Leg quarters will work just fine and you will have the legs to experiment with or turn in also. Good eats!
We trim the thighs to a consistant shape and size and wrap the skin as much as possible.
Jeff had a similar question recently.
http://bbq-brethren.com/forum/showth...hicken+skin%22
The good thing is that chicken is so cheap, you can test a lot and not break the bank 
TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.
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