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BLANK » Recipe Index » Main Entree

Smoked Chicken Leg Quarters

June 12, 2021 by Charla 17 Comments

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Love chicken? Then you have got to try these smoked chicken leg quarters. Smoked to succulent, juicy perfection using an electric smoker and my homemade dry rub. It's so delicious and a recipe that is easy to follow!

4 chicken legs on a wired tray

If you have been following my website from the beginning then you guys will know that I love a combination of meatless and meaty recipes.

I've always wanted to smoke my own dishes instead of depending on invites from family and friends to attend their outdoor barbeques.

The thing is, living in England the weather is more wet and cold then it is sunny and dry. As a result, when warm weather or even summer arrives, it is precious  so you have to grab it with both hands.

Recipe inspiration

Last Christmas I was gifted an electric smoker which I have been experimenting with a few recipes away from the website. 

I wanted to be the guinea pig for you guys, to make sure I got it right before show casing it.

Based on feedback, you guys seem to enjoy my chicken recipes, so these smoked chicken legs should be a summer time hit, serve with it a drink of your choice and relax.

I will forewarn you, that it does involve some prep work and you will need 1-2 days to get the chicken ready because of the brining process and leaving the chicken to infuse the dry rub (this is optional but recommended)

close up of the chicken leg

What is brining?

The process of brining, just like curing, it goes back a long way. It was originally used for food preservation, before the concept of a refrigerator even came into existence.

It involves placing meat (chicken, turkey, seafood, or pork) in a large volume of salty water for a length of time.

Coarse salt is a key requirement, with additional herbs/spices, brown sugar and sometimes vinegar is used too. 

Some people like to heat the brine up first of all, so the salt and sugar are dissolved then leave it to completely cool down before adding the meat.

Why brine your meat?

There's a science to it, it's called osmosis, remember from your days in the science lab? 

I also feel that brining and marinating have the same end goal which is to infuse prior to cooking (I will explain more further down).

The reason why brining is recommended is simply because by placing meat in salt water, this alters the meat proteins to allow the cells to retain even more moisture.

Let's put it this way, even before the meat is cooked it starts off with a higher liquid content.

Therefore, then the meat is cooking, because it started off with additional moisture thanks to the brining progress, it won't loose a lot of moisture as it is being cooked.

The chicken when it is cooked is tender, juicy and flavoursome.

How to brine the chicken

steps1-6 how to brine the chicken
  • Place all of the ingredients listed to make the brine in a large saucepan.
  • Bring the water to a gentle simmer on medium heat until the coconut sugar and sea salt dissolve (this will take several minutes).
  • Turn off the stove and leave the brine until completely cold (very important).
  • Once the brine is cold, add the chicken legs making sure the chicken is completely submerged.
  • Cover and refrigerate for at least 8 hours or overnight.
  • Remove the chicken from the brine and rinse with cold water, pat dry, ready to season.

Smoking the chicken

steps 7-12 smoking the chicken
  • Mix together the seasoning for the chicken in a small bowl then set aside, put 3 tablespoons of seasoning away separately as you will be using this to form a glaze.
  • Preheat an electric smoker to 250f/120c.
  • Add the wood chips (apple, hickory etc..) to the smoker box/tray.
  • Coat the chicken lightly with some oil then apply the dry rub (you may find it easier to lay the seasoning on a plate/bowl and press the chicken, both sides so the seasoning sticks) , make an incision to the skin of each piece of chicken leg so you can access underneath the skin to apply some of the rub.
  • Place the chicken legs inside the smoker and smoke for 2-2½ hours or until the thicker part of the chicken is 165f/75c. (you may need to replenish the wood chips during the cooking time so keep an eye on things).
  • Once the chicken done, mix together the reserved 3tbsp of seasoning with melted butter to form a glaze and coat the chicken then continue to smoke for another 10-15 minutes.

