Smoked Chicken Quarters

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.

1. Preheat smoker to 275 F.
2. Pat chicken quarters with paper towels.
3. Combine all seasonings with the olive oil and whisk until completely mixed.
4. Using gloved hands, rub oil mixture all over the chicken quarters.
5. Place prepared quarters on the smoker and close the lid. Smoke for 3 hours.
6. 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.

More Smoker Recipes

• Smoked Salmon
• Smoked Queso Dip
• Smoked Beef Ribs
• Smoked Beef Short Ribs
• Smoked Chicken

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