Chicken leg quarters are super easy to smoke. These smoked quarters are covered in a flavorful sweet and spicy BBQ rub and then brushed with a thin layer of BBQ sauce. Juicy and delicious, you've never tasted a chicken leg quarter recipe like this before!
Get your tastebuds ready because these smoked chicken leg quarters are beyond amazing! Just like this smoked chicken thighs recipe and this brined smoked pork loin recipe, this chicken is super moist and tender with its sweet-smoke flavor that is perfect for any meal. Smoking chicken quarters has never been so easy. A simple rub with an easy prep...you'll be eating in no time flat!
If you're just beginning to venture into smoking meat, this is a hassle free and inexpensive smoker recipe to start with. It's inexpensive, requires minimal prep, and won't take all day to smoke. This is an easy beginner's smoker recipe that will impress your friends and family.
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Why This Recipe Works
- Chicken quarters are inexpensive and consist of dark meat which means they are naturally going to be more moist than white meat. When you smoke meat low and slow, it becomes even more tender and juicy.
- The prep is quick and easy. There's no need to brine or marinate the chicken. Add the rub, prep the smoker, and you'll be ready to eat in about 2 hours!
- You can smoke this chicken quarters recipe on ANY type of smoker! It doesn't matter if you use a pellet smoker, an electric smoker, propane gas or charcoal! This recipe is low maintenance and super easy to smoke!
🍗 Where To Purchase Fresh Chicken
Whenever I smoke meat, I'm typically a big proponent of buying meat from a butcher. But when it comes to purchasing poultry, I often buy it from my local grocery store. When it comes to beef, the cut and grade matters a lot. For chicken...well, it's just chicken.
There are three Grades of chicken, A, B, and C. The majority of the poultry you find in the grocery store will be Grade A. To be a Grade A, the total length of cuts on the breast or legs must be less than ¼" and total length of cuts everywhere else must be less than 1 ½". Grades B and C are usually processed into cut-up, chopped, or ground poultry products.
So regardless where you buy the chicken quarters, they will be Grade A. A lot of people like buying it from a butcher because they know where the animal was raised and if they are organic, all-natural, or free-range.
🛒 Ingredients You'll Need
- Chicken - use skin on and bone-in leg quarters.
- Olive Oil - helps the spices stick to the chicken while keeping the meat juicy while they smoke.
- Salt - flavor enhancer that adds the saltness.
- Oregano - brings an earthy, slightly peppery flavor that pairs exceptionally well with coriander.
- Black Pepper - adds a mild heat.
- Coriander - adds a slight citrus flavor and is full of flavor.
- Smoked Paprika - brings a slightly sweet and rich smokiness to the meat.
- Cumin - adds a depth of flavor and brings a warm, slightly nutty taste to the overall seasoning.
- Garlic Powder - infuses a savory, aromatic depth, making every bite incredibly flavorful and satisfying.
👩🏼🍳 See the recipe card below for a full list of ingredients and measurements!
🔥 Preparing The Smoker
Before placing the meat in the smoker, you need to prepare the wood and preheat the smoker. Depending on what type of smoker you plan to use will depend on how it needs to be prepared. If you're using a gas or charcoal smoker, you'll need to prepare the water pan and get the wood chunks or chips ready.
I go into detail on how to prepare a gas smoker in my Applewood Smoked Chicken recipe. Check it out here on Step 4 – Preparing the Smoker. For this chicken quarters recipe, ensure whatever smoker you use is preheated to 225°F before placing the meat in the smoker.
🔪 Step-By-Step Recipe Instructions
Step 1: While the smoker is preheating, baste the olive oil onto each piece of meat. Ensure all crevices are covered in a thin layer of oil.
Step 2: Mix together all the spice ingredients in a small bowl.
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Step 3: Next, spoon the dry rub onto each piece of chicken.
Step 4: Ensure you use a generous amount and then using your hands to spread the rub evenly until each piece is covered.
Step 5: When the smoker is preheated, put each piece directly onto the rack. Insert a digital meat thermometer into the meat, close the lid and let the chicken leg quarters smoke low and slow.
Step 4: It will take about 2-2.5 hours to smoke chicken leg quarters at 225°F. During the first 1 hour of smoking, the internal temperature of the meat will increase pretty quickly. After hour 1, it will start to slow down.
Step 5: It's important to keep the digital meat thermometer inserted the entire time so you can monitor the internal temperature of the meat. Once the internal meat thermometer reaches 165°F, the chicken is done. Using tongs, remove the leg quarters and let them rest for 5 minutes before serving.