Notes and tips

  • Coat the chicken towards the end of the smoking period, helps to yield more moisture. This is an optional but recommended step.
  • When making the seasoning, do a taste test before using it, you may want to adjust some of the herbs/spices to suit, start with ½ tablespoon of salt and add more if needed.
  • It's okay to add what herbs or additional spices you want to add to the brine.
  • It's best to use coarse salt i.e. coarse sea salt, pink salt and so fourth.
  • Make sure the chicken is cooked through, if it is your first time smoking chicken then use a thermometer to ensure its readiness.
  • From a health and safety perspective, make sure the brine is completely cool before dipping the chicken into it.
  • If you want to use lean cuts of meat instead i.e. breasts, go ahead and adjust accordingly.
  • Use what wood chips you prefer, I used Applewood. 
  • Any leftover chicken can be frozen or carried over as leftovers (keep refrigerated and consume within 3 days) for meal prep.
close up of the chicken

More chicken recipes to try

  • Brown Stew Chicken
  • Jamaican Coconut Curry Chicken
  • Tamarind Chicken
  • Jamaican Curry Chicken
  • Trinidad Stew Chicken
  • Cuban Mojo Chicken
  • Nutmeg Chicken (Grenadian inspired)

Other seasoning you can use instead for smoking

  • Cajun Seasoning
  • Lemon Pepper Seasoning
  • All Purpose Seasoning
  • Jerk Seasoning
  • Beef Seasoning
  • Sazon Seasoning

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

chicken in an electric smoker

Smoked Chicken Leg Quarters

Love chicken? Then you have got to try these smoked chicken leg quarters. Smoked to succulent, juicy perfection using an electric smoker and my homemade dry rub. It's so delicious and a recipe that is easy to follow!
5 from 8 votes
Print Pin Rate
Course: Main Entree
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 20 minutes minutes
Servings: 4 people
Calories: 479kcal
Author: Charla

Ingredients

  • 4 large chicken leg quarters cleaned/washed

To make the brine

  • 8 cups water (1.8 litres)
  • ½ cup coarse sea salt (146g)
  • ⅓ cup coconut sugar (54g) or organic raw cane sugar
  • 4 garlic cloves
  • 2 bay leaves
  • 8 sprigs thyme
  • 1 tablespoon whole peppercorns (15g)
  • 1 teaspoon chilli flakes (5g)

Seasoning to smoke the chicken

  • 4 tablespoon olive oil
  • 2 tablespoon smoked paprika (30g)
  • ⅓ cup coconut sugar (146g) or organic raw cane sugar
  • 3 teaspoon onion powder (15g)
  • 3 teaspoon garlic powder (15g)
  • 3 teaspoon thyme (15g) dried
  • 3 teaspoon oregano (15g)
  • 3 teaspoon parsley (15g)
  • 3 teaspoon black pepper (15g)
  • 2 teaspoon cayenne pepper (10g) or to taste
  • ½ - 1 tablespoon pink salt (15g) or to taste

The glaze

  • 3 tablespoon of the leftover seasoning (44g) (see ingredients above)
  • ¼ cup dairy free butter (54g) melted

Instructions

To make the brine

  • Place all of the ingredients listed to make the brine in a large saucepan.
  • Bring the water to a gentle simmer on medium heat until the coconut sugar and sea salt dissolve (this will take several minutes).
  • Turn off the stove and leave the brine until completely cold (very important).
  • Once the brine is cold, add the chicken legs making sure the chicken is completely submerged.
  • Cover and refrigerate for at least 8 hours or overnight.
  • Remove the chicken from the brine and rinse with cold water, pat dry, ready to season.

To smoke the chicken legs

  • Mix together the seasoning for the chicken in a small bowl then set aside, put 3 tablespoons of seasoning away separately as you will be using this to form a glaze.
  • Preheat an electric smoker to 250f/120c.
  • Add the wood chips (apple, hickory etc..) to the smoker box/tray.
  • Coat the chicken lightly with some oil then apply the dry rub (you may find it easier to lay the seasoning on a plate/bowl and press the chicken, both sides so the seasoning sticks) , make an incision to the skin of each piece of chicken leg so you can access underneath the skin to apply some of the rub.
  • Place the chicken legs inside the smoker and smoke for 2-2½ hours or until the thicker part of the chicken is 165f/75c. (you may need to replenish the wood chips during the cooking time so keep an eye on things).
  • Once the chicken done, mix together the reserved 3tbsp of seasoning with melted butter to form a glaze and coat the chicken then continue to smoke for another 10-15 minutes.
  • Serve accordingly.

