Smoked chicken quarters are a wonderful way to enjoy dark meat. The two-stage cooking process on a pellet grill makes the chicken tender and gives it a rich, smoky taste.
This recipe is straightforward, requiring just a few ingredients and about two hours from start to finish. It’s a great main course for a relaxed weekend meal.
Why You’ll Love Smoked Chicken Quarters on a Pellet Grill
- Two-Stage Cooking: Smoking at a low temperature first infuses the meat with flavor, while finishing at a higher heat ensures it’s cooked through and helps crisp the skin.
- Simple Seasoning: A basic dry rub is all you need. The smoke does most of the work, complementing the natural flavor of the chicken.
- Juicy Results: Using bone-in, skin-on chicken quarters helps keep the meat moist and flavorful during the long cooking time.
Smoked Chicken Quarters on a Pellet Grill Ingredients
- Chicken Leg Quarters: These include both the thigh and the drumstick. They are a good choice for smoking because the dark meat stays juicy.
- Dry Rub: Use any store-bought chicken or pork rub you enjoy. Look for one with a balance of sweet, savory, and smoky spices.
- Wood Pellets: Apple or pecan wood provides a mild, sweet smoke that pairs well with chicken. Hickory or a competition blend will give a stronger flavor.
- Olive Oil: This acts as a binder to help the rub stick to the chicken skin.
Exact quantities are in the recipe card below.
How to Make Smoked Chicken Quarters on a Pellet Grill
Step 1: Prep the Chicken
Start by patting the chicken quarters completely dry with paper towels. Drizzle with olive oil and use your hands to coat the skin evenly. Sprinkle your chosen dry rub over all surfaces of the chicken.
Step 2: Smoke the Chicken
Preheat your pellet grill to its smoke setting. Once it’s ready, arrange the chicken quarters on the grates with the skin facing up. Let them smoke for one hour to absorb that great wood-fired flavor.
Step 3: Finish Cooking
After an hour, increase the grill’s temperature to 350°F (177°C). Cook until a thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). This usually takes another 30 to 45 minutes.
Storage Tips for Smoked Chicken Quarters on a Pellet Grill
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer at 350°F (177°C) until warmed through to help crisp the skin again.
Expert Tips for Smoked Chicken Quarters on a Pellet Grill
- Food Safety: Poultry must be cooked to a minimum internal temperature of 165°F (74°C) to be safe to eat.
- Crispier Skin Tip: For crispier skin, you can increase the grill temperature to 400°F (204°C) for the last 10-15 minutes of cooking. Watch carefully to prevent burning.
- DIY Rub: If you don’t have a pre-made rub, combine 1 teaspoon each of salt, black pepper, paprika, and garlic powder for a simple and effective seasoning.
What to Serve with Smoked Chicken Quarters on a Pellet Grill?
Serve these smoked chicken quarters with classic barbecue sides like coleslaw, potato salad, or cornbread.
Smoked Chicken Quarters on a Pellet Grill Recipe FAQs
Can I make this on a different type of grill?
Yes, you can adapt this for a charcoal or gas grill. Set up a two-zone fire for indirect heat. Place a foil packet of wood chips on the hot side to create smoke, and cook the chicken on the cooler, indirect side.
Why isn’t my chicken skin crispy?
Smoking at low temperatures makes skin soft. To get it crispier, make sure the chicken is very dry before seasoning and consider finishing it at a higher heat (400-425°F / 204-218°C) for the last 10-15 minutes of cooking.
What internal temperature is safe for chicken quarters?
Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer and check the thickest part of the thigh without touching the bone for an accurate reading.
Smoked Chicken Quarters on a Pellet Grill
Ingredients
- 4 chicken leg quarters about 3-4 lbs / 1.4-1.8 kg total
- 1 tablespoon olive oil 15 ml
- 1 tablespoon chicken dry rub 15 g
- Wood pellets such as apple, pecan, or hickory
Instructions
- Pat the chicken quarters completely dry with paper towels. Trim off any large pieces of excess fat.
- Coat each chicken quarter with a thin layer of olive oil. This helps the seasoning stick.
- Sprinkle the dry rub evenly over all sides of the chicken.
- Let the seasoned chicken rest at room temperature for about 20 minutes as the grill heats up.
- Preheat your pellet grill to its smoke setting, around 225°F (107°C).
- Place the chicken quarters skin-side up on the grill grates. Smoke for 1 hour.
- Increase the grill temperature to 350°F (177°C). Continue to cook for another 30 to 45 minutes.
- The chicken is ready when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