These smoked chicken leg quarters are officially done and ready to enjoy! If you're are a BBQ sauce fan like I am, consider brushing on a thin layer before serving.
These are juicy, full of flavor, and perfect for any backyard barbecue. This is a low maintenance recipe that requires minimal work yet tastes like you slaved over the meal all day. A lot of smoker recipes require a good amount of preparation, time, and attention, but not these smoked leg quarters. This is an easy recipe!
🙋🏼♀️ Recipe FAQs
Keep the smoker temperature between 225°F and 250°F. The temperature in the smoker is going to fluctuate a bit; just ensure when making this recipe that your smoker temperature doesn't go below 225°F and doesn't go above 250°F.
When smoking any type of poultry, I use a milder wood such as apple, cherry, or pecan.
They should be cooked until they reach a safe minimum internal temperature of 165°F. Some people may choose to cook poultry to higher temperatures. Just keep in mind that the higher the internal temperature of the meat, the more dried out the meat will be. If you want to remove the temperature gauge and pierce a different part of the meat to check the temperature, you can. You will lose some of the internal juices when you do this, but smoked chicken is already incredibly juicy so losing a little juice won't make a huge difference.
Expert Tips
- If you are using a propane gas smoker, my preference is to use wood chunks over wood chips. They provide more smoke, burn longer, and provide more flavor. If you're using a charcoal smoker, chips work best. For pellet smokers, you're required to use pellets. For electric smokers, if they don't come with their own specialized wood, use wood chips.
- The spice rub is versatile and can be used on any type of chicken when grilling. To make a smaller batch, just cut the the ingredient measurements in half.
- Always insert a digital thermometer into the meat at an angle. You want to ensure your temperature gauge is not touching bone.
- The goal is to keep as much smoke in the smoker as possible so make sure you insert the temperature gauge into the meat when you place it on the rack. That way you can monitor the internal temperature of the meat without opening the door and letting smoke out.
🥘 More Smoker Recipes
If you tried these smoked chicken leg quarters or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Smoked Chicken Leg Quarters
Equipment
- Any type of smoker
Ingredients
For The Chicken
- 4-5 chicken quarters
- ¼ cup olive oil
For The Chicken Rub
- 2 Tablespoons kosher salt
- 2 Tablespoons oregano, dried
- ½ Tablespoon ground black pepper
- ½ Tablespoon coriander
- 1 Tablespoon smoked paprika
- 1 Tablespoon cumin
- ½ Tablespoon garlic powder
Instructions
- Prepare the smoker and preheat it to 225°F.
- Baste ¼ cup of olive oil onto each quarter chicken. Ensure all crevices are covered in a thin layer of oil.
- Mix together all the spice ingredients in a small bowl.
- Next, spoon the dry rub onto each piece of chicken. Ensure you use a generous amount and then using your hands to spread the rub evenly until each piece is covered.
- When the smoker has preheated to 225°F, put the chicken thighs directly onto the smoker rack. Insert a digital meat thermometer into the meat, close the lid, and let the chicken leg quarters smoke low and slow.
- Keep the digital meat thermometer inserted the entire smoke time so you can monitor the internal temperature of the meat. Once the internal meat thermometer reaches 165°F, the chicken is done.
- Using tongs, remove the chicken leg quarters from the smoker and let them rest for 5 minutes before serving.
Notes
- Use a mild wood when smoking chicken such as apple, cherry, or pecan.
- The spice rub is versatile and can be used when grilling chicken or pork. To make a smaller batch, just cut the the ingredient measurements in half.
- If you are using a propane gas smoker, my preference is to use wood chunks over wood chips. They provide more smoke and a lot more flavor. If you're using a charcoal smoker, chips work best. For pellet smokers, you're required to use pellets. For electric smokers, if they don't come with their own specialized wood, use wood chips.
- Always insert a digital thermometer into the meat at an angle. You want to ensure the temperature gauge is not touching bone.
- You want to keep the smoker temperature between 225°F and 250°F. The temperature in the smoker is going to fluctuate a bit; just ensure when making this recipe that the smoker temperature doesn't go below 225°F and doesn't go above 250°F.
- The goal is to keep as much smoke in the smoker as possible so make sure you insert the temperature gauge into the chicken when you place it on the smoker racks. This will allow you to monitor the internal temperature of the meat without opening the smoker.
- Once the internal temperature of the meat reaches 165°F, the chicken is done and can be removed from the smoker.
- If you want to remove the gauge and pierce a different part of the meat to double check the temperature, you can. You will lose some of the internal juices when you do this, but smoked chicken is already incredibly juicy so losing a little juice won't make a huge difference.
