Love chicken? Then you have got to try these smoked chicken leg quarters. Smoked to succulent, juicy perfection using an electric smoker and my homemade dry rub. Its so delicious and a recipe that is easy to follow!.
Have you been reading my website since the beginning? If so, you know that I love recipes with both meat and no meat.
Ive always wanted to smoke my own dishes instead of depending on invites from family and friends to attend their outdoor barbeques.
The thing is, living in England the weather is more wet and cold then it is sunny and dry. As a result, when warm weather or even summer arrives, it is precious so you have to grab it with both hands.
Last Christmas I was gifted an electric smoker which I have been experimenting with a few recipes away from the website.
You guys asked me to be the test subject to make sure I got it right before I showed it to you.
You guys seem to like my chicken recipes, so these smoked chicken legs should be a hit this summer. Pair them with your favorite drink and take it easy.
I will forewarn you, that it does involve some prep work and you will need 1-2 days to get the chicken ready because of the brining process and leaving the chicken to infuse the dry rub (this is optional but recommended)
The process of brining, just like curing, it goes back a long way. It was originally used for food preservation, before the concept of a refrigerator even came into existence.
It involves placing meat (chicken, turkey, seafood, or pork) in a large volume of salty water for a length of time.
Coarse salt is a key requirement, with additional herbs/spices, brown sugar and sometimes vinegar is used too.
Some people like to heat the brine up first of all, so the salt and sugar are dissolved then leave it to completely cool down before adding the meat.
Chicken leg quarters are an affordable and tasty cut of meat that are perfect for smoking. With the right technique, you can make smoked chicken leg quarters that are moist, flavorful and fall-off-the-bone tender. In this article, I’ll share my tips for how to smoke chicken leg quarters so they turn out perfect every time.
Select the Right Chicken Leg Quarters
To make the dish taste as good as possible, you should start with good chicken leg quarters. Here are some tips on how to choose leg quarters of chicken to smoke:
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Choose fresh, not frozen. Fresh chicken will absorb smoke and seasoning better.
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Look for uniform size so they’ll cook evenly. Aim for 8-10 oz leg quarters.
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Get skin-on. The skin protects the meat while cooking and smoking, plus adds flavor.
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Avoid pre-brined or injected chicken You’ll brine them yourself for best flavor
If you want to smoke chicken leg quarters, you can find good, fresh ones at the meat counter of your local grocery store.
Brine the Chicken Leg Quarters
Brining is a key step to ensuring smoked chicken leg quarters stay nice and juicy. The salt in the brine seasons the meat and helps it retain moisture.
Here is a simple brine recipe:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- Optional: 1 tbsp garlic powder, 2 bay leaves
Combine the brine ingredients in a large container and stir until the salt and sugar fully dissolve. Submerge the chicken leg quarters in the brine, cover and refrigerate for 1-2 hours. Rinse the chicken well before smoking.
You can also brine in a big plastic bag that can be closed again and again by putting the chicken and brine inside the bag. Place the bag on a baking sheet or container with a lip around the edge in case it leaks.
Prepare Your Smoker
While the chicken is brining, get your smoker ready:
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Set up your smoker and heat it to 225°F to 250°F with the wood chips of your choice. For chicken, I like hickory or apple chips.
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Fill the water pan if your smoker has one. This helps regulate temperature and adds moisture.
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Prepare a drip pan to catch drippings under the chicken – this makes cleanup easier.
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Oil the smoker grates so the chicken doesn’t stick.
Apply a Dry Rub
A flavorful dry rub adds another layer of tasty seasoning to your smoked chicken. Here’s a simple rub you can make at home:
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
Mix the ingredients together until well combined. Pat the rub all over the chicken leg quarters, coating them evenly on all sides. Let the rubbed chicken sit at room temperature while your smoker heats up.
Smoke the Chicken
Once your smoker is up to temperature and the chicken is rubbed, it’s time to start smoking. Follow these tips:
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Place the chicken skin-side up on the smoker grates above the drip pan.
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Smoke at 225-250°F for 2-2.5 hours until the internal temperature reaches 165°F.
