Smoked Chicken Quarters on a Pellet Grill
Juicy chicken leg quarters seasoned with a simple dry rub and slow-smoked on a pellet grill for a deep, smoky flavor.
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.
Notes
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.