There’s nothing quite like the irresistible combination of crispy skin and smoky flavor in smoked chicken quarters. They are perfect for a quick, satisfying weeknight meal, cookout, or game day.
Quarters are easy to handle and cook evenly, unlike whole chickens, making them a beginner-friendly option. Don’t be fooled by their simplicity, though – achieving juicy, flavorful results requires a few key techniques. Let’s dive in and ensure your smoked chicken quarters are always a hit.
Why You’ll Love These Smoked Chicken Quarters
Perfect for Any Occasion: This crowd-pleaser recipe is perfect for cookouts or busy weeknights.
Easy Portion Control: Chicken quarters are pre-portioned, making it simple to cater to your crowd.
Versatile Leftovers: Enjoy shredded chicken in wraps, tacos, salads, or sandwiches throughout the week.
Quick and Easy: Smoking chicken quarters is faster than smoking a whole bird
.Endless Possibilities: Pair with your favorite sides, from healthy veggies to indulgent classics.
What You Need
Chicken Leg Quarters
Olive Oil
Brown Sugar
BBQ Rub – If you prefer to make your rub, use the ingredients below
Onion Powder
Garlic Powder
Rosemary
Paprika
Cayenne
Black Pepper
Kosher Salt
How To Smoke Chicken Quarters
1. Prepare The Smoker
Get your pellet grill ready to smoke! Preheat it to 275°F and let it warm up for 10-15 minutes.
Choose your wood wisely. Light fruit woods like apple, cherry, or pecan are perfect for chicken. Their mild flavors complement the chicken well.
Step 2: Season
If using frozen chicken, ensure it’s fully thawed in the refrigerator before proceeding. Pat the chicken leg quarters dry with paper towels; this is essential for achieving crispy skin.
Prepare your chosen chicken rub by combining ingredients in a bowl. Apply a binder to the chicken like il or mustard, then generously coat them with the rub, making sure to rub it into all crevices and under the skin. For optimal flavor development, refrigerate the seasoned chicken for at least 5-8 hours before smoking.
3. Smoke
Place the seasoned chicken quarters onto the smoker grates. Close the lid and allow the chicken to smoke for approximately 90 minutes.
After this time, insert a meat thermometer into the thickest part of the chicken to check the internal temperature. Once the thermometer reads 165°F, the chicken is cooked through. Remove the chicken from the smoker and serve immediately.
FAQS
Should You Brine the Chicken?
While this recipe doesn’t include brining, it’s a common technique that can elevate your smoked chicken quarters. Brining involves soaking the chicken in a saltwater solution, which helps retain moisture and enhances flavor. This can result in juicier meat and crispier skin.
Ultimately, the decision to brine is up to you. Experiment with both methods to determine your preference.
What to Serve With Chicken
Here are some of my favorite sides for chicken
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Smoked Chicken Quarters
Ingredients
- 6 whole chicken quarters
- 1 tablespoon oil
- 4 tablespoons of BBQ Rub
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried ground sage
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne
Instructions
- Preheat the pellet grill to 275°F for 10-15 minutes.
- Decide what sort of wood you're going to use. Light fruit wood is good for chicken recipes. Apple, cherry, or pecan wood is perfect, as they give a light smoky flavor.
- If using your frozen chicken, thaw completely in the fridge before seasoning.
- Take the chicken from the packaging and pat dry the chicken leg quarters with a paper towel. You want the skin to be completely dry before you season it.
- If your making your own rub combine all the rub ingredients in a bowl. Brush chicken quarters with oil, then coat with a generous layer of the rub, rub into all the crevices and under the skin. To get the best flavors, season with the chicken rub at least 5-8 hours before smoking.
- Place the quarters onto the smoker and smoke, after 90 minutes check the internal temperature
- When a meat thermometer reads an internal temperature to reach 165°F the chicken is ready.
- Remove from the grill and serve immediately.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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Thanks this chicken was so delicious and the skin was so crispy