Satay Grilled Chicken Leg Quarters are delicious and easy-to-make for any occasion. The chicken is marinated in Thai peanut sauce, then grilled to perfection.
Why You Will Love This Recipe
The smell of grilled chicken is one of the most mouth-watering aromas in the world, and when that chicken is marinated in a flavorful satay sauce, it's even better.
Satay grilled chicken leg quarters are the perfect dish for a summer barbecue or a casual weeknight meal. They're also a great option for barbecues and outdoor parties.
- Easy to prepare. The chicken only needs to marinate 30 minutes to an hour, and then it's ready to grill. This makes it a great option for busy weeknights or when you're short on time.
- Budget friendly. Chicken leg quarters are one of the least expensive proteins available, and the peanut sauce is also high flavor for pennies.
- Delicious. The satay peanut sauce adds a deep, complex flavor that is both savory and slightly sweet.
Jump to:
- Why You Will Love This Recipe
- Grilled Chicken Leg Quarter Ingredients
- How to Grill Chicken Leg Quarters
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Grilled Chicken Leg Quarter Ingredients
The Thai satay peanut sauce is great not only as a marinade, but as a side sauce or dipping sauce. You can use store bought Thai peanut sauce, or make our recipe for Thai peanut sauce.
- Chicken leg quarters - Get the quarters that are drumstick and thigh attached.
For the Peanut Satay Marinade
The Thai peanut sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Roasted peanuts - Or equal amount of peanut butter.
- Sesame seeds - Toasted white sesame seeds.
- Coconut Milk - The kind in the can.
- Chili paste - Any kind, sriracha, Thai chili sauce, etc.
- Brown sugar - You can also use date sugar.
- Hoisin sauce - Or, soy sauce. If available, fish sauce is even better.
- Soy sauce - Regular or dark soy sauce.
- Balsamic vinegar - Or, tamarind juice or paste works also. You want a sweet, tart taste.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Grill Chicken Leg Quarters
This recipe is a great way to enjoy chicken on the grill. The chicken is flavorful and moist, and the peanut sauce is a delicious accompaniment. This recipe is sure to please everyone at your next barbecue.
Prepare the Peanut Satay Marinade
- If using roasted peanuts (preferred), process them first. If using peanut butter, skip this step.
- Add the roasted peanuts and toasted sesame seeds to the mini processor.
- Pulse the peanuts and sesame seeds until ground to the coarseness you prefer.
Heat Peanut Sauce Ingredients In a Sauce Pan
- In a small pot, add the coconut milk, chili paste, brown sugar, hoisin sauce (or fish sauce), chili paste, soy sauce, and balsamic vinegar to a low simmer over medium heat for 5 minutes (it will thicken a little).
- Bring peanut sauce to a low simmer over medium heat for 5 minutes (it will thicken a little).
- Stir in the ground peanut and sesame seed mixture. If using peanut butter, add it to the sauce pan now.
Baste & Marinate The Chicken Quarters
- Reduce heat and simmer the peanut dipping sauce on medium heat for a few minutes until the peanut sauce has thickened to a dip consistency.
- Baste the chicken on both sides and refrigerate for at least 30 minutes to 2 hours.
Grill the Marinated Chicken Quarters
- Place the marinated chicken leg quarters on the grill, set at 350 degrees Fahrenheit. Cook on each side for 8 to 10 minutes, lowering heat if they are charring too quickly.
- Check the internal temperature in the thickest portion of the thighs to ensure they each reach a minimum of 165 degrees Fahrenheit. Transfer to a platter and let rest 10 minutes before serving.
Serving Suggestions
These satay grilled chicken leg quarters are a great deliciously savory dinner option that's perfect for grilling or baking in the oven. These Satay Grilled Chicken Leg Quarters are delicious served with with coconut or cilantro lime rice on the side.
You can also serve them with a dipping sauce, such as peanut sauce, sweet and sour sauce, or teriyaki sauce.
- Coconut Lime Rice (Rice Cooker)
- Ghanaian Jollof Rice
- Fire Roasted Vegetable Platter
- Quinoa Tabbouleh
- Chimichurri Rice
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations using this recipe as a base:
- You can substitute peanut butter for the roasted peanuts.
- Or, if you don't have peanut butter, you can substitute another type of nut butter, such as almond butter or cashew butter.
- Chicken thighs are a great option to the chicken leg quarters also.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when grilling chicken leg quarters.
Storage and Reheating
- Leftover grilled chicken leg quarters can be stored in the refrigerator for up to 3 days.
- Chicken can be frozen for up to 3 months, wrapped in plastic wrap and aluminum foil.
- To reheat, thaw the chicken in the refrigerator overnight. Then, bake the chicken until heated through.
Tips for Success
- If you don't have time to marinate the chicken for several hours, you can shorten the marinating time to 30 minutes. However, the chicken will not be as flavorful if you don't marinate it for longer.
- You can make this recipe without a grill. Simply bake the chicken in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through.
Frequently Asked Questions
Yes, you can use boneless, skinless chicken thighs for this grilled chicken recipe.
Yes, you can make this recipe without a grill. Simply bake the chicken in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through.
Yes, you can make this recipe without marinating the chicken. However, the chicken will not be as flavorful if you don't marinate it.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
📖 Recipe
Satay Grilled Chicken Leg Quarters
Ingredients
- 4 chicken leg quarters thigh and drumstick attached
For the Peanut Marinade
- ½ cup peanuts roasted
- 2 tablespoon sesame seeds toasted
- 14 oz coconut milk canned
- 1 tablespoon chili paste like Sriracha or Thai chili sauce
- 2 tablespoon brown sugar
- 2 tablespoon Hoisin sauce or fish sauce
- 3 tablespoon soy sauce dark or regular
- 1 tablespoon balsamic vinegar or tamarind paste/juice
Instructions
- Add the roasted peanuts and toasted sesame seeds to the mini processor.½ cup peanuts
- Pulse the peanuts and sesame seeds until ground to the coarseness you prefer.2 tablespoon sesame seeds
- In a small pot, add the coconut milk, chili paste, brown sugar, hoisin sauce (or fish sauce), chili paste, soy sauce, and balsamic vinegar to a low simmer over medium heat for 5 minutes (it will thicken a little).14 oz coconut milk, 1 tablespoon chili paste, 2 tablespoon brown sugar, 2 tablespoon Hoisin sauce, 3 tablespoon soy sauce, 1 tablespoon balsamic vinegar
- Bring peanut sauce to a low simmer over medium heat for 5 minutes (it will thicken a little).
- Stir in the ground peanut and sesame seed mixture. If using peanut butter, add it to the sauce pan now.
- Reduce heat and simmer the peanut dipping sauce on medium heat for a few minutes until the peanut sauce has thickened to a dip consistency.
- Baste the chicken on both sides and refrigerate for at least 30 minutes to 2 hours.4 chicken leg quarters
- Place the marinated chicken leg quarters on the grill, set at 350 degrees Fahrenheit. Cook on each side for 8 to 10 minutes, lowering heat if they are charring too quickly.
- Check the internal temperature in the thickest portion of the thighs to ensure they each reach a minimum of 165 degrees Fahrenheit. Transfer to a platter and let rest 10 minutes before serving.
Notes
- If you don't have time to marinate the chicken for several hours, you can shorten the marinating time to 30 minutes. However, the chicken will not be as flavorful if you don't marinate it for longer.
- You can make this recipe without a grill. Simply bake the chicken in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through.
Leave a Reply