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Crispy Smoked Chicken Quarters Recipe with Bold Dry Rub for Perfect BBQ

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A smoky, spicy, and crispy smoked chicken quarters recipe featuring a bold dry rub and a two-step cooking process to achieve perfect BBQ chicken with crackly skin and juicy meat.

Ingredients

Scale
  • 4 bone-in, skin-on chicken leg quarters (about 2.5 to 3 lbs)
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp ground black pepper
  • 1½ tsp kosher salt
  • 1 tsp dried thyme or oregano (optional)
  • 1 tbsp olive oil or avocado oil
  • Hickory or apple wood chips (soaked in water for at least 30 minutes)

Instructions

  1. Soak wood chips in water for at least 30 minutes. Preheat smoker or grill to 275°F using indirect heat.
  2. In a medium bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, kosher salt, and dried thyme or oregano if using. Stir well.
  3. Pat chicken quarters dry with paper towels. Lightly brush each piece with olive or avocado oil, then generously coat with the dry rub, pressing it into and under the skin where possible.
  4. Place chicken quarters skin side up on the grill grate or wire rack, ensuring they are not touching. Insert a meat thermometer probe into the thickest part of one piece, avoiding bone.
  5. Close the lid and smoke at 275°F for about 1 hour 15 minutes, maintaining steady heat and smoke. Add soaked wood chips as needed. Internal temperature should reach 155°F.
  6. Increase heat to 375°F for the last 15-20 minutes to crisp the skin. Watch carefully to avoid burning; skin should blister and crackle.
  7. Remove chicken from smoker and let rest for 10 minutes. Final internal temperature should be 165°F for safe eating.

Notes

Pat chicken skin dry and let sit uncovered in the fridge for an hour before seasoning to improve crispiness. Use indirect heat to avoid burning. Finish with a higher temperature or under a broiler for 2-3 minutes if skin isn’t crisp enough. Adjust cayenne pepper to taste for heat level. Leftovers keep well refrigerated for up to 3 days; reheat gently in oven at 325°F to preserve crispiness.

Nutrition

Keywords: smoked chicken quarters, crispy chicken, BBQ chicken, dry rub chicken, smoked chicken recipe, hickory smoked chicken, bold dry rub, grilled chicken quarters

Find it online: https://leilameals.com/crispy-smoked-chicken-quarters-recipe-with-bold-dry-rub-for-perfect-bbq/