Grilled Chicken Leg Quarters are my & go-to summer dinner right now! They look beautiful, taste delicious, and it’s summer—so I’ll grill anything. I love how the chicken crisps and chars on the grill—crispy skin, juicy inside, and so much flavor. These chicken legs are marinated in a Greek yogurt brine that tenderizes the meat and seasons it to perfection. On the side: a quick marinated tomato and white bean salad that WILL be your go-to summer side dish (even the baby loves it). An absolutely no-fuss, feed-the-family, backyard meal.
This recipe is perfect for a cookout or family dinner and doubles, triples, or more for a crowd. The chicken does best the longer it brines, but I keep it at 30 minutes all the time and I am always happy!
Ingredients
Chicken Leg Quarters
- Chicken leg quarters: bone-in, skin-on for maximum flavor. Also works well with chicken in pieces (thighs & drumsticks)
- Plain whole milk yogurt: you do not need to use full fat, but it is my preference.
- Kosher salt: I always use Diamond Kosher Salt
- Avocado oil: for brushing the grates before grilling
White Bean Tomato Salad
- Cherry tomatoes: halved, or sliced in thirds
- Cannelini or great northern beans: drained and rinsed
- Red wine vinegar: I don’t have a brand preference. I also have made this with balsamic vinegar, but I love red wine vin it is bright and summery
- Olive oil: this is the time to use your good olive oil for flavor! I love Frankie’s
- Shallot: finely diced. I have also used garlic, but the shallot is more mild and I prefer the flavor! you could also use red onion, but make sure to soak the minced onion in water at least 15 minutes before using.
- Salt & pepper: to taste
- Fresh herbs: I use parsley and basil, but you can have fun with these if you want
FAQ
Why use a yogurt brine?
Yogurt is acidic but gentle, and it breaks down proteins in the chicken slowly, helping the meat stay juicy and flavorful. It also adds a subtle tang that complements the grill char & salt. I LOVE this method.
How long should I marinate the chicken legs?
As long as you can. I often do it only 30 minutes and it is still delicious, BUT I let them sit out and come to room temperature the full 30 minutes. As long as possible or overnight will always give you maximum flavor and juiciness.
Can I bake the chicken leg quarters instead of grilling?
Yes! Bake at 425°F on a wire rack over a sheet pan for about 40–45 minutes, or until the skin is crispy and a thermometer reads 165°F at the thickest part. OR you can sear them on a cast iron for 4 minutes, flip and place cast iron in the oven until the chicken reaches temperature. This is my personal back up method.
What other beans could I use?
Chickpeas would be a great substitute!
Can I make the salad ahead of time?
I would make it up to an hour ahead of time OR overnight, but if making overnight I would only add in the tomatoes an hour or so before serving. Sometimes the tomatoes can get mushy if left overnight. We eat it for leftovers often, though and I still enjoy!
Grill Zones: Tips on How to Best Use the Grill
Let’s talk grill zones. Often when I use the grill, food gets too charred because of the high heat before the inside finishes cooking. The fix: set up grill zones. Set one side or 2/3 of the grill to high heat and one side to a lower temperature.
Use the high heat sections to sear your chicken skin & get it exactly as crisp and charred as you like. When you are happy with the sear, flip the chicken and move it to the lower temperature side to finish cooking. Goodbye fear of a too-charred chicken. As you finish searing the chicken, lower the rest of the grill temp. Flip the chicken, close the grill and use it like an oven to finish off the cooking.
Connect with Me
If you make these Grilled Chicken Leg Quarters, let me know how they turn out! Tag @homecooksnotes on Instagram or leave a comment below. I love seeing how you make these meals your own.
And if you’re grilling, don’t forget a cold drink and a good playlist!
Grilled Chicken Leg Quarters with Tomato White Bean Salad
Ingredients
For the Grilled Chicken Legs
- 1 1/4 cup plain greek yogurt
- 2 tbsp kosher salt
- 1/4 cup water
- 4 bone-in, skin-on, chicken leg quarters
Tomato White Bean Salad
- 1 15 oz can Cannelini beans
- 1/2 cup cherry tomaotes in halves or thirds
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil your best!
- 1 1/2 tbpsp finely chopped parsley
- 1-2 tbsp torn basil
- 1 tbsp minced or finely diced shallot
- salt & pepper to taste
Instructions
- Make the brine: In a mixing bowl, whisk together plain greek yogurt, salt and water. Pat the chicken legs dry with paper towels. Add them to a large ziplock bag (you may need two bags) and pour in the yogurt brine. Seal well and massage brine into chicken. Let chicken brine up to overnight or AT LEAST 30 minutes. If brining for only 30 minutes or so, leave on the counter to brine at room temp.
- Make the Tomato Salad: Add all ingredients to a bowl & toss until combined. Let marinate 30 minutes. If making ahead of time, leave tomatoes out until 30 minutes before serving.
- Grill the Chicken: Lightly brush grill grates with avocado oil. Preheat your grill & set it up with two zones—one side high heat (450°F ish) for searing, the other on a medium heat for cooking (400*ish). Remove the chicken from the yogurt brine and gently shake off excess (no need to rinse). Place chicken skin-side down on the hot side of the grill and cook for 4-5 minutes until the skin is crisp and with some char (longer if needed to get it as charred and crisp as you like). Flip and move to the cooler side. Cover and cook for another 15 minutes or so, reaches 160-165°F. Rest for 5–10 minutes before serving.
- Serve with white bean tomato salad & enjoy this refreshing summer dinner.
Home Cook’s Notes
Preheat your oven to 450°F. Remove the chicken from the yogurt brine and gently shake off the excess (no need to rinse). Heat a large cast iron skillet with avocado oil over medium-high heat. Sear the chicken leg quarters skin-side down for about 5 minutes, until the skin is golden and crisp. Flip, then transfer the skillet to the oven. Roast for 15 minutes or until the internal temperature reaches 165°F at the thickest part. Could be 20 minutes or more depending on your oven. Let rest for 5–10 minutes before serving.
