Crispy Smoked Chicken Leg Quarters
Learn how to make perfectly crispy smoked chicken leg quarters with our detailed recipe and expert tips.
Equipment
- 1 smoker
- 1 meat thermometer
- 1 basting brush
Ingredients
Chicken
- 4 chicken leg quarters
- 2 tablespoons olive oil
Seasoning
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper optional
- 1 tablespoon brown sugar optional
- 1 teaspoon smoked paprika optional
Instructions
Preparation
- Rinse chicken leg quarters under cold water and pat dry with paper towels. Brush with olive oil and season with the spice mix.
- Preheat your smoker to 225°F. Prepare your choice of wood chips and place them in the smoker box.
Cooking
- Place the chicken on the smoker grates, skin-side up. Smoke for 2.5 to 3 hours or until internal temperature reaches 165°F.
Serving
- Remove chicken from the smoker and let it rest for 10 minutes before serving. This allows the juices to redistribute for a juicier bite.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently to preserve moisture.
Notes
Pro Tips: Pat chicken dry before seasoning for crispy skin. Maintain a stable smoker temperature throughout.
Ingredient Substitutions: Use smoked paprika for extra smokiness or cayenne for added heat.
How to Serve: Pair with coleslaw, baked beans, or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Season the chicken a day ahead and refrigerate for enhanced flavor.
Ingredient Substitutions: Use smoked paprika for extra smokiness or cayenne for added heat.
How to Serve: Pair with coleslaw, baked beans, or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Season the chicken a day ahead and refrigerate for enhanced flavor.