Smoked Chicken Quarters

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

4.97 from 31 votes

Print Pin

Prep Time: 5

Cook Time: 2

Total Time: 2 5

Servings

Calories: 687kcal

Author: Angela Morris

Season the chicken with the dry rub. Allow it to rest for 10 minutes while you preheat the 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 chicken on the smoker. Insert a temperature probe, if you have one. Close the lid and let it smoke for about 2 hours, until the internal temperature of the chicken reaches 175° F(79°C).
Remove the chicken from the smoker and let rest for 5 minutes before serving.
If you want a crispy skin, put the chicken directly on the grill at 425°F (218°C) for 3-4 minutes to crispy it up.

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.