Smoked Chicken Leg Quarters: A Flavorful and Easy Recipe

Smoked chicken leg quarters are a fantastic way to enjoy tender, juicy, and flavorful chicken without a lot of fuss. This recipe is perfect for backyard barbecues, family dinners, or any occasion where you want to impress with minimal effort. The smoky flavor permeates the chicken, creating a taste that’s far superior to oven-baked or pan-fried versions. Plus, leg quarters are an economical choice, making this a budget-friendly option for feeding a crowd.

## Why Smoked Chicken Leg Quarters?

There are several reasons why smoked chicken leg quarters are a great choice:

* **Flavor:** Smoking infuses the chicken with a deep, rich, smoky flavor that’s simply irresistible.
* **Tenderness:** The low and slow cooking process breaks down the connective tissues, resulting in incredibly tender and juicy meat.
* **Economical:** Leg quarters are typically less expensive than other cuts of chicken, making them a budget-friendly option.
* **Easy to Prepare:** This recipe requires minimal prep time and effort, making it perfect for busy weeknights or weekend gatherings.
* **Crowd-Pleasing:** Everyone loves smoked chicken, and leg quarters are a generous portion that’s sure to satisfy.

## Ingredients You’ll Need

* **Chicken Leg Quarters:** 4-6 (depending on the size of your smoker and how many people you’re feeding)
* **Olive Oil or Cooking Oil:** About 2 tablespoons (for binding the rub)
* **Dry Rub:** (See suggested recipe below, or use your favorite BBQ rub)

**Dry Rub Ingredients (Adjust to taste):**

* 1/4 cup Brown Sugar, packed
* 1/4 cup Paprika (Smoked paprika is great for extra smoky flavor)
* 2 tablespoons Garlic Powder
* 2 tablespoons Onion Powder
* 1 tablespoon Chili Powder
* 1 tablespoon Dried Thyme
* 1 tablespoon Dried Oregano
* 2 teaspoons Ground Black Pepper
* 2 teaspoons Salt (Kosher salt is preferred)
* 1 teaspoon Cayenne Pepper (optional, for heat)

## Equipment You’ll Need

* **Smoker:** Any type of smoker will work (electric, charcoal, pellet, or gas).
* **Wood Chips or Chunks:** Your choice of wood (hickory, mesquite, apple, or pecan are all good options).
* **Meat Thermometer:** Essential for ensuring the chicken is cooked to a safe internal temperature.
* **Mixing Bowl:** For preparing the dry rub.
* **Basting Brush (Optional):** For applying a glaze or sauce during the last 30 minutes of cooking.
* **Gloves:** Optional, but recommended for handling raw chicken.
* **Tongs:** For handling the chicken on the smoker.

## Step-by-Step Instructions

### Step 1: Prepare the Chicken

1. **Pat Dry:** Remove the chicken leg quarters from their packaging and pat them dry with paper towels. This helps the rub adhere better and promotes crispy skin.
2. **Trim Excess Fat (Optional):** If there’s a lot of excess skin or fat, you can trim it off with kitchen shears. This will help the smoke penetrate the meat more effectively.
3. **Oil the Chicken:** Lightly coat the chicken leg quarters with olive oil or cooking oil. This helps the dry rub stick and also contributes to a more flavorful and crispy skin. Ensure the entire surface of each leg quarter is lightly oiled.

### Step 2: Prepare the Dry Rub

1. **Combine Ingredients:** In a mixing bowl, combine all the dry rub ingredients. Mix well to ensure everything is evenly distributed.
2. **Adjust to Taste:** Taste the rub and adjust the seasonings to your liking. You can add more salt, pepper, or cayenne pepper depending on your preference.

### Step 3: Apply the Dry Rub

1. **Generously Coat:** Sprinkle the dry rub generously over all sides of the chicken leg quarters, making sure to coat them evenly. Use your hands to rub the seasoning into the chicken, ensuring it adheres well.
2. **Under the Skin (Optional):** For extra flavor, you can gently loosen the skin on the chicken leg quarters and sprinkle some of the dry rub underneath. Be careful not to tear the skin.

### Step 4: Prepare the Smoker

1. **Choose Your Wood:** Select your preferred wood chips or chunks for smoking. Hickory and mesquite provide a strong, smoky flavor, while apple and pecan offer a milder, sweeter smoke.
2. **Soak Wood Chips (Optional):** If using wood chips, soak them in water for at least 30 minutes before adding them to the smoker. This will help them produce more smoke and prevent them from burning too quickly. Soaking is not necessary for wood chunks.
3. **Set Up the Smoker:** Prepare your smoker according to the manufacturer’s instructions. Preheat it to a temperature of 250-275°F (121-135°C). Maintaining a consistent temperature is crucial for even cooking.

* **Charcoal Smoker:** Light the charcoal and allow it to burn down to a consistent temperature. Add the soaked wood chips to the coals.
* **Pellet Smoker:** Fill the hopper with your chosen wood pellets and set the temperature to 250-275°F.
* **Electric Smoker:** Add wood chips to the smoker box and set the temperature to 250-275°F.
* **Gas Smoker:** Add wood chips to the smoker box and adjust the gas to maintain a temperature of 250-275°F.

