Smoky Chicken Leg Quarters with a Spicy Dry Rub

Name: Smoky Chicken Leg Quarters with a Spicy Dry Rub
Total time: 240 min
Yield: 2 servings
Ingredients: 2 tbsp salt, or to taste; 1 tsp garlic powder; 1 tsp red pepper flakes; 1 tsp ground black pepper; 1 pinch cayenne pepper; 4 chicken leg quarters; wood chips, soaked in water for 20 minutes

Elevate your chicken game with these succulent leg quarters that pack a punch of flavor thanks to a homemade dry rub and the smokiness of an electric smoker.

Recipe Info

Prep Time

240 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories297kcal

carbohydrates1g

fat13g

fiber1g

protein41g

sodium3627mg

sugar0g

Dinner American

Ingredients

2 tbsp salt, or to taste

1 tsp garlic powder

1 tsp red pepper flakes

1 tsp ground black pepper

1 pinch cayenne pepper

4 chicken leg quarters

wood chips, soaked in water for 20 minutes

Directions

In a glass or ceramic bowl, mix together the salt, garlic powder, red pepper flakes, black pepper, and cayenne pepper. Add the chicken legs; toss well to coat evenly. Cover the bowl with plastic wrap and refrigerate to marinate for 4 to 8 hours.

About 3 hours before cooking, set up your electric smoker to reach 275°F (135°C), keeping the top vent closed.

When ready to cook, position a chicken leg quarter on each of the four wire racks. Place these racks into the smoker and add water to the water pan. Then, add two loads of soaked wood chips as per the manufacturer's instructions, and open the vent.

Smoke the chicken until it's fully cooked through, with no pink hues and clear juices, approximately 2 hours and 30 minutes. Check the temperature with an instant-read thermometer; it should read at least 165°F (74°C) in the center. Add more wood chips every hour of cooking to maintain the smoky flavor.

Once cooked, remove the chicken from the smoker and let it rest for a few minutes before serving.