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These Smoked Chicken Quarters are marinated with a homemade seasoning rub that penetrates to the bone, delivering a moist and smoky chicken flavor. It's waiting to be served with your favorite barbecue sauce!
Here are some delicious sauces to serve with or on the side for dipping: Poblano Sauce, Alabama White BBQ Sauce, Sweet Chili Sauce, Honey BBQ Sauce, Creole Sauce, and Hot Honey Sauce.
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If you want to make lip-smacking smoked chicken leg quarters, season them with a rub or your favorite seasoning blend and marinate them overnight.
Preheat the smoker, grill, or pellet grill to 250°F. Add the chicken and cook until golden brown and the internal temperature reaches 185°F. Then, serve with some delicious sides and BBQ sauce.
Smoking chicken leg quarters has been around for centuries, a by-product of barbecuing (grilling). You can smoke chicken leg quarters on a grill with hickory wood chips, an electric smoker, or a wood-burning smoker. You can also use a pellet smoker with a wide variety of smoke options. One benefit of using a pellet smoker is that you don't have to keep up with the temperature because it automatically feeds more pellets to keep the temperature.
The options for smoking vary from the type of equipment used (electric smokers, charcoal smokers, or grills) to the selection of wood chips.
We were gifted with a pellet smoker/grill, and the first thing that came to mind was smoking chicken quarters. So, this recipe was tested and developed with that tool in mind. However, I learned how to smoke on a grill with wood chips.
In the recipe below, I'll leave you the details for smoking chicken quarters on the grill.
One benefit of smoking meat, especially dark meat, is that it's at a lower temperature, so you dramatically reduce the chances of burning or drying out the chicken. However, even the wrong technique or distraction can turn you from serving your family juicy chicken to ordering takeout.
Key Ingredients
Before you start making these smoked chicken quarters, check this list of ingredients to ensure you have everything you need.
Leg Quarters
One of the best things about smoked chicken leg quarters is that they're an affordable way to feed a crowd. Each chicken leg quarter consists of a leg and thigh, both dark meat—perfect for ensuring moist and juicy chicken. Remember, white meat tends to dry out more quickly because it lacks the connective tissues found in dark meat.
Spices
For my dry rub, you'll need kosher salt, black pepper, onion powder, garlic powder, and cayenne pepper.
Brown Sugar
You have the choice, but I prefer to use light brown sugar for cooking because its flavor is milder, and its sweetness is perfect for smoking meat.
Apple Cider Vinegar
I keep the vinegar in a spray bottle to add a bit of flavor and keep the chicken quarters moist.
Wood
You can use wood chunks, chips, or pellets. Wood chunks and chips are readily available, and the pro-choice is always hickory wood. Make sure to soak them 30 minutes before you use them for an even smoke.
How to Make Smoked Chicken Leg Quarters
Making smoked chicken quarters is straightforward; my biggest tip is not to overthink the smoking process. Remember, it's low and slow, so make sure you have a few hours to commit to cooking.
Combine salt, onion powder, black pepper, light brown sugar, garlic powder, and cayenne in a medium bowl. On a sheet pan, liberally season both sides of leg quarters, pierce all over with a small knife, then pop in the fridge uncovered for 4 hours to overnight.
Pellet Smokers or Grill
The next day, heat your pellet grill or smoker to 250°F with the flame broiler opened. Smoke chicken quarters, skin side up, close the lid and cook for 1 hour. All of the smoke flavor happens in the first hour of smoking.
Charcoal or Gas Grill
Preheat the grill using the indirect heat method; once the charcoal turns gray, add the wood. Use a wood smoker box in a gas grill and place it over the fire. Then, add the chicken directly over the cold side of the grill. Close the lid and cook for 1 hour. After that hour, add more charcoal to keep the grill hot enough.
Spray with apple cider vinegar. Flip the chicken over, spray with vinegar, and cook for 1 hour with the flame broiler closed.
