Smoked Chicken Leg Quarters
Ingredients
- 6 chicken leg quarters
- or to taste1 1/2 tsp kosher salt
- or to taste1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 Tbsp Ancho chile powder
- optional, adjust the amount to taste1/2 tsp cayenne pepper
- 1/2 Tbsp vegetable oil
for rubbing
- 1/2 cup cooking oil
for frying; or butter
Directions
- 1
Preheat smoker to 275F at the grate level.
- 2
Rub the chicken with oil and evenly sprinkle the seasonings on both sides of each leg quarter. Get some seasonings under the skin. Pat down to make the seasonings stick.
- 3
In a large cast iron skillet, heat 1/2 cup of cooking oil, or butter, over medium-high heat. In two batches, sear the chicken quarters, about 2 minutes per side or until the skin is golden brown.
- 4
Transfer the chicken to the smoker, skin side up.
- 5
Smoke at 275F for about 1.5 hours, or until the internal temperature reaches 185F to 190F.
- 6
Remove the chicken from the smoker, let rest for 3 minutes and serve with your favorite side dish.
Smoked Chicken Leg Quarters
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Based on 12 ratings
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About this Recipe
Craving incredibly juicy chicken with perfectly crisp skin that’s bursting with savory, smoky flavor? This Smoked Chicken Leg Quarters recipe delivers that experience right to your plate, elevating a simple cut of chicken into something truly special.
What makes this recipe stand out is its commitment to flavor and texture. You'll achieve that coveted no rubbery skin—a common pitfall with smoked poultry—ensuring every bite offers a delightful contrast to the tender, succulent meat. The carefully balanced dry rub, featuring the depth of Ancho chile powder alongside garlic and onion, infuses the chicken with a rich, aromatic profile that’s simply irresistible.
Prepare for an experience where robust smoky notes meet a savory, slightly spicy kick. The skin, thanks to clever preparation involving a touch of oil, becomes beautifully golden and crisp, while the dark meat underneath remains incredibly tender and moist. This dish feels both comforting and impressively gourmet, a true crowd-pleaser that tastes like it came from a specialty smokehouse, not your backyard or kitchen.
Customization & Variations
You can easily tailor the spice level by adjusting the amount of cayenne pepper or omitting it entirely for a milder profile. For an even richer finish, consider using butter instead of cooking oil when crisping the skin. Feel free to experiment with different chile powders if you prefer a different smoky-sweet or earthy undertone.
Serve these Smoked Chicken Leg Quarters as the star of your next backyard barbecue, a hearty weeknight dinner, or a memorable potluck contribution. They pair wonderfully with classic comfort sides like mashed potatoes, coleslaw, or a fresh green salad.