Chicken leg quarters include both the thigh and drumstick, offering a hearty, flavorful cut packed with juicy dark meat and crispy skin potential. Because they include the bone and skin, leg quarters stay moist during cooking and develop rich flavor—making them perfect for roasting, grilling, or braising.
Directions:
Prep: Pat dry with paper towels. Trim any excess skin or fat if desired.
Season: Rub with oil and season generously with salt, pepper, herbs, or your favorite spice blend. Marinate for deeper flavor if time allows.
Cook:
Oven Roasted: Preheat oven to 400°F. Place leg quarters skin-side up on a baking sheet or in a roasting pan. Roast for 40–50 minutes, until skin is crispy and meat reaches 165°F internal temperature.
Grilled: Preheat grill to medium-high. Grill for 35–45 minutes, turning occasionally. Start over indirect heat to cook through, then finish over direct heat to crisp the skin.
Braised: Brown in a Dutch oven, then simmer in broth, wine, or sauce for 45–60 minutes for tender, fall-off-the-bone meat.
Slow Cooker: Cook on low for 6–8 hours with aromatics and sauce for a no-fuss, flavorful meal.
Ways to Use Chicken Leg Quarters:
Classic Roast Dinner: Serve with roasted potatoes and seasonal vegetables.
BBQ Style: Brush with sauce in the last 15 minutes of baking or grilling.
Braised Dishes: Simmer in tomato sauce, wine, or coconut milk for comfort food classics.
Meal Prep: Cook a batch and shred for sandwiches, wraps, or rice bowls.
International Flavors: Spice with jerk seasoning, curry blends, or adobo for a cultural twist.
Chicken leg quarters are a budget-friendly, crowd-pleasing cut with deep flavor and versatility—perfect for feeding a family or elevating a simple meal.
