Smoked Chicken Leg Quarters Recipes

SMOKED CHICKEN LEG & THIGH QUARTERS RECIPE

Steps:

• In a large stockpot over medium heat, combine 2 cups water, molasses, and salt. Bring to a boil until the salt is dissolved.
• Remove from the heat and stir in soy sauce, Worcestershire sauce, ginger, and garlic powder.
• Set aside and let cool.
• When the mixture is cooled, stir in 2 gallons of ice water, mixing well. Place each chicken quarter in a brining bag, oversized plastic bag, or large stockpot.
• Pour brining mixture over each chicken quarter and place in a bowl. Refrigerate, turning once, for 6 to 8 hours.
• Preheat smoker to 225°F.
• Remove chicken from brine after at least 6 hours, and rinse thoroughly to remove any remaining salt.
• Pat dry with paper towels. Then brush with olive oil.
• Place chicken on the middle rack of the smoker. Smoke for up to 3 hours or until the internal temperature reaches 165°F in the thickest part of the leg.
• Remove the meat from the smoker and enjoy with your favorite BBQ sauce!

SMOKED CHICKEN QUARTERS

Steps:

• Make sure your smoker is properly preheated to exactly 275F.
• Toss the coffee rub ingredients into your favorite mixing bowl together until they are well-combined.
• Rub the coffee rub generously onto each chicken leg quarter in order to season it well.
• Place the chicken onto the smoker, giving each piece enough room for proper heating on all sides.
• Allow the chicken to remain in the cooker for about one and a half hours so it will be cooked through to perfection for safe and scrumptious eating.
• Check the internal temperature of the chicken and make sure it has reached at least 165F so that it is safe to eat.
• Serve it up to the whole family, and enjoy!

SMOKED CHICKEN LEG QUARTERS

Steps:

• Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne in a bowl. Marinate chicken leg quarters in the homemade seasoning rub for 4 to 8 hours.
• At the same time, set an electric smoker to 275 degrees F (135 degrees C) for 3 hours. Keep the top vent closed.
• Place 1 chicken leg quarter on each of the wire racks. Place the racks into the smoker. Add water to the water pan. Add 2 loads of soaked wood chips according to manufacturer's instructions and open the vent.
• Smoke chicken until no longer pink in the center and the juices run clear, about 2 1/2 hours, adding more wood chips after each hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN LEG QUARTERS RECIPE

Steps:

• Preheat the oven to 400 °F (205 °C).
• Place an oven-safe cooling rack on a baking tray big enough to fit all the chicken.
• Stir together the spices in a little bowl.
• Place the chicken on the cooling rack (in the pan) and drizzle the olive oil over the top.
• Rub half the spice mix between the skin and the meat. Rub the other half on top and on the bottom of the chicken. On the bottom, there's just a little drumstick meat that you need to rub - no need to rub the bones.
• Bake for 40-50 minutes or until the internal temperature is 185 °F (85 °C) and the skin is browned and crisp. Let sit for 5-10 minutes before serving.
• If you have any leftovers, let them cool and refrigerate for up to 3 days.

TRAEGER SMOKED CHICKEN LEG + THIGH QUARTERS

Steps:

• turn smoker on to 300 degrees
• clean, dry and season chicken quarters
• cook chicken quarters until they reach 145 degrees
• increase smoker heat to bring chicken quarters to 165
• (optional) seer chicken quarters in a hot cast iron skillet