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Keep the smoker vents open and monitor the temperature. Add more wood chips as needed to maintain smoke.
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Flip the chicken halfway through for even cooking. Baste with sauce at this point if desired.
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Remove the chicken once it reaches 165°F and let rest 10 minutes before serving.
The low and slow smoking method lets the chicken cook gently while absorbing delicious smoky flavor.
Know When It’s Done
The best way to test doneness for smoked chicken leg quarters is by temperature. Use an instant read thermometer to check the thickest part of a leg quarter. It should reach 165°F when done.
Signs of doneness include:
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The juices run clear when pierced with a fork
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The meat has shrunk back from the bones
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It feels firm when pressed gently
If unsure, you can cut into a piece to check it has no pink inside. Remember to let the chicken rest before slicing into it.
Add Sauce (Optional)
For even more flavor, you can glaze the smoked chicken leg quarters with barbecue sauce during the last 30-60 minutes of smoking time.
Try using:
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Sweet and tangy barbecue sauce
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Citrus or fruit based sauces like peach or mango
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Spicy sauces for a kick of heat
Baste the chicken with sauce before returning to the smoker to caramelize it on. Sauces with sugars will char and caramelize under the high heat.
Rest and Slice the Chicken
Once smoked to perfection, remove the chicken from the smoker and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute for maximum juiciness.
I like to separate the thigh and drumstick for easier eating. Simply cut through the connective tissue between the pieces. Serve while hot alongside classic barbecue sides.
Add Smokey Flavor Without a Smoker
What if you want smokey chicken but don’t have a smoker? You can mimic smoked flavor a few different ways:
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Use Liquid Smoke – Add 1-2 tsp liquid smoke to the brine or rub. Just a little infuses flavor.
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Make Smoked Salt – Combine salt and smoked paprika. Rub on chicken in place of regular salt.
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Sear then Bake – Get browning on the grill or in a hot pan, then finish cooking in the oven.
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Use Smoked Oil – Toss chicken in olive oil that’s been infused with smoked garlic. Imparts subtle smoke.
While these won’t fully replicate real pit smoking, they can add nuance. Pair with charring for a similar effect.
Troubleshooting Smoked Chicken Leg Quarters
Smoking chicken leg quarters takes some finesse. Here are some common issues and how to prevent them:
Problem: Chicken is undercooked inside
Solution: Raise smoker temperature and cook chicken to higher internal temp of 170-175°F.
Problem: Chicken skin is rubbery
Solution: Smoke at higher heat of 275-300°F to crisp skin. Brine also helps.
Problem: Chicken is dry, not juicy
Solution: Brine chicken fully before smoking. Do not overcook.
Problem: Chicken has bitter, acrid flavor
Solution: Avoid using too much smoke. Stay below 100°F for clean smoke.
Problem: Chicken sticks to the grates
Solution: Oil grates well before cooking. Don’t move chicken too early.
Inject Extra Flavor
For even juicier, more flavorful smoked chicken, consider injecting it before cooking. Purchase an injection kit and make your own solution:
- 1 cup chicken stock or broth
- 1/4 cup olive oil or melted butter
- 3 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
Inject the marinade into the thick parts of each chicken leg quarter. Inject evenly throughout both the thigh and drumstick. Then brine, rub and smoke as usual.
Best Woods For Smoking Chicken
The type of wood you use impacts flavor when smoking. Fruit woods like apple, cherry and pecan work well for chicken. Hickory and oak also impart delicious flavor. Stay away from dense, resinous woods that can overpower like mesquite. A blend of two woods is nice. Chips, chunks or logs all work.
More Tips for Perfectly Smoked Chicken Leg Quarters
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Leave skin on for moisture, flavor and texture.
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Brine at least 1-2 hours for well seasoned, juicy meat.
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Apply rub right before smoking so it sticks.
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Smoke low and slow at 225-250°F to tenderize.
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Use an instant read thermometer for guaranteed doneness.
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Let chicken rest before slicing for juicier meat.