Flip the chicken back over, and spray with vinegar every hour for the next 3 hours. The leg quarters are done with their smoky brown color, and when a digital meat thermometer inserted into the thickest part of the thigh, it reads 185°F. Remove from the smoker or grill and let the chicken rest for 10 minutes before serving with your favorite BBQ sauce and sides.
What To Serve with Smoked Chicken Quarters
The variety of options you can serve with this smoked chicken recipe is innumerable. Here are my favorite sides: baked beans, potato salad, grilled corn with chipotle lime butter, baked mac and cheese, grilled squash, strawberry lemonade, and pineapple upside-down cake.
How To Store Leftover Chicken Leg Quarters
Smoked leg quarters can be stored in an airtight container in the fridge for seven days. I don't recommend freezing them because the skin will become rubbery. To reheat, add to a 350°F/ 176°C oven for 10-12 minutes or until hot.
Pro Recipe Substitutions, Tips & Tricks
Feel free to adjust this when preparing your smoked chicken quarters recipe.
- Add some smoked paprika or chili powder to your spice rub. I like a little kick to my food, but if you don't reduce the cayenne pepper or omit it.
- If you don't own a digital meat thermometer, you'll know the chicken quarters are ready when you can easily move the chicken leg back and forth. Also, cut the chicken, and the juices should run clear with no blood.
- Bringing the chicken before smoking it is unnecessary, but it can help keep the chicken moist.
- You can't find leg quarters? No problem. You can use chicken legs, wings, thighs, or a whole chicken.
- Use an oil or cooking spray to wipe down the grill grates once hot to keep the chicken from sticking. Do not use olive oil for this unless that's the only oil you have on hand. Canola or Vegetable oil is best for greasing grill grates.
- All of the smoky flavor will occur in the first hour of smoking, so do not lift the lid after you close it. This is a rule of thumb for all smoked meat. Let the leg quarters bask in it.
- Wood chip flavors are hickory, mesquite, apple, pecan, and cherry. They come in blends, and your local area may have some unique offerings. Hickory is the most commonly used wood chip; use your favorite wood chips.
- I prefer an internal temperature between 180°F-185°F, even though chicken is safely cooked at 165°F. This extra time helps leg quarters and chicken legs become melt-in-your-mouth tender.
FAQs
Here are the top questions readers have about making smoked chicken leg quarters.
How much chicken should I buy?
Ten pounds of leg quarters is enough to feed eight people. However, if you separate the leg and thigh, you can feed 14-16 people.
How long does it take to smoke chicken quarters at 225 degrees?
Smoking chicken quarters at 225°F takes about 3-4 hours. At 275°F, it'll take between 2 ½-3 hours. At 300°F, it can take about 1 hour and 45 minutes. For perfectly smoked, safe-to-eat chicken, aim for an internal temperature of 165°F.
How do you smoke chicken quarters without rubbery skin?
To avoid rubbery skin, try smoking the chicken at a higher temperature between 250°F-275°F. The higher temperature allows the fat to cook off and helps the skin from becoming rubbery. Another trick to have crispy chicken skin is to 1) add a few tablespoons of cornstarch to your chicken rub or 2) marinade the chicken quarters uncovered in the fridge. The cool air will dry out the skin, which will help make it crispy while it smokes.
Should I brine my chicken quarters before smoking?
You can brine chicken quarters before smoking! But it's optional; I recommend doing it for a large crowd. Brining adds moisture and enhances the flavor because the saltiness of the brine season the chicken to the bone, making your chicken even more juicy and delicious.
How long does it take to cook leg quarters on a pellet grill?
Cooking seasoned chicken leg quarters on a pellet grill at around 225-250°F will typically take 3-4 hours. Always check the internal temperature, aiming for 185°F degrees.
Is it better to smoke a chicken at 225 or 250?
Both temperatures work well, but smoking at 250°F can help achieve crispy skin with a delicious smoky flavor.
How do you keep chicken moist when smoking?
The key to keeping your chicken moist while smoking is patience. Smoked chicken, especially chicken leg quarters, benefits from a low and slow cooking method. The low-and-slow method helps keep the chicken moist by allowing all the fat and connective tissues to break down slowly. It's best to smoke the chicken at a temperature lower than 300°F for 3-4 hours.
