Smoked Chicken Leg Quarters

A close-up shot of a smoked chicken leg quarter in a white serving dish with a spoon and jar of BBQ sauce to the left.

For a simple yet crave-worthy dinner, put these very best smoked chicken leg quarters on the menu and watch everyone fall in love with every delicious, succulent bite! Coated in a flavorful, aromatic dry rub, these tender, juicy chicken quarters are infused with the perfect kiss of smoky flavor and then are finished under a blast of high heat to ensure you get that perfect crispy skin. Your next backyard BBQ will be one to remember when you serve these smoked chicken quarters.

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings people

Calories 329kcal

Author Amanda McGrory-Dixon

Equipment

Smoker
Wood hickory, apple wood, cherry wood, pecan wood or maple wood recommended

Ingredients

6 chicken leg quarters
Salt
2 teaspoons chili powder
2 teaspoons packed brown sugar
1 teaspoon garlic powder
1 teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
¼ teaspoon mustard powder
Olive oil
BBQ sauce optional

Instructions

To dry brine for crisp skin, pat the chicken dry with paper towels, and then generously sprinkle with salt and rub into the skin. Place the chicken in the refrigerator uncovered for at least four hours, though overnight is ideal. Do not wipe off the salt after brining.
Prepare the smoker according to the manufacturer’s directions, fill the water pan and set the temperature to 225 degrees F. As the smoker heats, make the spice rub by simply stirring together the spices. Rub the spice mixture all over the skin. Gently lift the skin and rub some spices directly onto the meat as well.
Place the chicken in the smoker with the skin-side up. Insert a leave-in meat thermometer into the thickest part of the thigh without touching the bone. Close the smoker and smoke the chicken until it reaches an internal temperature of 130-140 degrees.
Crank up the heat to 400-425 degrees and remove the chicken quarters. As the temperature increases in heat, brush the skin with olive oil. Place the chicken quarters back in the smoker to finish cooking at that higher temperature. In the last few minutes, brush with BBQ sauce if desired. The chicken is done when it reaches at least 175 degrees in the thickest part of the thigh meat, though you can take it up to 190 degrees to allow the connective tissues and collagen more time to break down for better meat. Let the chicken rest for five minutes to allow the juices to settle. Serve with more BBQ sauce if desired. Enjoy!

Video

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. You can also freeze it for up to six months for the best quality.
Remove the chicken from the refrigerator 30 minutes before smoking to sit at room temperature. This removes the chill and allows for more even cooking.
Try to pick chicken quarters that are relatively similar in size.
Hickory is best for a stronger smoke flavor. For a more gentle flavor, go with one of the other recommended woods.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition