These smoked chicken leg quarters are juicy and packed with flavor! The slow-cooking process makes the skin crispy and the meat tender. Perfect for a sunny day BBQ!
Honestly, who can resist the smell of chicken smoking away? I love serving these with a side of coleslaw or corn on the cob. It’s like a party on a plate! 🎉
Making these is easy too! Just rub on your favorite spices, let them smoke, and enjoy the delicious result. It’s simple enough that anyone can be a BBQ hero!
Key Ingredients & Substitutions
Chicken Leg Quarters: These are great for smoking because they stay juicy. If you’re looking for a healthier option, you can use chicken thighs alone, but make sure they still have some skin for that crunchy texture.
Olive Oil: This is used to help the spices stick. If you prefer a different flavor, avocado oil is also a good substitute, as it has a high smoke point and rich taste.
Smoked Paprika: This gives the chicken that smoky flavor without needing to use actual smoke. In a pinch, regular paprika with a touch of liquid smoke could work, but I love the depth that smoked paprika adds!
Wood Chips: Hickory is common for smoking, but apple wood gives a lighter flavor. You can even mix them for a unique taste or use other types like cherry or mesquite depending on what you have on hand.
How Do I Ensure My Chicken Skin Gets Crispy?
Getting crispy skin is key when smoking chicken. Here are some important tips:
- First, always dry the chicken well with paper towels. Removing moisture helps the skin crisp up nicely during cooking.
- Avoid applying the marinade too thickly on the skin—keep it more concentrated on the meat.
- Smoke at the right temperature of 225°F; lower temperatures can prevent skin crisping.
- Lastly, letting the chicken rest after smoking is crucial because it allows juices to redistribute and keeps the skin intact!
How to Make Smoked Chicken Leg Quarters
Ingredients You’ll Need:
- 4 chicken leg quarters (thigh and drumstick attached)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 tablespoon apple cider vinegar
- Wood chips for smoking (e.g., hickory or apple wood)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus at least 2 hours for marinating the chicken. Then, you’ll spend 2 to 3 hours smoking the chicken. So, plan for a total of around 4 to 5 hours for delicious smoked chicken leg quarters!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken leg quarters dry with paper towels. This step is important because it helps to create a nice sear and ensures the skin becomes crispy when smoked. Trust us, it makes a big difference!
2. Make the Marinade:
In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, brown sugar, and apple cider vinegar. Mix everything together really well to create a flavorful marinade that will enhance the chicken’s taste.
3. Marinate the Chicken:
Add the chicken leg quarters to the bowl. Make sure to turn them around until they are evenly coated with the marinade. Once they’re well-coated, cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours. If you can wait longer—like overnight—that’s even better for infusing those flavors!
4. Preheat the Smoker:
While the chicken is marinating, preheat your smoker to 225°F (107°C). If you’re using a charcoal grill, set it up for indirect heat with a smoker box. Prep time now will make your cooking time easier later!
5. Prepare the Wood Chips:
Soak your wood chips in water for about 30 minutes to get them ready for smoking. This soaking will help them produce smoke instead of just burning quickly.
6. Smoke the Chicken:
Place the chicken leg quarters on the smoker grill grates, skin side up. Add the soaked wood chips to the smoker or the smoker box to start producing that delicious smoky flavor. Time to let the magic happen!
7. Cook:
Let the chicken smoke for about 2 to 3 hours. Keep an eye on it, and check the internal temperature in the thickest part of the thigh. You want it to reach 165°F (74°C). A meat thermometer will be your best friend here for accurate results!
8. Finish and Serve:
Once the chicken is cooked to perfection, remove it from the smoker. Let it rest for about 10 minutes; this helps the juices settle. Then, serve with your favorite sides and enjoy the smoky, flavorful chicken leg quarters you just made!
Feel free to adjust the seasonings according to your taste preference. Happy cooking!
Can I Use Bone-In, Skin-On Chicken Thighs Instead?
Absolutely! Bone-in, skin-on chicken thighs work perfectly in this recipe. They will need about the same cooking time as the leg quarters, so just follow the same instructions and monitor the internal temperature to ensure they reach 165°F (74°C).
What If I Don’t Have a Smoker?
No worries! You can use a grill instead. Set up your charcoal grill for indirect heat and place a small pot of water or a foil pan with soaked wood chips on the hot coals. Then follow the same instructions for cooking times and temperatures using the grill. Just keep the heat low and maintain a smoky environment.
How to Store Leftovers?
Store any leftover smoked chicken in an airtight container in the fridge for up to 4 days. To reheat, place the chicken in the oven at 350°F (175°C) until warmed through, or enjoy it cold in salads and sandwiches!
Can I Adjust the Spice Level?
Definitely! If you prefer less heat, you can reduce the amount of smoked paprika or omit it completely. For extra spice, consider adding cayenne pepper or replacing some of the black pepper with chili powder. Just adjust to your taste!
