2 tbsp Brown Sugar
4 Chicken Quarters, leg and thigh connected
1 tbsp Garlic, Granulated
1 tbsp Lemon Pepper
1 tbsp Olive Oil
1 tbsp Onion Powder
2 tbsp Paprika
1 tbsp Sea Salt
When you want a big meal with real smoked wood flavor that won’t take long to prepare and cook, you can always put a delicious rub on some chicken quarters and call it a day. The fatty, dark meat of the legs and thighs absorbs smoke much better than white meat (like breast and wings) and the rub always makes the crispy skin buzz with flavor.
For this rub, we used a savory sweet rub with brown sugar, garlic, paprika, and more. We recommend applying the rub on top of and underneath the skin, and then letting the chicken rest in the refrigerator for at least an hour. This will give the rub time to settle into the meat.
For the perfect pairing try a rich chardonnay or lighter IPA.