Easiest Way to Special To Try At Home Sweet Heat Smoked Chicken Leg Quarters

Alfred Holt

Page content

Easiest Way to Special To Try At Home Sweet Heat Smoked Chicken Leg Quarters Delicious, fresh and tasty.

Sweet Heat Smoked Chicken Leg Quarters. Great recipe for Sweet Heat Smoked Chicken Leg Quarters. There was a sale on chicken leg quarters at our local supermarket so I now have an abundance to experient upon. Sweet-smoke flavor permeates the meat and the pieces were pull-apart tender.

Packed full of dark meat flavor and glazed with a sweet and tangy.

Breast, leg, and chicken thigh are all pretty self explanatory, and the same goes for chicken quarters.

Simply put, the cut gets its name from the fact that it consists of one quarter of the chicken.

You can have Sweet Heat Smoked Chicken Leg Quarters using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sweet Heat Smoked Chicken Leg Quarters

Prepare 3-4 of chicken leg quarters (depending on size).
Prepare of for the brine.
It’s 4 tbs of sea salt.
Prepare 4 tbs of sriracha.
You need 2 tbs of honey.
It’s 1 tbs of granulated chicken bullion.
Prepare 1 tsp of garlic powder.
Prepare 1 tsp of onion powder.
Prepare 1 cup of hot water.
Prepare 2 cups of cold water.
Prepare of for the sauce.
Prepare 2 cups of all natural ketchup.
It’s 1 cup of brown sugar - packed.
You need 1/2 cup of water.
Prepare 1/4 cup of honey.
You need 2-3 tbs of sriracha (depends on how much spice you like).
Prepare 3 tsp of apple cider vinegar.
It’s 1 tsp of garlic powder.
It’s 1/2 tsp of onion powder.

A butcher's interpretation of what this actually consists of can vary, as a lower quarter will be different to an upper quarter.

Rub olive oil and seasoning mixture to fully coat the chicken quarters.

Lay your thighs and legs on the smoker rack and add smoker wood chips at the same time you.

Tips for Smoking Chicken Leg Quarters.

Sweet Heat Smoked Chicken Leg Quarters step by step

Add the first 6 brine ingredients to a gallon size ziploc bag (I like the slide n seal bags). Add the hot water. Seal and shake vigorously to combine ingredients until salt is dissolved..
Add cold water. Seal and shake again. Add chicken to bag. Squeeze out as much air as possible (careful to not squirted out any luquid). Seal bag and work brine around all chicken leg quarters..
Lay bag flat in a large, wide bottomed bowl (tgis is in case there are any leaks). Place and refrigerator for at least 24 hrs, or up to 48. Turn at least once while brining..
When ready to smoke. Working one at a time remove leg quarters from bag. Rinse under cold running water. Place on a large paper towel lined platter. Blot entire surface with paper towels to dry completely. Let sit out to come to room temperature while you prepare your smoker/grill..
Prepare your smoker or grill for indirect smoking. Place leg quarters on grate, skin side up. Close lid. Smoke at 250°F for 2 hrs or until internal temp reached 165°F..
While chicken is smoking make your sauce. Add all sauce ingredients to a medium size saucepan over medium heat. Stir until smooth. Bring to a simmer, stirring occasionally. Reduce heat to medium-low continue simmering uncovered, stirring occasionally, until sauce has darkened in color. About 10-15 minutes..
In the last 15 minutes of smoking brush both sides of chicken leg quarters with sauce. When done remove to a platter. Let rest uncovered 10 minutes. Serve with additional sauce if desired and enjoy..
Note: You will have extra sauce left over. Store it refrigerated for future use, its good on lots of things. It will keep for at least a couple weeks!.

First, season the leg quarters with a good dry rub, or even just simple salt and pepper.

Fill the water pan of the smoker about half full of hot water, then get it preheated and smoking with your favorite smoke wood.

Apple is always good with chicken.

This depends on the temperature of the meat when it goes into the smoker, how often you open the door, the actual temperature you maintain, etc.

Because it's going to continue to heat up once it's off the smoker, so this way it doesn't overcook.