Few can resist my Pit Boss chicken quarters—the crispy skin and smoky flavor are unbeatable. Smoking a whole bird can take time, but chicken quarters are quicker, easier, and just as tasty. They’re ideal for feeding a crowd since the portions are ready to go, and perfect for busy weeknights when you want something satisfying fast.
Dry chicken is a common issue, but don’t worry—follow my steps below for juicy, flavorful results every time.
Table of contents
Juicy Smoked Pit Boss Leg Quarters
This is one of my go-to recipes for both cookouts and easy weeknight dinners. Chicken leg quarters are already portioned, so it’s simple to plan how much you need to feed your crew—no guessing required.
One of the best parts? Any leftovers are super versatile. Just shred the smoked chicken in wraps, tacos, salads, or sandwiches throughout the week. It’s an easy way to stretch your cookout into multiple meals.
Smoking leg quarters is also much faster than cooking a whole bird, which makes it perfect when you’re short on time but still want that deep, smoky flavor.
As for sides, chicken works with just about anything. Keep it healthy with grilled zucchini or broccoli, or go all out with smoked mashed potatoes loaded with cheese and bacon.
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 Cook Leg Quarters On A Pit Boss
1. Prepare The Smoker
Preheat the pellet grill to 275°F for 10-15 minutes. Decide what sort of wood you’ll use. Light fruit wood is good for chicken recipes. Apple, cherry, or pecan wood is perfect, giving a light smoky flavor.
Step 2: Season
If you’re using frozen chicken, thaw it completely in the fridge before seasoning. Remove the chicken from the packaging and pat the leg quarters dry with a paper towel. You want the skin to be completely dry before you season it.
Combine all the rub ingredients in a bowl if you’re making your rub. Brush chicken quarters with oil, then coat with a generous layer of the rub, rubbing into all the crevices and under the skin. Season the chicken rub 5-8 hours before smoking for the best flavors.
3. Smoke
Place the quarters on the smoker and smoke for 90 minutes. After that, check the internal temperature. When a meat thermometer reads 165°F, the chicken is ready. Remove it from the grill and serve immediately.
FAQS
Should You Brine the Chicken?
You can brine your chicken; however, I don’t do it in this recipe. Brining helps lock in the moisture in meat with very little fat content. It also enhances the natural flavors of the chicken.
The salt will give you a juicier, flavorful chicken quarter. When smoked, it gives lovely, crispy skin. However, brining your chicken is an individual decision, so try both ways and see which you prefer.
Wet Brine
Wet brining helps tenderize the chicken. It involves soaking the meat pieces in a table or kosher salt, brown sugar, and water mixture.
Thoroughly mix the ingredients in a container with a sealable lid. Submerge the chicken pieces and seal—Refrigerate for several hours or overnight in the refrigerator.
Don’t leave for more than 24 hours, as the meat will taste too salty. Rinse off when done, and you’re ready for the next step.
Dry Brine
Dry brining is another alternative that skips the mess of getting rid of huge amounts of brine mixture. Coat the entire chicken with a salt and pepper mix. Place in the refrigerator overnight on a baking sheet.
The skin should look dry and powdery, which means it’s soaked into the meat and drawn the moisture with it. This will give nice crispy skin and lock in the internal juices.
What to Serve With Them
Chicken is so versatile and goes with all sorts of sides.
However, I have made it easy for you and narrowed it down to 5 f my favorite sides.
Smoked Pineapple with Goat Cheese
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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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