Smoked Chicken Quarters

Cook Time

120 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

30 mins

Servings

4



Ingredients


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



Recipe Highlights


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.  


Smoked Chicken Dry Rub 

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.  


Cooking Instructions


  1. Mix all dry ingredients in a mixing bowl.
  2. Remove the chicken from the container and pat them dry with a paper towel.
  3. Using a basting brush, apply olive oil all over the chicken quarters.
  4. Coat the skin evenly with the dry rub mixture. Lift the skin and apply underneath as well.
  5. Set the chicken quarters in the fridge and rest them for up to 1 hour.
  6. Turn your Country Smoker on and set to SMOKE mode.
  7. Remove the chicken quarters from the fridge and apply more of the rub.
  8. Turn your Smoker temp to 225°F.
  9. Place the chicken quarters on the grates and let them smoke until they reach 155°F internal temperature (About 2 hours).
  10. Turn your Country Smoker up to 350°F and let your chicken cook until it reaches internal temperature of 165°F. This will make the skin nice and crispy.
  11. Remove from the smoker and enjoy!


Special Tools


  • Basting Brush
  • Mixing Bowl


Country Smoker's Tip


For the perfect pairing try a rich chardonnay or lighter IPA.


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