Grilled Chicken Quarters with Garlic Herb Compound Butter
This garlic herb chicken quarters recipe features bone-in chicken stuffed with a flavorful garlic and fresh herb compound butter, then grilled until perfectly crispy and juicy. Using rosemary, thyme, and parsley, this dish delivers bold flavor and moisture in every bite. Basted with melted butter toward the end, the chicken finishes with a golden crust and irresistible aroma.
Equipment
- Grill (charcoal or gas)
- Digital meat thermometer
- Mixing bowl & measuring cups
- tongs
- Basting brush
Ingredients
- 1 package 4-5 count chicken quarters 4-5 count
- Garlic Herb Rub or salt & pepper
- 2 sticks butter, softened
- 2 teaspoon thyme
- 2 teaspoon rosemary
- 2 teaspoon parsley
- 1 T garlic paste
Instructions
For the Compound Butter:
- Add the butter plus the next 4 ingredients into a bowl and mix until combined. Set aside until ready to use.
For the Chicken Quarters:
- Preheat the grill to 325 degrees. Meanwhile, take out the chicken quarters and trim any excess fat or skin. Stuff the chicken quarters with the compound butter and season thoroughly.
- Once the grill has preheated, add the chicken and cook for about 45 minutes, flipping every 15 minutes. Melt the remaining compound butter to mop the chicken once the internal temperature registers ~150 degrees.
- After the chicken reaches 175-180 degrees, remove the chicken from the grill and shut off the burners.
To Finish:
- Plate the chicken quarters individually & serve. Enjoy!
Notes
- For a crispier skin, I prefer cooking the chicken until the internal temperature registers ~180 degrees.
- No Grill? Roast in the oven at 375°F or sear in cast iron and finish in the oven.