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Photo of a smoked chicken leg quarter with bite taken out that looks tender, moist and juicy.
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Smoked Chicken Quarters

Course Main
Cuisine American
Keyword smoked chicken leg quarters
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 4
Author Erin Dooner

Ingredients

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

Instructions

  • 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.

Notes

For the paprika, you can use regular, hot or smoked. I've tried and loved them all in this recipe!