How do you tell if chicken leg quarters are done?
You'll know your chicken quarters are done when you can easily move the chicken leg back and forth. Once this happens, double-check the temperature ranges between 170°F-185°F when a digital meat thermometer is inserted into the thickest part of the chicken. If you don't have a thermometer, cut the chicken, and the juices should run clear with no pink.
More Summer Recipes
Here are some more recipes to make your cookouts delicious.
- Grilled Beef Ribs
- Texas Style Oven Beef Ribs
- Oven Brisket
- BBQ Chicken
- Grilled Cheese Sandwich
- Plum Cobbler
- Peach Cobbler
- Lemon Icebox Pie
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Read the recipe before you start, and wash and dry your chicken leg quarters.
Step 2: Measure your seasoning rub.
Step 3: Follow the recipe and prepare the best-smoked chicken quarters you've ever made.
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📖 Recipe
Smoked Chicken Leg Quarters
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons granulated onion powder
- 2 tablespoons black pepper
- 1 tablespoon light brown sugar
- 1 tablespoon granulated garlic powder
- 2 teaspoons cayenne pepper
- 10 lbs. leg quarters washed, cleaned, pat dried
- ½ cup apple cider vinegar
Instructions
Marinate Chicken
- Combine kosher salt, onion powder, black pepper, light brown sugar, garlic powder, and cayenne in a medium bowl. On a sheet pan, liberally season both sides of leg quarters, pierce all over with a small knife, then pop in the fridge uncovered for 4 hours to overnight.
Pellet Smokers or Grill
- The next day, heat your pellet grill or smoker to 250°F with the flame broiler opened. Smoke chicken quarters, skin side up, close the lid and cook for 1 hour. All of the smoke flavor happens in the first hour of smoking.
Charcoal or Gas Grill
- Preheat the grill using the indirect heat method; once the charcoal turns gray, add the wood. Use a wood smoker box in a gas grill and place it over the fire. Then, add the chicken directly over the cold side of the grill. Close the lid and cook for 1 hour. After that hour, add more charcoal to keep the grill hot enough.
- Spray with apple cider vinegar. Flip the chicken over, spray with vinegar, and cook for 1 hour with the flame broiler closed.
- Flip the chicken back over, and spray with vinegar every hour for the next 3 hours. The leg quarters are done with their smoky brown color, and when a digital meat thermometer inserted into the thickest part of the thigh, it reads 185°F. Remove from the smoker or grill and let the chicken rest for 10 minutes before serving with your favorite BBQ sauce and sides.
Notes
- Add some smoked paprika or chili powder to your spice rub. I like a little kick to my food, but if you don't reduce the cayenne pepper or omit it.
- If you don't own a digital meat thermometer, you'll know the chicken quarters are ready when you can easily move the chicken leg back and forth. Also, cut the chicken, and the juices should run clear with no blood.
- Bringing the chicken before smoking it is unnecessary, but it can help keep the chicken moist.
- You can't find leg quarters? No problem. You can use chicken legs, wings, thighs, or a whole chicken.
- Use an oil or cooking spray to wipe down the grill grates once hot to keep the chicken from sticking. Do not use olive oil for this unless that's the only oil you have on hand. Canola or vegetable oil is best for greasing grill grates.
- All of the smoky flavor will occur in the first hour of smoking, so do not lift the lid after you close it. This is a rule of thumb for all smoked meat. Let the leg quarters bask in it.
- Wood chip flavors are hickory, mesquite, apple, pecan, and cherry. They come in blends, and your local area may have some unique offerings. Hickory is the most commonly used wood chip; use your favorite wood chips.
- I prefer an internal temperature between 180°F-185°F, even though chicken is safely cooked at 165°F. This extra time helps leg quarters and chicken legs become melt-in-your-mouth tender.
- Here are my favorite sides to serve with smoked chicken leg quarters: baked beans, potato salad, grilled corn with chipotle lime butter, baked mac and cheese, grilled squash, strawberry lemonade, and pineapple upside-down cake.
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