### Step 5: Smoke the Chicken

1. **Place Chicken on Smoker:** Arrange the chicken leg quarters on the smoker grate, making sure they are not overcrowded. Leave some space between each piece to allow for even smoke circulation.
2. **Maintain Temperature:** Maintain a consistent smoker temperature of 250-275°F (121-135°C) throughout the cooking process. Use a thermometer to monitor the temperature inside the smoker. Adjust the vents or gas as needed to maintain the desired temperature.
3. **Smoke for 2-3 Hours:** Smoke the chicken leg quarters for 2-3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, away from the bone. Use a meat thermometer to accurately measure the internal temperature. The skin should be a deep mahogany color and feel slightly firm to the touch.
4. **Basting (Optional):** During the last 30 minutes of cooking, you can baste the chicken with your favorite BBQ sauce or glaze for extra flavor and a sticky, caramelized finish. Brush the sauce evenly over the chicken every 10-15 minutes.
5. **Add More Wood (If Necessary):** Replenish the wood chips or chunks as needed to maintain a consistent smoke flavor throughout the cooking process. The amount of wood you’ll need will depend on your smoker and the type of wood you’re using.

### Step 6: Check for Doneness

1. **Internal Temperature:** The most accurate way to determine if the chicken is done is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, making sure not to touch the bone. The chicken is done when the internal temperature reaches 165°F (74°C).
2. **Visual Cues:** The chicken should be a deep mahogany color and the skin should be slightly firm to the touch. The juices should run clear when you pierce the thigh with a fork.

### Step 7: Rest and Serve

1. **Rest the Chicken:** Once the chicken is cooked to the desired temperature, remove it from the smoker and let it rest for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Cover loosely with foil during the resting period to keep it warm.
2. **Serve:** Serve the smoked chicken leg quarters hot. They are delicious on their own or paired with your favorite sides, such as coleslaw, potato salad, baked beans, or corn on the cob.

## Tips for Perfect Smoked Chicken Leg Quarters

* **Don’t Overcrowd the Smoker:** Overcrowding the smoker can prevent proper smoke circulation, resulting in unevenly cooked chicken. Make sure to leave enough space between each piece.
* **Maintain a Consistent Temperature:** Maintaining a consistent smoker temperature is crucial for even cooking. Use a thermometer to monitor the temperature and adjust the vents or gas as needed.
* **Use a Meat Thermometer:** A meat thermometer is the most accurate way to determine if the chicken is done. Don’t rely solely on visual cues.
* **Don’t Open the Smoker Too Often:** Opening the smoker too often will cause the temperature to drop, which can prolong the cooking time. Try to limit the number of times you open the smoker.
* **Experiment with Different Woods:** Different types of wood will impart different flavors to the chicken. Experiment with different woods to find your favorite combination.
* **Brine the Chicken (Optional):** Brining the chicken before smoking can help to keep it moist and tender. A simple brine can be made with water, salt, and sugar.
* **Dry Brine (Optional):** Applying the rub the day before smoking is a “dry brine” and will draw some of the moisture from the skin creating even crispier skin.
* **Use a Water Pan (Optional):** Placing a water pan in the smoker can help to keep the chicken moist and prevent it from drying out. This is especially helpful if you’re using a charcoal smoker.
* **Crispy Skin:** to get crispy skin it’s important to dry your chicken really well and ensure the smoker is dry and hot enough. You can also crank up the heat during the last 30 minutes to crisp the skin.

## Variations and Additions

* **Spicy Smoked Chicken:** Add more cayenne pepper or chili powder to the dry rub for a spicier flavor.
* **Honey Garlic Smoked Chicken:** Baste the chicken with a mixture of honey, garlic, and soy sauce during the last 30 minutes of cooking.
* **Lemon Herb Smoked Chicken:** Add lemon zest, dried herbs (such as rosemary and thyme), and garlic to the dry rub.
* **BBQ Glaze:** Use your favorite BBQ sauce as a glaze during the last 30 minutes of cooking.
* **Jerk Seasoning:** Use a Jamaican jerk seasoning as a rub.

## Serving Suggestions

Smoked chicken leg quarters are a versatile dish that can be served with a variety of sides.

* **Classic BBQ Sides:** Coleslaw, potato salad, baked beans, corn on the cob, macaroni and cheese.
* **Healthy Sides:** Grilled vegetables, roasted sweet potatoes, quinoa salad, green salad.
* **Comfort Food Sides:** Mashed potatoes, gravy, biscuits, cornbread.
* **Sandwiches:** Shred the smoked chicken and use it to make sandwiches or sliders.
* **Salads:** Add the smoked chicken to salads for a protein boost.
* **Tacos:** Use the smoked chicken as a filling for tacos or burritos.

## Storage and Reheating

* **Storage:** Store leftover smoked chicken leg quarters in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken in the oven, microwave, or on the grill. To reheat in the oven, preheat the oven to 350°F (175°C) and bake the chicken for 15-20 minutes, or until heated through. To reheat in the microwave, microwave the chicken for 1-2 minutes, or until heated through. To reheat on the grill, grill the chicken over medium heat for 5-10 minutes, or until heated through.

## Nutrition Information (Approximate)

(Per serving, estimated based on 1 leg quarter with skin):

* Calories: 350-450
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 5-10g (depending on the rub and glaze)

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.*

## Conclusion

Smoked chicken leg quarters are a delicious, affordable, and easy way to enjoy the smoky flavor of BBQ. With a little bit of preparation and the right technique, you can create tender, juicy, and flavorful chicken that’s sure to impress your family and friends. So fire up your smoker and give this recipe a try! Enjoy!