Smoked Chicken Leg Quarters

Jul 16, 2025
by Adrain Marks
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PREP TIME

10 mins
COOK TIME

2 hrs 30 mins
TOTAL TIME

6 hrs 40 mins
SERVING

4 People
VIEWS

0

Embark on a culinary journey with our Smoked Chicken Leg Quarters, where succulent chicken meets the smoky embrace of perfectly charred wood. A symphony of savory spices infuses every bite, creating an unforgettable gastronomic experience that will tantalize your taste buds.

Ingridients

Adjust Servings

2 tablespoons salt, or to taste

1 teaspoon garlic powder

1 teaspoon red pepper flakes

1 teaspoon ground black pepper

1 pinch cayenne pepper

4 chicken leg quarters

Wood chips, soaked in water for 20 minutes

Nutrition

Carbohydrate

1 g
Cholesterol

143 mg
Fiber

1 g
Protein

41 g
Saturated Fat

4 g
Sodium

3627 mg
Sugar

0 g
Fat

13 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a glass or ceramic bowl, harmonize salt, garlic powder, red pepper flakes, black pepper, and cayenne pepper. Gently massage the mixture onto the chicken leg quarters, ensuring an even coating. Cover the bowl with plastic wrap and let the flavors meld in the refrigerator for 4 to 8 hours.

02

Step

Three hours before the grand smoking performance, preheat your electric smoker to a precise 275 degrees F (135 degrees C), adhering to the manufacturer's symphony of instructions. Keep the top vent reverently closed.

03

Step

As the curtain rises on the cooking spectacle, delicately place one chicken leg quarter on each of the four wire racks. Arrange the racks within the smoker's embrace, adding water to the water pan for a humid ambiance. Introduce two encores of soaked wood chips, following the manufacturer's harmonious guidelines, and gracefully open the vent.

04

Step

Allow the smoker to work its magic, imbuing the chicken with smoky allure, until no trace of pink remains within, and the juices flow with crystalline purity, approximately 2 ½ hours. After each hour of cooking, replenish the wood chips to maintain the smoky crescendo. To ensure perfection, an instant-read thermometer, inserted into the heart of the chicken near the bone, should register a triumphant 165 degrees F (74 degrees C).

For an intensified smoky flavor, consider using a blend of different wood chips such as hickory, applewood, or mesquite.
Ensure the chicken leg quarters are evenly spaced on the smoker racks to promote consistent cooking and optimal smoke penetration.
If the chicken skin starts to darken too quickly during smoking, loosely tent it with aluminum foil to prevent burning.

Adrain Marks

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