Smoked Chicken Quarters with Savory Dry Rub
These Perfect Smoked Chicken Leg Quarters are tender and and flavorful, smoked until juicy with a simple homemade dry rub. An optional wet brine is included in this recipe!
Ingredients
- 3-4 pounds chicken quarters
- 3 tablespoons olive oil
- 1/3 cup smoked chicken seasoning
- 3 tablespoons brown sugar
Instructions
- Brine the chicken quarters if desired using the instructions in the body of this post, above.
- Rinse the chicken and pat the chicken skin until completely dry with paper towels.
- In a small bowl, combine the spices and brown sugar.
- Lightly brush olive oil on top of the chicken, then apply the spice rub to each piece of chicken, rubbing into the nooks and crannies and underneath the skin wherever possible.
- Let chicken rest on the counter for a minimum of 30 minutes, to bring up to room temperature.
- Meanwhile, prepare your smoker to cook at 225 degrees Fahrenheit. Once the smoker is prepared, place the seasoned chicken quarters on the grate, leaving about 1 inch between pieces, chicken skin side up.
- Smoke the chicken quarters for about 3 hours, or until the internal temperature reaches 165 degrees in the Fahrenheit in the thickest part of the leg using an instant read thermometer.
- (Optional) If you'd like to crisp the skin up, grill quickly over a hot fire, or place under your oven broiler for 1-2 minutes.
Notes
We use pecan wood for most any chicken, fish or pork that we smoke. Lighter fruit woods like apple or cherry work well, too! Use your favorite wood.
Serving: 1, Calories: 389kcal, Carbohydrates: 7g, Protein: 24g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 142mg, Sodium: 113mg, Potassium: 322mg, Fiber: 0.3g, Sugar: 4g, Vitamin A: 190IU, Vitamin C: 0.3mg, Calcium: 44mg, Iron: 2mg
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