BBQ Smoked Chicken Quarters
Perfect smoked chicken leg quarters with crispy skin. Time and temperature guide. Use the best BBQ chicken rub and smoking woods.
Servings: 2
Equipment
- Apple, pecan, or cherry wood chunks
- BBQ smoker
Ingredients
- 4 chicken leg quarters
For the rub:
- 2 tbsp smoked paprika
- 1 tbsp thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
- 1 tbsp olive oil
Instructions
- Preheat your barbecue smoker to 220°F (105°C)
- Pat down chicken pieces with a paper towel to remove any excess water. Cut off any excess fat that’s visible on the outside of the meat.
- Apply a thin layer of oil to the chicken skin. Combine BBQ rub ingredients thoroughly in a small bowl. Apply BBQ rub generously to your chicken thighs, rubbing in firmly and thoroughly
- Transfer chicken quarters to your smoker rack. Add your choice of smoking wood to your smoker. Close your smoker chamber door once the chicken is in place inside the smoker.
- Cook until internal temperature reaches 165°F (73°C), about 2 hours. Use an instant read meat thermometer to accurately ready the temperature.
- Once cooked, transfer to a preheated grill at a medium heat. Cook for just a few minutes, turning regularly, for a crispy skin.