Smoked Chicken Quarters

🧂 Ingredients

• 2 tablespoon light brown sugar

  (packed)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon chili powder
• ¼ teaspoon ground black pepper
• ½ teaspoon oregano

  (optional)
• 2-3 lbs chicken quarters

Instructions

• 1 Add all of the dry rub ingredients (2 tablespoon light brown sugar, 1 tablespoon
  smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon
  salt, ½ teaspoon chili powder, ¼ teaspoon ground black pepper, and ½ teaspoon
  oregano) to a small mixing bowl and stir to combine. Set aside.
• 2 Rinse 2-3 lbs chicken quarters under cool running water and pat them dry with
  paper towels.
• 3 Season the chicken generously with your prepared dry rub, making sure to massage
  the seasoning into the meat. Let the chicken sit in the seasoning for 40 minutes
  to get the juices flowing and let it absorb the flavor (*see note).
• 4 Near the end of the 40 minutes, preheat your smoker to 250°F (65°C).
• 5 Once your smoker is ready, add the seasoned chicken quarters directly to the
  grate with the skin facing upwards.
• 6 Close your smoker and let it cook until the chicken reaches an internal
  temperature of at least 165°F (74°C), but preferably between 175-180°F
  (79°-82°C) as read by a meat thermometer. This took me about 2 hours (*see
  note).
• 7 Transfer your chicken to a tray or cutting board and loosely tent a piece of
  foil over the top. Let it rest for 10-15 minutes before serving.

Nutrition Info