Baked BBQ Chicken Leg Quarters

Sticky and smoky Baked BBQ Chicken Quarters with a simple seasoning mix for extra flavor. Family dinners just got tastier with these juicy oven barbecue chicken quarters.

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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).

Why You'll Love this Recipe

Easy recipe. Simple ingredients and baked in the oven for a no-fuss recipe.
Simple seasoning rub. The dry rub is made with pantry staples for a simple rub.
Crispy chicken skin. Flavorful crispy chicken skin seasoned to perfection.

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!

Recipe FAQs

Do you add BBQ sauce to chicken before or after baking?

When baking chicken with BBQ sauce, it's best to add the sauce towards the end of the cooking process. This prevents the sugars in the sauce from burning and allows it to thicken and caramelize, creating a flavorful glaze. Add the BBQ sauce during the last 10 minutes of baking for the best results.

What are chicken leg quarters?

Chicken leg quarters consist of the thigh, drumstick, and part of the back of the chicken. Whole chicken legs are only the thigh-drumstick pieces so this cut of meat is usually a bit bigger, as in, almost a quarter of the whole chicken. The dark meat on this cut of chicken takes heat well and I always recommend cooking above the safe internal temperature (165 degrees F) to 185-195 degrees F. This yields tender, fall-off-the-bone, juicy chicken every time.

Do I need to flip the chicken?

Not with this recipe! The use of the wire rack allows airflow to hit every side of the chicken. If you don't have a wire rack, you may want to flip the chicken halfway through.

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.