Learn how to cook chicken leg quarters in the oven, air fryer, electric pressure cooker, grill, slow cooker or smoker. Follow these simple tips for tender, juicy chicken.
Ingredients
4chicken leg quarters
4teaspoonolive oil
4teaspoonseasoningsee post for seasoning ideas
Instructions
Prep
Pat chicken dry with paper towels. Rub with olive oil and seasoning. See post for seasoning suggestions.
Oven Instructions
Place chicken in a single layer on a baking sheet. Bake at 400°F (200°C) for 45-60 minutes.
Air Fryer Instructions
Place chicken in a single layer in air fryer basket. Cook at 380°F (190*C) for about 30 minutes, flipping over halfway through.
Slow Cooker Instructions (Crockpot)
Place chicken in crockpot in a single layer. Cook on low for 6-8 hours or high for 3-4 hours.
Pressure Cooker Instructions (Instant Pot)
Turn on sauté function. Drizzle olive oil in pot. Sauté chicken to brown on both sides.
Add 1 cup of water or broth. Seal lid and cook on high pressure for 15 minutes. Allow for a natural release before removing lid.
Grilling Instructions
Grill over indirect heat (not directly over the flames). Turn occasionally until golden brown and cooked through.
Smoker Instructions
Place chicken in a single layer on the smoker rack. Cook at 225°F (105°C) for 1.5-2 hours until cooked through.
Finish at a higher temperature for the last 15-20 minutes for crispy skin.
Serving
Use an instant-read meat thermometer to ensure your chicken has reached an internal temperature of 165°F (74°C) before removing from the heat.
Allow the chicken to rest for 5-10 minutes before slicing or carving to keep it juicy.
Notes
See post for seasoning suggestions and more chicken hind quarter recipes.TIPS
Brine Before Cooking: Soaking chicken leg quarters in a saltwater solution for a few hours before cooking can help retain moisture, leading to juicier meat.
To achieve crispy chicken skin, pat the chicken dry with paper towels before cooking to remove excess moisture. Then, rub the skin with a little olive oil or butter and season it as desired.
Use a Meat Thermometer: Cooking the chicken to the right temperature is crucial. Remove it from the heat when it reaches an internal temperature of 165°F to avoid overcooking.
Let it Rest: After cooking, let the chicken rest for about 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat, keeping it moist.