Slow smoked chicken quarters are easy to prep and cook and come out perfectly every time with a simple rubdown of flavorful spices and seasonings.
Why this recipe works
Smoked chicken quarters are crazy easy, with crazy flavor! There’s nothing exotic about learning how to cook these bad boys. Give them a good rub down with some spices and seasonings and transfer them to the smoker for 3 hours to work its magic. Some of the most tender dark meat chicken awaits.
So, what exactly are smoked chicken quarters? It refers to the leg and thigh, which are left attached as one piece. They’re larger and meatier than individual thighs or drumsticks, and they also contain more fat and connective tissue compared to white meat chicken. This makes them the ideal candidate for a slow smoking session where the chicken has ample time to absorb all that flavor.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – In my experience, chicken quarters can really vary in size. The quarters we used in this recipe were a nice healthy size, but we’ve definitely seen smaller. Keep this in mind when shopping and when smoking, as smaller quarters may take less time to cook.
RUB – Garlic salt, chili powder, cumin, onion powder, and olive oil add plenty of flavor to this recipe. If you have a favorite rub, by all means, use that! You can try one of other seasonings like Mexican Seasoning for boldness, Cajun Seasoning for some heat, or our Homemade Montreal Steak Seasoning as well.
How to Make Smoked Chicken Quarters
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat smoker to 275 F.
- Pat chicken quarters with paper towels.
- Combine all seasonings with the olive oil and whisk until completely mixed.
- Using gloved hands, rub oil mixture all over the chicken quarters.
- Place prepared quarters on the smoker and close the lid. Smoke for 3 hours.
- Allow to rest for 5 minutes before serving.
Frequently Asked Questions & Expert Tips
To crisp the skin of your smoked chicken quarters, you can pop them under the broiler in the oven for a couple of minutes (keep an eye on them) or heat them on a hot grill.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. To reheat, place the chicken quarters in a baking dish and add a splash of chicken broth or water. Cover the dish with foil and rewarm in a 325F oven for around 10 minutes or until heated through.
The wood you use comes entirely down to personal preference. Apple or cherry wood are great for a sweeter, milder flavor, which complements chicken well. Pecan and oak are other popular choices when it comes to chicken; both offer a nice balance of flavor.
Chicken quarters are best when they reach an internal temperature of 175–185°F. Use a meat thermometer inserted into the thickest portion of the meat to gauge the temperature.
Serving Suggestions
Serve your smoked chicken quarters with your favorite BBQ sauce, ours is this Dr. Pepper Barbecue sauce, of course. Pair with a side of potato salad, cornbread, coleslaw, corn on the cob, or baked beans.
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Smoked Chicken Quarters
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 ½ pounds chicken quarters about 4
- 1 ½ teaspoons garlic salt
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon onion powder
- 1 Tablespoon olive oil
- parsley optional as garnish
- Dr. Pepper Barbecue Sauce optional as a dipper
Things You’ll Need
- Smoker
Before You Begin
- In my experience, chicken quarters can really vary in size. The quarters we used in this recipe were a nice healthy size, but we’ve definitely seen smaller. Keep this in mind when shopping and when smoking, as smaller quarters may take less time to cook. The nutritional info will also vary depending on the size of your chicken quarters.
- To crisp the skin of your smoked chicken quarters, you can pop them under the broiler in the oven for a couple of minutes (keep an eye on them) or heat them on a hot grill.
- Chicken quarters are best when they reach an internal temperature of 175–185°F. Use a meat thermometer inserted into the thickest portion of the meat to gauge the temperature.
Instructions
- Preheat smoker to 275 F.
- Pat chicken quarters with paper towels.3 1/2 pounds chicken quarters
- Combine all seasonings with the olive oil and whisk until completely mixed.1 1/2 teaspoons garlic salt, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1 teaspoon onion powder, 1 Tablespoon olive oil
- Using gloved hands, rub oil mixture all over the chicken quarters.
- Place prepared quarters on the smoker and close the lid. Smoke for 3 hours.
- Allow to rest for 5 minutes before serving.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. To reheat, place the chicken quarters in a baking dish and add a splash of chicken broth or water. Cover the dish with foil and rewarm in a 325F oven for around 10 minutes or until heated through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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