These sticky, smoky baked BBQ chicken quarters with crispy skin and juicy, tender meat are seasoned with a simple homemade spice blend for bold flavor in every bite. Ready in just 45 minutes, this easy oven barbecue chicken is perfect for weeknight dinners when you want something comforting, satisfying, and packed with classic BBQ flavor.
I make these BBQ chicken leg quarters all the time when I want that classic barbecue flavor without pulling out the grill. I season the chicken with a simple spice blend, roast it until the skin starts to crisp, then brush on my favorite BBQ sauce toward the end so it gets sticky and caramelized instead of burnt. The dark meat stays super juicy and flavorful, which is exactly why I love using leg quarters. We cook a lot of chicken in this house because it's affordable and versatile, and this cut is one of the best for stretching a budget. If you've tried my crispy roasted chicken leg quarters, this is the same easy method with a smoky, saucy twist.
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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 them dry with a paper towel. Combine the spice mix and rub each piece of chicken with the mixture over and under the skin. 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
- Dry the Chicken: I always pat the chicken completely dry before seasoning. Any excess moisture will steam the skin instead of letting it crisp up in the oven.
- 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.
- Add Sauce at the Right Time: Don't add the BBQ sauce too early. I wait until the chicken is mostly cooked, then brush it with the sauce so it turns sticky and caramelized instead of burning.
- Cook to the Right Temperature: Cook dark meat a little longer than you think. I aim for 175-185°F so the meat turns tender and juicy, not chewy. Let it rest so it carries over to around 190-195°F for ultra-tender meat.
- Use High Heat: The key to crispy, juicy chicken is high heat and proper timing. A hotter oven helps render the fat and crisp the skin while keeping the inside moist.
- 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.
Serving Suggestions
I love serving these BBQ chicken leg quarters with classic sides like roasted smashed fingerling potatoes, sweet corn, or a simple coleslaw to round out the meal. They're great to feed a crowd next to Moroccan couscous salad or a grilled zucchini salad. Chicken leg quarters are great for casual weeknight dinners, backyard cookouts, or even meal prep for the week. I always set out extra BBQ sauce on the side for dipping because it never lasts long otherwise.
Storage & Reheating
Fridge: Leftovers can be stored in the refrigerator, in an airtight container, for 3-4 days.
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.
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 over and under the skin 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
- 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.
- Broil for Extra Crispiness: If the skin isn't crispy enough at the end, I pop it under the broiler for a few minutes until it's golden and lightly blistered.
Tools I Use for This Recipe
- 1 wire rack
Julie says
Excellent! Oregano is a good add in.
Nanarocks says
Perfect recipe. Suggestion - when using chicken with skin rub seasoning under the skin also. This will flavor the chicken instead of just skin.
Sarah Hill says
Yes, I always do this. I thought I had it in the recipe so thanks for the reminder, just added that!
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