Smoked Chicken Quarters

Smoked Chicken Quarters are a great dinner option, and you only need two basic ingredients to enjoy their rich, smoky flavor.

Why You’ll Love It

• Irresistible Smoky Flavor: The chicken takes on a deep, smoky taste that’s simply irresistible. The slow smoking process infuses the meat with a delicious, woodsy essence, making every bite a flavor-packed experience.
• Tender and Juicy: These chicken quarters remain incredibly tender and juicy. You’ll savor each bite without worrying about dryness, as the slow smoke helps lock in the moisture.
• Versatile for Any Occasion: Chicken quarters are incredibly versatile. They can be the star of a casual backyard barbecue, a holiday feast, or a simple weeknight dinner. Their adaptability makes them a beloved choice for various occasions and preferences.

» You might also like this Grilled Chinese Chicken on a Stick.

Ingredients Needed

• Chicken quarters – If you are unfamiliar, a chicken quarter includes the thigh and drumstick in one piece. I can often find them at the grocery store with 4 in a package.
• Dry Rub: I like to use this homemade chicken dry rub. It contains smoked paprika, flour, garlic powder, celery salt, onion powder, mustard powder, ground black pepper, ground ginger, oregano, thyme, basil, salt, and cayenne pepper.
• BBQ sauce – Optional. If you feel like adding bbq sauce you can use your favorite or try this homemade bourbon bbq sauce.

Equipment Needed

• Smoker – We use a Traeger Grills Pro 575 for most of our smoking, though I also have a Z Grills 700 series. Whenever we’re smoking something small, we use our Ninja Woodfire Outdoor Grill.
• Wood pellets – There are many types of pellets available. We like Traeger Signature blend or Bear Mountain Gourmet Blend. If you’ve already got pellets in your smoker, use whatever you have.
• Meat thermometer – Many smokers have a thermometer built in, but if yours doesn’t, get an instant-read thermometer. I love this Thermapen.

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Why Chicken Quarters Are Great for the Smoker

Smoked chicken quarters are a popular and tasty option for cooking on the smoker for several reasons. For one, they are a relatively inexpensive cut of meat, which makes them a great choice for a large gathering or if you are on a budget.

You can easily feed a crowd. And everyone is happy with a nicely smoked chicken leg.

While some cuts of chicken can dry out on the grill, like chicken breasts, the fat in chicken legs (which is the thigh and drumstick) keeps the meat moist and juicy, even when exposed to the high heat of the grill. This means that you can cook the chicken for longer without worrying about it becoming tough or dry.

What Temperature Should Chicken Quarters Be Smoked At?

We are pretty passionate about this discussion. Everyone has their own idea of what temperature you should smoke meats, like chicken, at. In this recipe we are smoking the chicken quarters at 250°F (121°C).

The reason we choose 250°F (121°C) for smoking chicken is because it’s low enough that the chicken has time to soak up a lot of smoke flavor and aroma.

How Long Does It Take to Smoke Chicken Quarters?

To smoke your chicken legs, it will take between 2 and 3 hours at 250°F(121°C). It’s important to use a meat thermometer to ensure the chicken is cooked through and safe to eat. The internal temperature of the chicken should reach 175°F(79°C) when tested at the thickest part of the meat, without touching the bone.

If you don’t test them with a thermometer, it’s very easy to undercook drumsticks. They will end up being slightly pink in the middle or when you poke them with a fork or knife, the juices will run pink.

Tips for Smoking Chicken Legs

• Avoid opening the lid of the smoker too often while smoking, as this can cause the temperature to drop and result in longer cooking times. It will also cause the smoke to dissipate and you really want all the smoke to be concentrated on these chicken quarters.
• Place the temperature probe in the thickest part of the chicken without hitting the bone for the most accurate reading.
• For extra crispy skin, put the chicken legs on the grill at a high heat, like 425°F (218°C) for a few minutes to crisp up the skin.

How to Smoke Chicken Quarters

Mix together all of the seasonings for the dry rub season the chicken. Allow it to rest for 10 minutes while you preheat the smoker. You might also like this all-purpose dry rub recipe, it is one of our favorites.

Preheat your smoker to 250° F(121°C). Don’t forget to stock the hopper with your preferred pellets (we like apple wood pellets for chicken).

Place the leg quarters on the smoker and cook for about 2 hours or until the internal temperature reads 175° F(79°C). If you want to baste them with BBQ sauce, you can start doing that when the internal temp reaches 165° F(74°C). This will keep the sauce from scorching.

Remove the chicken from the smoker and allow them to rest for about 10 minutes before serving. I like to tent them on a plate with some tinfoil to keep them nice and warm.

If you want a crispy skin, put the chicken directly on a hot grill for 3-4 minutes to crispy it up.

How to Store

If you’re storing the chicken in the fridge, place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. Store the chicken in the fridge for up to three to four days.

If you’re storing the chicken in the freezer, place it in a freezer-safe container or zip-top bag. Frozen grilled chicken can last up to three to four months in the freezer.

How to Reheat

You can reheat your chicken in the oven, on the stovetop, or in the microwave.

• Oven: Preheat your oven to 350°F (175°C), cover the chicken with foil to prevent it from drying out, and heat it until it reaches an internal temperature of 165°F (74°C). Depending on the size and quantity of your leftovers, this can take 10-20 minutes.
• Stovetop: Heat a skillet over medium heat, add a bit of oil or broth to prevent the chicken from drying out, then add your chicken. Cook it, stirring occasionally, until it’s heated through and reaches an internal temperature of 165°F (74°C).
• Microwave: Put the chicken in a microwave-safe dish, cover it with a microwave-safe lid or wrap it with microwave-safe plastic wrap, and heat it on medium power, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). Be careful not to overcook it, as microwaves can dry out chicken quickly.

Regardless of the method you use, always check that the chicken has reached a safe internal temperature of 165°F (74°C) with a food thermometer before consuming.

Frequently Asked Questions