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Smoked Chicken Quarters


  • 1 1/2 teaspoons salt 2 if you like things salty - I use 2
  • 2 teaspoons hot/spicy or smoked paprika you can use regular paprika, if you prefer
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • olive oil
  • 4 chicken leg quarters mine were 3 1/4 lbs or 1.5 kilos total


  • Preheat your smoker to 275 °F.
  • In a small bowl, mix together the salt, paprika, garlic powder, and black pepper.
  • Pat the chicken dry with paper towels to get rid of any excess liquid. Place them on a tray.
  • Use a basting brush to brush both sides of the quarters with the olive oil.
  • Rub the seasoning on both sides of the chicken - on and under the skin (if you can).
  • Place the chicken, skin side up, directly onto the smoker grates.
  • Smoke for 1.5 - 2.25 hours or until an internal temperature reaches 185 °F to 190 °F (it's safe at 165 °F but extra tender at 185-190!).
  • Remove the quarters from the smoker and let them rest for 5 minutes.
  • Let any leftovers cool completely. Refrigerate in an airtight container for up to 4 days.
  • You can reheat them skin-side up on the grill. It takes 10-15 minutes over medium heat to warm them up. Turn them after about 8 minutes to crisp the other side up. You can also reheat in the oven at 350 °F (175 °C) for 15-20 minutes. You can turn on the broiler for the last few minutes to get the skin crisper.