Smoked chicken quarters (or smoked chicken leg quarters), is probably both the simplest and cheapest recipe we have ever done on GrillinFools. com. This is one extremely inexpensive way to feed a crowd. First, we season the chicken quarters with barbecue sauce. Next, we smoke them slowly over lump charcoal and smoke wood. But stay tuned because despite the simplicity and low price, this dish is wonderful.
Please scroll down to see the full picture-by-picture, foolproof grilling instructions. There are also a few pro tips on how to make sure the chicken stays very juicy.
I want to try this recipe after doing a pickle brine as I hear it is absolutely amazing. If that works on chicken, I’m so doing it on my Thanksgiving Turkey.
A classic backyard barbecue dish that doesn’t break the bank and feeds a lot of people is smoked chicken quarters. Setting the right temperature for smoking is important for getting juicy, tasty meat. This article tells you everything you need to know to always get tender, smokey chicken leg quarters.
Why Temperature Matters
Temperature control is crucial when smoking chicken quarters for a few reasons
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Food safety: Chicken needs to be cooked to at least 165°F on the inside to kill any bacteria that could make it unsafe to eat. Smoking at too low of a temperature raises the risk of getting sick from food.
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Texture – The collagen in chicken quarters needs prolonged exposure to heat around 200-225°F to break down and get tender and juicy. At too high of a temperature, it will tighten and squeeze moisture out.
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Smoke absorption: The meat has more time to absorb the smoke flavor when the temperature is low and slow. Bad skin that doesn’t take smoke well can form when it’s very hot.
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Moisture retention – High heat causes the proteins to contract and squeeze out juices. Low and slow smoking allows the natural collagen to melt into gelatin and keep the meat juicy.
Recommended Smoker Temp for Chicken Quarters
225-275°F is the ideal temperature range for smoking chicken quarters. This low and slow range gives the collagen time to melt and smoke time to get into the meat.
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225-250°F – Best for maximum smoke flavor and moisture. Will take longer.
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250-275°F – Balances smoke absorption and cook time. 275°F speeds it up a bit.
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Never below 225°F for food safety reasons.
Estimated Cook Times
Cooking times vary depending on the size of the quarters and temperature, but here are some guidelines:
- 225°F: 5-7 hours
- 250°F: 3-5 hours
- 275°F: 2-3 hours
The best way to judge doneness is with a meat thermometer. Chicken quarters are done between 165-180°F. For ideal moisture, pull them at 175°F. The temperature will continue rising as they rest.
Tips for Perfect Smoked Chicken Quarters
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Season under the skin – Slide your fingers under the skin and rub the seasoning directly onto the meat for better flavor.
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Maintain steady heat – Use a water pan and don’t open the smoker unless necessary to keep the temperature stable.
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Spritz with juice or broth – Misting the chicken quarters every hour with apple juice or chicken broth adds moisture and flavor.
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Rest before serving – Allow the smoked chicken to rest for 10-15 minutes before digging in so juices can redistribute.
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Add smoke wood – Use wood chips, chunks or logs such as hickory, apple, cherry, pecan, or mesquite for flavor.
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Finish over direct heat (optional) – Get crispy skin by searing over high heat after smoking. Watch closely to avoid burning.
For the perfect bite every time, smoke chicken quarters low and slow at 225-275°F until they reach an internal temperature of at least 165°F, but ideally 175°F. This method ensures juicy, smoke-infused meat that falls off the bone. Adjust cooking time based on temperature and quarter size, and use a meat thermometer for foolproof doneness. Follow these temperature guidelines, relax, and enjoy your delicious smoked chicken!
Pro Tip ~ Baste the chicken, but wait an hour to start the basting
Once the seasoning has set on the chicken skin for an hour (so it won’t come off), open the lid and spray the chicken with cider:
Additionally, there is one more Pro Tip down below the recipe card
15 minutes after the cider spritz, hit the chicken quarters with the oil:
Don’t worry. The oil from an atomizer is a very fine mist. We aren’t lubing up a chassis here.
Then, alternate between the cider and oil every 15 minutes until the chicken reaches an internal temperature of 175F.
This begs the question:
Hence, what temp to cook the chicken? 165, right? Nope. At least not for dark meat.
What Temp for Chicken Thighs (and Chicken Quarters)
The target temp for dark meat like this is not 165F as many assume for chicken. That’s for chicken breasts. Although, for dark meat, like these chicken leg quarters, 175F is a better target temp. Even if the leg quarters get close to 180F, they will be fine. In other words, chicken quarters have a much larger window to get them right than chicken breasts.
Once the chicken reached the internal temperature of 165F, you have a decision to make. Smoke for a few more degrees or sear?.
Also, feel free to add a dusting of rub to the chicken about 90 minutes in after a spritz:
Indeed, the older I get, the more I like to dust with a little more seasoning on all sorts of proteins.
That’s some pretty chicken:
Currently, that chicken skin is pretty firm, but not crispy. Thus, to get it crispy we need to sear it and pull the rest of the liquid out. How do we do that?.
In this case, I raised that charcoal up near the surface, which is a standard feature of this Hasty Bake grill and sear the chicken off over those coals:
When you sear the skin, it will pull away from the meat, making it look less appealing. Although, it will stay super juicy and delicious!.
Additionally, if smoking and then searing sounds familiar.
That’s because it’s known as the reverse sear method or reverse searing.
Here at GrillinFools.com, we are huge fans of that method.
Check the drip:
Look closer at the drip coming off the bottom of that chicken. I’ll wait.
Finally, remove the smoked chicken quarters from the grill and allow them to rest for 4-8 minutes.
Here’s the backside of that chicken (the meat side):
Smoked Chicken Quarters | Lexington Pit Boss 540
FAQ
How long do I smoke chicken quarters at 225?
At 225°F, chicken quarters will typically take around 3-4 hours to smoke. However, the best way to determine doneness is to use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of the thigh. You can also check for doneness by wiggling the leg; .
Is it better to smoke a chicken at 225 or 250?
A great temperature for smoking chicken is around 250 F. The temperature should be between 250 and 275 F. This is because adding one or more whole chickens to the smoker will make the temperature drop at first.
What temperature do chicken leg quarters need to be to be done?
Chicken leg quarters are finished baking when they reach 165°F. Use an instant-read thermometer to check the temperature at the thickest part of the meat. You don’t need to worry if the chicken thighs or other dark meats go up to 170°F or 175°F. They will still be juicy and moist.
Can you pull chicken off the smoker at 160?
You are correct — poultry needs to be cooked until an internal temperature of 165. You can pull at 160 degrees if you allow the meat to rest and it will r each 165 during the time as the bones act as insulators and continue to produce heat. Regarding the rub, be sure you apply the rub under the chicken skin as well.