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Serve with classic BBQ sides like beans, slaw and cornbread.
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Refrigerate leftovers within 2 hours and enjoy within 3-4 days.
Smoked chicken leg quarters make for amazing summer meals, game day snacking and anytime you crave sweet and smoky barbecue flavor. Follow these tips and you’ll have finger-licking good smoked chicken every time.
How to brine the chicken
- All of the brine’s ingredients should be put in a large saucepan.
- On medium heat, bring the water to a slow boil. Let it sit for a few minutes to let the coconut sugar and sea salt dissolve.
- Really important: turn off the stove and let the brine cool down all the way.
- When the brine is cold, put the chicken legs in it and make sure they are below the water.
- Cover and refrigerate for at least 8 hours or overnight.
- After taking the chicken out of the brine, wash it with cold water and pat it dry. It is now ready to be seasoned.
- In a small bowl, mix the chicken seasoning and set it aside. Save 3 tablespoons of the seasoning separately because you will use them to make a glaze.
- Preheat an electric smoker to 250f/120c.
- Add the wood chips (apple, hickory etc. ) to the smoker box/tray.
- Lightly coat the chicken in oil, then apply the dry rub. It may be easier to do this by putting the seasoning on a plate or bowl and pressing it into the chicken on both sides so it sticks. Cut a hole in the skin of each chicken leg so you can get some of the rub under the skin.
- Put the chicken legs in the smoker and smoke them for two to two and a half hours, or until the thickest part of the chicken reaches 165f/75c. (keep an eye on things because you might need to add more wood chips while it’s cooking)
- When the chicken is done, make a glaze by mixing the 3 tablespoons of seasoning you saved with melted butter. Cover the chicken with the glaze and smoke it for another 10 to 15 minutes.
- Coating the chicken near the end of the smoking time helps it get more juicy. This is an optional but recommended step.
- Before you use the seasoning, give it a taste. You might need to change some of the herbs and spices. Start with ½ tablespoon of salt and add more if needed.
- You are free to add any herbs or other spices you want to the brine.
- Its best to use coarse salt i. e. coarse sea salt, pink salt and so fourth.
- Make sure the chicken is fully cooked. If this is your first time smoking chicken, use a thermometer to make sure it’s ready.
- To keep everyone healthy, make sure the brine is completely cool before putting the chicken in it.
- If you’d rather use lean meat, e. breasts, go ahead and adjust accordingly.
- Use what wood chips you prefer, I used Applewood.
- You can freeze any chicken that you have left over or keep it in the fridge and eat it within three days for meal prep.
Why brine your meat?
Theres a science to it, its called osmosis, remember from your days in the science lab?
I also feel that brining and marinating have the same end goal which is to infuse prior to cooking (I will explain more further down).
The reason why brining is recommended is simply because by placing meat in salt water, this alters the meat proteins to allow the cells to retain even more moisture.
To put it another way, the meat has more liquid in it before it is cooked.
This means that while the meat is cooking, it won’t lose a lot of moisture because it started out with extra moisture from the brining process.
The chicken when it is cooked is tender, juicy and flavoursome.
Smoked Chicken Quarters | Lexington Pit Boss 540
FAQ
How long do you smoke chicken leg quarters for?
Smoking chicken leg quarters typically takes 2-4 hours, depending on the smoker temperature. At 225°F (107°C), it will take around 4 hours. At 275°F (135°C), it will take about 2. 5-3 hours. At 300°F (150°C), it will take around 1. 5-2 hours.
How do you keep chicken moist when smoking?
Brining a chicken will make it moist, tender, and full of flavor even hours after bathing in smoke. However, you’ll need 4-24 hours beforehand to budget for it.
Is it better to smoke a chicken at 225 or 250?
A great temperature for smoking chicken is around 250 F. The aiming in the range of 250-275 F is best, since adding one or more whole chickens into the smoker will cause the temperature to dip a little bit at first.
How do you smoke chicken quarters without rubbery skin?
To get the skin really crispy, put them in the oven under the broiler or on a high-heat grill. Low temp smoke will make the skin rubbery.