How to Smoke Juicy, Tender Chicken Leg Quarters

Chicken leg quarters are an affordable and tasty cut of meat that are perfect for smoking. With the right technique, you can make smoked chicken leg quarters that are moist, flavorful and fall-off-the-bone tender. In this article, I’ll share my tips for how to smoke chicken leg quarters so they turn out perfect every time.

Select the Right Chicken Leg Quarters

You want to start with good quality chicken leg quarters so your end result will be as delicious as possible. Here are some tips for selecting chicken leg quarters for smoking:

• Choose fresh, not frozen. Fresh chicken will absorb smoke and seasoning better.

• Look for uniform size so they’ll cook evenly. Aim for 8-10 oz leg quarters.

• Get skin-on. The skin protects the meat while cooking and smoking, plus adds flavor.

• Avoid pre-brined or injected chicken You’ll brine them yourself for best flavor

Your local grocery store meat counter is a good place to find high quality, fresh chicken leg quarters ideal for smoking.

Brine the Chicken Leg Quarters

Brining is a key step to ensuring smoked chicken leg quarters stay nice and juicy. The salt in the brine seasons the meat and helps it retain moisture.

Here is a simple brine recipe:

• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 gallon water
• Optional: 1 tbsp garlic powder, 2 bay leaves

Combine the brine ingredients in a large container and stir until the salt and sugar fully dissolve. Submerge the chicken leg quarters in the brine, cover and refrigerate for 1-2 hours. Rinse the chicken well before smoking.

You can also brine in a large resealable plastic bag by combining the brine and chicken inside the bag. Lay the bag in a rimmed baking sheet or container in case of leaks.

Prepare Your Smoker

While the chicken is brining, get your smoker ready:

• Set up your smoker and heat to 225-250°F using your preferred wood chips – I like hickory or apple for chicken.

• Fill the water pan if your smoker has one. This helps regulate temperature and adds moisture.

• Prepare a drip pan to catch drippings under the chicken – this makes cleanup easier.

• Oil the smoker grates so the chicken doesn’t stick.

Apply a Dry Rub

A flavorful dry rub adds another layer of tasty seasoning to your smoked chicken. Here’s a simple rub you can make at home:

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt

Mix the ingredients together until well combined. Pat the rub all over the chicken leg quarters, coating them evenly on all sides. Let the rubbed chicken sit at room temperature while your smoker heats up.

Smoke the Chicken

Once your smoker is up to temperature and the chicken is rubbed, it’s time to start smoking. Follow these tips:

• Place the chicken skin-side up on the smoker grates above the drip pan.

• Smoke at 225-250°F for 2-2.5 hours until the internal temperature reaches 165°F.

• Keep the smoker vents open and monitor the temperature. Add more wood chips as needed to maintain smoke.

• Flip the chicken halfway through for even cooking. Baste with sauce at this point if desired.

• Remove the chicken once it reaches 165°F and let rest 10 minutes before serving.

The low and slow smoking method lets the chicken cook gently while absorbing delicious smoky flavor.

Know When It’s Done

The best way to test doneness for smoked chicken leg quarters is by temperature. Use an instant read thermometer to check the thickest part of a leg quarter. It should reach 165°F when done.

Signs of doneness include:

• The juices run clear when pierced with a fork

• The meat has shrunk back from the bones

• It feels firm when pressed gently

If unsure, you can cut into a piece to check it has no pink inside. Remember to let the chicken rest before slicing into it.

Add Sauce (Optional)

For even more flavor, you can glaze the smoked chicken leg quarters with barbecue sauce during the last 30-60 minutes of smoking time.

Try using:

• Sweet and tangy barbecue sauce

• Citrus or fruit based sauces like peach or mango

• Spicy sauces for a kick of heat

Baste the chicken with sauce before returning to the smoker to caramelize it on. Sauces with sugars will char and caramelize under the high heat.

Rest and Slice the Chicken

Once smoked to perfection, remove the chicken from the smoker and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute for maximum juiciness.

I like to separate the thigh and drumstick for easier eating. Simply cut through the connective tissue between the pieces. Serve while hot alongside classic barbecue sides.

Add Smokey Flavor Without a Smoker

What if you want smokey chicken but don’t have a smoker? You can mimic smoked flavor a few different ways:

• Use Liquid Smoke – Add 1-2 tsp liquid smoke to the brine or rub. Just a little infuses flavor.

• Make Smoked Salt – Combine salt and smoked paprika. Rub on chicken in place of regular salt.

• Sear then Bake – Get browning on the grill or in a hot pan, then finish cooking in the oven.

• Use Smoked Oil – Toss chicken in olive oil that’s been infused with smoked garlic. Imparts subtle smoke.

While these won’t fully replicate real pit smoking, they can add nuance. Pair with charring for a similar effect.

Troubleshooting Smoked Chicken Leg Quarters

Smoking chicken leg quarters takes some finesse. Here are some common issues and how to prevent them:

Problem: Chicken is undercooked inside

Solution: Raise smoker temperature and cook chicken to higher internal temp of 170-175°F.

Problem: Chicken skin is rubbery

Solution: Smoke at higher heat of 275-300°F to crisp skin. Brine also helps.

Problem: Chicken is dry, not juicy

Solution: Brine chicken fully before smoking. Do not overcook.

Problem: Chicken has bitter, acrid flavor

Solution: Avoid using too much smoke. Stay below 100°F for clean smoke.

Problem: Chicken sticks to the grates

Solution: Oil grates well before cooking. Don’t move chicken too early.

Inject Extra Flavor

For even juicier, more flavorful smoked chicken, consider injecting it before cooking. Purchase an injection kit and make your own solution:

• 1 cup chicken stock or broth
• 1/4 cup olive oil or melted butter
• 3 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt

Inject the marinade into the thick parts of each chicken leg quarter. Inject evenly throughout both the thigh and drumstick. Then brine, rub and smoke as usual.

Best Woods For Smoking Chicken

The type of wood you use impacts flavor when smoking. Fruit woods like apple, cherry and pecan work well for chicken. Hickory and oak also impart delicious flavor. Stay away from dense, resinous woods that can overpower like mesquite. A blend of two woods is nice. Chips, chunks or logs all work.

More Tips for Perfectly Smoked Chicken Leg Quarters

• Leave skin on for moisture, flavor and texture.

• Brine at least 1-2 hours for well seasoned, juicy meat.

• Apply rub right before smoking so it sticks.

• Smoke low and slow at 225-250°F to tenderize.

• Use an instant read thermometer for guaranteed doneness.

• Let chicken rest before slicing for juicier meat.

• Serve with classic BBQ sides like beans, slaw and cornbread.

• Refrigerate leftovers within 2 hours and enjoy within 3-4 days.

Smoked chicken leg quarters make for amazing summer meals, game day snacking and anytime you crave sweet and smoky barbecue flavor. Follow these tips and you’ll have finger-licking good smoked chicken every time.

Smoking chicken leg quarters typically takes 2-4 hours, depending on the smoker temperature. At 225°F (107°C), it will take around 4 hours. At 275°F (135°C), it will take about 2.5-3 hours. At 300°F (150°C), it will take around 1.5-2 hours.