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Buffalo Leg Quarters

With Blue Cheese Dipping Sauce

Serves 4

Cook Time 45 to 50 Minutes

  • 4 chicken leg quarters, about 3 pounds total
  • Kosher salt, for seasoning
  • 2 tablespoons potato starch
  • 1 tablespoon baking soda
  • 1 stick (4 ounces) butter
  • 1 cup Buffalo Hot sauce, such as Frank’s Red Hot
  • Green onions, thinly sliced, optional for garnish

Blue Cheese Dipping Sauce

  • 1 cup sour cream
  • 1 cup mayo
  • 8 ounces blue cheese crumbs
  • 1/4 cup buttermilk
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Season the chicken leg quarters generously with kosher salt. Combine the potato starch and baking soda in a fine mesh strainer and dust the leg quarters on each side with this mixture. Set aside for 30 minutes to crisp the skin.

Heat a grill for medium heat. Melt the butter in a medium saute pan over direct heat. Add the hot sauce and stir to combine well. Let this mixture hang out off heat while you grill chicken.

Make the blue cheese sauce by mixing together the sour cream, mayo, blue cheese, kosher salt and pepper. Chill while the chicken cooks.

Cook the chicken leg quarters over direct medium heat for  35 to 40  minutes, turning often, or until they reach 165 degrees F. When they reach this temp, use tongs to swath them through the buffalo sauce on both sides, even spooning over some of the sauce. Then return to the grill until they are caramelized and reach 170 degrees, and additional 10 to 15 minutes. Serve the leg quarters with a sprinkling of green onion and the blue cheese sauce.