Sticky and smoky Baked BBQ Chicken Quarters, seasoned with a simple homemade blend for extra flavor, and ready in just 45 minutes. Family dinners just got tastier with these juicy oven barbecue chicken quarters.
No grill? No problem! This simple recipe produces tender chicken covered in your favorite barbecue sauce straight from the oven. The dark meat of the legs gives you juicy chicken packed with a ton of flavor.
We use a lot of chicken in this house because the recipe options are endless and chicken is affordable. Chicken leg quarters are one of the most affordable cuts of meat! (Less butchering = less money).
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Ingredients
- Spice mix. Cayenne pepper, garlic and onion powder, paprika and smoked paprika, salt, pepper and brown sugar.
- Chicken leg quarters. Skin-on chicken leg quarters for that desired crispy exterior and juicy chicken. This recipe would also work well with bone-in thighs.
- BBQ Sauce. Use your favorite sauce, homemade barbecue sauce or store-bought. Not into BBQ sauce? Check out my classic baked chicken leg quarters.
See the recipe card below for the remaining ingredients and quantities.
How to Make BBQ Chicken Leg Quarters
Step 1
Place your chicken leg quarters on a cutting board and pat dry with a paper towel. Combine the spice mix and rub each piece of chicken with the mixture. Be sure to cover them completely.
Step 2
Place the chicken on a wire rack on top of a baking sheet, skin side up. Bake at 400 degrees for 30 minutes.
Step 3
Toss with barbecue sauce and place chicken back in the oven for 5-10 minutes. Remove from the oven to let it rest, serve and enjoy!
Sarah's Top Tips
- The secret to crispy juicy chicken, when cooking dark meat is to cook at a high temperature in shorter cooking times.
- Use a meat thermometer. An instant-read thermometer is an essential tool in any kitchen when you are consistently cooking meats. For this recipe we want the internal temperature of the chicken to reach above the safe required 165 degrees F. Cook the chicken to 180-185 degrees F, remove from the oven, let it rest and come to an internal temperature of 195 degrees F.
- Always let your chicken rest. Let chicken rest for 5-10 minutes before serving to allow the juices time to seep back into the meat. This helps keep the chicken juicy and tender.
- Bake on a rack. This isn't necessary, but it allows airflow around the entire chicken piece, allowing for an even cook all around.
- Skin side up. Place the chicken on the rack skin side up for a crispier skin.
Serving
Looking for a full meal? These BBQ Chicken Leg Quarters pair well with a number of sides! Keep it barbecue style with a chive potato salad, grilled zucchini, or serve over a simple spinach salad.
Storage & Reheating
Leftovers can be stored in the refrigerator, in an airtight container for 3-4 days.
To reheat, place the cooked chicken quarters on a baking sheet and loosely cover them with aluminum foil to keep them from drying out. Cook at 350 degrees F for 15-20 minutes.
More BBQ Recipes
- Air Fryer Baby Back Ribs35 Minutes
- BBQ Chicken Nachos25 Minutes
- BBQ Chicken Sliders30 Minutes
- Air Fryer BBQ Chicken Wings35 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Baked BBQ Chicken Leg Quarters
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See the full post for extra tips and photos
Ingredients
- 4 chicken leg quarters
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- ½ cup barbecue sauce
Instructions
- Lay your chicken quarters out on a cutting board or plate and pat dry with a paper towel. Combine the spices in a small bowl and rub each piece of chicken with the mixture, covering them completely.
- Place the chicken leg quarters on a wire rack on top of a baking sheet. Bake at 400 degrees for 30 minutes. Toss with barbecue sauce and place chicken back in the oven for 5-10 minutes until slightly caramelized and the internal temperature is around 180 degrees F.
- Toss in barbecue sauce, let rest for 5-10 minutes before serving and enjoy!
Sarah's Tips
- The secret to crispy juicy chicken, when cooking dark meat is to cook at a high temperature in shorter cooking times.
- Use a meat thermometer. An instant-read thermometer is an essential tool in any kitchen when you are consistently cooking meats. For this recipe we want the internal temperature of the chicken to reach above the safe required 165 degrees F. Cook the chicken to 180-185 degrees F, remove from the oven, let it rest and come to an internal temperature of 195 degrees F.
- Always let your chicken rest. Let chicken rest for 5-10 minutes before serving to allow the juices time to seep back into the meat. This helps keep the chicken juicy and tender.
- Bake on a rack. This isn't necessary, but it allows airflow around the entire chicken piece, allowing for an even cook all around.
- Skin side up. Place the chicken on the rack skin side up for a crispier skin.
- Leftovers can be stored in the refrigerator, in an airtight container for 3-4 days.
- To reheat, place the cooked chicken quarters on a baking sheet and loosely cover them with aluminum foil to keep them from drying out. Cook at 350 degrees F for 15-20 minutes.
KITCHEN TOOLS NEEDED
- 1 wire rack
Debbie says
This turned out perfectly –thank you!
It is very juicy with plenty of flavor and easy to make. I will definitely make it again!
Jacqueline M Rupe says
trying tonight