Smoked Chicken Leg Quarters
These delicious smoked chicken leg quarters can be on ANY grill or smoker, whether its a Traeger or Pit Boss pellet grill, a Masterbuilt electric smoker, or just a simple Weber kettle!First we dry brine them overnight to help them retain moisture and get the skin crispy. Then we season and smoke them at medium indirect heat. The they are optionally finished with a yummy bbq sauce glaze.
Equipment
- Gas Grill, Pellet Grill, or Smoker
- Wood pellets, chunks, or a pellet tube smoker with pellets or a smoker box with wood chips
- Large Baking Sheet with Wire Rack
- Meat Carving Knife
- Paper Towels
- Instant Read and/or Leave in Probe Thermometer
- Basting brush
- Cutting Board
Ingredients
- 4 Chicken Leg Quarters skin on
- 4 tablespoon Kosher Salt
- 1 tablespoon Course Ground Black Pepper
- 2 tablespoon Three Little Pigs BBQ Rub or your favorite BBQ rub for chicken, or our "In a Pinch" Recipe Below
- ¼ Cup Blues Hog Original BBQ Sauce
- ¼ Cup Blues Hog Tennessee Red BBQ Sauce
"In a Pinch" BBQ Rub
- 2 tablespoon Dark Brown Sugar
- 2 tablespoon Paprika
- 1 tablespoon Kosher Salt
- ½ tablespoon Course Ground Black Pepper
- ½ tablespoon Chili Powder
- ½ tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Cayenne Pepper (optional)
Instructions
Wash and Trim the Chicken Leg Quarters
- Remove the chicken leg quarters from their packaging and rinse under cold running water. Pay dry with paper towels.
- Flip each chicken leg quarter upside down and carefully remove the excess skin on the bottom of each one with a good meat carving knife
Dry Brine Overnight
- Place the chicken leg quarters on a wire rack placed on top of a baking sheet.
- Mix together the 4 tablespoon Kosher salt and 1 tablespoon pepper, or use your favorite BBQ rub, and sprinkle generously over the tops and bottoms of each chicken leg quarter. DO NOT use cooking oil to adhere or skin will not get crispy.
- Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.
Remove the Next Day
- Take the chicken leg quarters out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.
- Mix the "In a Pinch" BBQ rub ingredients together and apply some to both sides of the chicken leg quarters. Or use your favorite BBQ rub for chicken.
Prepare the Grill or Smoker
- Light or turn on your smoker, grill or pellet grill and set up the temperature to 300°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking.
- Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.
- Once smoke is being produced and the grill or smoker is at 300°F, put your chicken leg quarters on the indirect side and close the lid.
Smoking the Chicken Leg Quarters
- Continue smoking the chicken leg quarters, turning occasionally, until the internal temperature reaches 160-165°F internally. This may take 1.5-2 hours.
- Mix the two types of Blues Hog BBQ sauce together in a small bowl, and once the skin on the chicken leg quarters is crispy, gently baset the sauce on with a basting brush. Close the lid and continue cooking.
- Once the internal temperature of the smoked chicken leg quarters reaches 175°F, remove them from the grill or smoker and place on a cutting board.
Rest, Carve and Serve
- Let the smoked chicken leg quarters rest for about 5-10 minutes, then optionally you can separate the legs from the thighs with a good meat carving knife.
- Serve immediately with extra sauce if desired.
Notes
Video courtesy of Food with Nick
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!