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Jim
The chicken was very tender and juicy. It took longer than I expected to cook, but that is not unusual when smoking meat. The only downsides were the skin turned out tough. I am not sure why, but I will experiment with some of the suggestions on how to possibly make it more crispy rather than tough. With that, my wife found the rub too salty. I like salty, but it was at the extreme for me as well. I will likely cut back the salt the next time I make this, and I will make it again.
Amanda Mason
Glad to hear it! I like salty, too. When smoking meat, it's hard for the skin to come out crispy because when you smoke low and slow, it can't crisp up. To crisp it up, you'd have to smoked it at a high temperature at the end and you will sacrifice some of the juicy meat.
Eric McCauliffe
When smoking chicken I've always had good results when letting the temp climb to slightly over 300 for 20 minutes then back down to finish. The higher temp allows the fat to render out of the skin and get a better texture. It's not perfect all the time but it's been dang good!
Jim V
This recipe looks good. I have the chicken in the smoker at the moment. Making the rub and preparing the chicken was extremely easy. I let them sit for 30 minutes after putting on the rub as I worked at dialing in the smoker temperature. It is sitting around 233F which is close enough for me. I am using apple wood for the smoke. I am looking forward to seeing how this will be.
Amanda Mason
I cant wait to hear how they turn out for you!!! Let me know!
Tom
One thing I would like to add is never trust the thermometer that comes with your smoker. Always use another one!
Amanda Mason
I agree with you!
Becky
My husband, who is usually endorses a basic salt and pepper rub, loved it. "Wow, this is a keeper; this is really good", he said. Thanks for a great new recipe!
Amanda Mason
I am so glad to hear this! You made my night! Thank you so much for taking the time to let me know how it turned out!
Audrey
If you remove the skin will it affect the moisture of the chicken?
Amanda Mason
Yes, it will. The skin is a natural barrier and it helps to lock in moisture during the smoking process. When you remove the skin, more of the chicken's surface is exposed directly to the heat and smoke, which can result in faster evaporation of moisture from the meat.
Adam
Any suggestions on what to adjust if they are skinless?
Amanda Mason
Shouldn't be any adjustments other than possibly the smoking time. Always smoke to internal temperature and never time. Everything else should be the same.
Michael OBrien
This recipe looks great and can't wait to try it. I want to make a big batch for a party probably 30-40 leg qtr. My smoker will about 20-25 at a time. What is the best way to keep one batch warm while the other cooks or would they dry out? Can you smoke ahead and reheat in the oven or on the grill?
Thank you
Amanda Mason
Yes - smoke ahead of time and keep warm in oven. Ensure the oven setting in on warm because you dont want the chicken to cook.
Lindsey
I kept my smoker at 225 and they finished in 2 hours. Any thoughts on why it was so much quicker?
Amanda Mason
So many factors, yes. Is your smoker in the direct sunlight or shade? Were the chicken quarters big or small? How close were they to fire/burner? Always go by internal temperature and not time. How did they taste?
Tom
I would like to add if you were using that thermometer that is built in to your smoker they are inaccurate you might want to find a wireless one they are great I do believe you can even find them that will work with your phone! Best of luck.
Amanda Mason
Excellent advise! Thanks for sharing with everyone!
Linda
This chicken recipe is so flavorful and delicious in every bite! I'll be making this often
Amanda Mason
So glad you loved it!! It's one of my absolute favorites!!!
Kate
My chicken legs turned out so moist and delicious! I can't wait to make this again!
Amanda Mason
NICE!! I'm so glad to hear this, Kate! This recipe is so delicious....it's a huge hit here at our house, too!
Liz
These chicken legs look delicious! Sound like the perfect summer BBQ grill out food! Excited to give these a try!
Amanda Mason
I can't wait to hear how you like them!! They are sooo good!
Tim Blume
Love this recipe! Quick question, when I smoke chicken on my pellet smoker, the chicken always turns out amazing. However, the skin of the chicken get tough. What can I do to make sure the skin of my chicken is crispy?
Amanda Mason
Hi Tim!! I'm so glad you love my recipe!! To get the chicken skin crispy, you have to smoke it at a higher temperature. Which on a pellet grill...that means you are pretty much grilling it. Another thing you can try to do is to start it smoking low at 225°F for the first hour and then crank up the heat to around 300°F toward the end of the smoking process. If you use this method, you have to be careful and do it just right so the meat doesn't dry out. Butt with dark meat, you should be ok. It can be done, you just have to adjust the smoking process.
Tim Blume
Thank you for your reply! I'll give it a try!
Amanda Mason
Let me know how it turns out!!