encountered was temperature regulation. So to be safe we removed our thermometer that we keep in our oven (just because the oven is ancient) which gave us time to finish cooking the fixings that went with our chicken.

    Thanks for the directions!

  7. Followed your instructions on my weber gas grill last night. I kept the grill at 350 with all burners going. I had flare ups so I cooked indirect and boosted the burners up to medium holding temp to 350. All grills are different, but have to say your instructions were spot on. My wife and I both agreed it was great BBQ chicken. Thanks for sharing.

  8. Awesome recipe. 40 mins into cooking and I can already tell its the right way. No burning just good Ol fashioned charbroiled chicken. It’s great.

  9. I had a lot of trouble cooking chicken leg quarters in the past, after lowering the heat and leaving them on the bone side a little longer they turned out great. Thanks for the recipe.

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