Notes

  • Coat the chicken towards the end of the smoking period, helps to yield more moisture. This is an optional but recommended step.
  • When making the seasoning, do a taste test before using it, you may want to adjust some of the herbs/spices to suit, start with ½ tablespoon of salt and add more if needed.
  • It's okay to add what herbs or additional spices you want to add to the brine.
  • It's best to use coarse salt i.e. coarse sea salt, pink salt and so fourth.
  • Make sure the chicken is cooked through, if it is your first time smoking chicken then use a thermometer to ensure its readiness.
  • From a health and safety perspective, make sure the brine is completely cool before dipping the chicken into it.
  • If you want to use lean cuts of meat instead i.e. breasts, go ahead and adjust accordingly.
  • Use what wood chips you prefer, I used Applewood. 
  • Any leftover chicken can be frozen or carried over as leftovers (keep refrigerated and consume within 3 days) for meal prep.

Nutrition

Calories: 479kcal | Carbohydrates: 35g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 16156mg | Potassium: 507mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2609IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Hillary says

    March 01, 2022 at 8:28 am

    5 stars
    I think I used to have that same smoker. If it’s the presto indoor electric smoker, you might check to see if there was a recall on the model you have. I got a letter saying the wiring was faulty and a fire hazard. If nothing else, keep an eye on it and be safe! Also the recipe is amazing!

    Reply
    • Charla says

      March 01, 2022 at 2:36 pm

      Hi Hilary, thank you for the heads up! Yes, I saw that. My smoker isn't Presto, but it does look very identical to the Presto model. Because of the recall and the similarities in appearance and features I have been using it sparingly. I'm hoping to upgrade to an outdoor smoker so I can continue to create some BBQ recipes for you guys. Glad you liked the recipe!

      Reply
  2. Coya says

    August 09, 2021 at 3:54 pm

    Where did u get ur electric smoker from? Looking for one now

    Reply
    • Charla says

      August 09, 2021 at 3:56 pm

      Not sure if this is useful but this is the one that I'm using My Electric Smoker

      Reply
      • Coya says

        August 09, 2021 at 4:45 pm

        Thank u can't wait to try this recipe 🤗

        Reply
        • Charla says

          August 09, 2021 at 6:42 pm

          You are very welcome.

          Reply
  3. Sharon Chen says

    June 17, 2021 at 6:19 pm

    5 stars
    Thanks for the tips on coating! I will try this for our next family dinner.

    Reply
    • Charla says

      June 17, 2021 at 6:30 pm

      You are welcome and enjoy!

      Reply
  4. Carrie Robinson says

    June 17, 2021 at 2:12 pm

    5 stars
    That dry rub sounds fantastic! Going to have to share this recipe with my dad. He loves using his smoker. 🙂

    Reply
    • Charla says

      June 17, 2021 at 2:24 pm

      Thanks Carrie. I'm sure your dad will enjoy it!

      Reply
  5. Helen says

    June 17, 2021 at 11:36 am

    5 stars
    This looks great. We have a smoker but don't use it nearly enough! Time to dig it out and have a go.

    Reply
    • Charla says

      June 17, 2021 at 11:48 am

      Thanks Helen. Do give it a try!

      Reply
  6. Jacq says

    June 17, 2021 at 9:20 am

    5 stars
    Gave my brother an electric smoker for his birthday and I am looking for interesting recipes to give him also. Think he will appreciate this one. Thanks

    Reply
    • Charla says

      June 17, 2021 at 10:33 am

      You are welcome

      Reply
  7. Jac says

    June 17, 2021 at 9:19 am

    5 stars
    I gave my brother an electric smoker for his birthday and I am collecting recipes to give him also. Think he will appreciate this one. Thanks!

    Reply
  8. Denay DeGuzman says

    June 17, 2021 at 6:38 am

    5 stars
    The smoked chicken turned out perfectly! It was so delicious. I paired it with Jasmine rice and a garden salad. I'm adding this recipe to our monthly meal plan.

    Reply
    • Charla says

      June 17, 2021 at 10:33 am

      Glad you enjoyed it Denay

      Reply
5 from 8 votes (1 rating without comment)

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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